Nutella cake

    1 hour

    Makes a fantastic birthday cake for friends. It's also completely wheat and gluten free.


    Essex, England, UK
    26 people made this

    Serves: 8 

    • 6 large eggs, separated
    • 1 pinch salt
    • 150g unsalted butter, softened
    • 400g Nutella®
    • 1 tablespoon Tia Maria®
    • 100g ground hazelnuts
    • 120g plain chocolate, melted
    • For the icing
    • 100g hazelnuts (optional)
    • 125ml double cream
    • 1 tablespoon Tia Maria®
    • 125g plain chocolate

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease and line a 23cm springform cake tin.
    2. In a large bowl whisk egg whites and salt until stiff.
    3. In a separate bowl beat butter and Nutella® together, then add Tia Maria®, egg yolks and ground hazelnuts. Gently fold in the melted chocolate, then lighten with a spoonful of egg whites. Then gently fold in the rest of the egg whites.
    4. Pour mixture into prepered tin and bake in the oven for 40 minutes or till it comes away from the sides of the tin.
    5. For the icing, toast hazelnuts in a dry frying pan until golden. Set aside.
    6. In a saucepan add cream, Tia Maria® and chocolate. Once chocolate has melted and combined with cream, remove from heat and allow to cool to a consistency whereby it can be spread over the top of the cake and not run down the sides.
    7. Spread cake with icing and decorate with the toasted hazelnuts.

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    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Altered ingredient amounts. Used orange rind, finely grated, and whisky in the cake, and juice + whisky in the topping, instead of Tia Maria.. (because I didn't have any!).  -  02 Jan 2010


    Easy cake to make. Wonderful gooey texture, all the better as my dad can eat it as he is allergic to wheat! Will bake again.  -  25 Aug 2012