Waiting for Agnes

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Repeat offender August 15, 2010

Filed under: Beautiful baking,Cakes to covet — titchandboofer @ 8:13 am
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A while back I was tired. Unsurprising, you say, I have a small baby and it’s one of the things to tick off the list each day: feed family? check. entertain the baby? check. answer phone without snapping at caller? check. keep baby alive? check. being tired? check. But this time I was really tired, hours of baby-screamathon, fuzzy, blurry, prop-your-eyelids-open-with-matchsticks, forget your own name kind of tired. And I ate a lot of Nutella. By god it’s evilly good stuff – chocolatey and gooey, a melty lake of sweetness on hot and crunchy toast, or just straight from the jar. Very therapeutic. Some might say that if you’re tired you should fuel your body with healthful, granola-esque meals, litres of filtered water, vegetables, flowery teas or zinc supplements and whatnot. That’s all fine and good if you’ve got the energy and concentration to chew granola, or find the replacement jug filter for the one that expired two weeks ago, or peel a vegetable, or remember that it is zinc you need from the pharmacy and not bubble bath and a 1kg bag of jelly beans. I was doing well to wedge the baby between me and the cupboard I was propped up on, unscrew the jar lid and remember how to use a spoon. And then a friend, who lives in Canberra and therefore is no doubt deeply intimate with the therapeutic value of Nutella, gave me the recipe to Nigella Lawson’s Nutella Cake. Alright, it’s officially named Torta alla Gianduia, but that doesn’t give it nearly as much pull – really it should be called Nigella’s-Entire-Jar-Of-Nutella Cake to alert the potentially fatigued to the importance of it.

I’m a sucker for ‘whole jar’ recipes. I have several recipes for cakes which include a whole glass bottle of real maple syrup, for a cake that has a whole can of Coca Cola in it and for biscuits with a whole tub of peanut butter thrown into the mix. Partly the appeal lies in the ease – no measuring, no waste, no feeling the need to be creative with the leftover bits, no needing to work out if you already have enough in the pantry, just buy a whole new jar. But mostly it’s the decadence, the thrill of emptying the entire contents of a jar of heavenly spread or syrup at once, of knowing that the pleasure of one spoonful’s worth will come back to you exponentially increased in the form of dessert. I made this back in that dark time of very-tiredness (yes, it’s that easy, even the madly fatigued can’t screw it up) and best-lawyer-friend (a great appreciator of any baked goods to grow in our kitchen) was away on a very non-lawyery jaunt in the Mediterranean. Forced to do horrible things, like leaping from a boat to swim in the sparkly blue sea and drift about in a hot air balloon at sunrise, the BLF was clearly home-sick and sent a brave and hardy carrier-pigeon with a request to make this cake for her homecoming (oh fine, not really, she facebooked me).

Nigella’s Entire Jar of Nutella Cake

only slightly altered to suit my definite preference for Amaretto over Frangelico

6 large eggs, separated

pinch of salt

125 grams of unsalted butter at room temperature

400 gram jar of Nutella

1 generous tablespoon of Amaretto

100 grams of ground almonds

100 grams of dark chocolate

For the ganache:

160 grams of dark chocolate, broken into pieces

160 grams of cream

1 tablespoon of Amaretto

Preheat your oven to 180 degrees celsius (160 deg fan forced).

Butter and line a 23cm springform baking tin.

In a small bowl melt the dark chocolate (you can do it over a small pan of just simmering water, or in the microwave on reduced power – I knock the power down to 60% and heat it for 1 min 30 secs) and then leave to cool slightly.

In a large bowl, beat the butter and Nutella together until well combined. Reduce the mixer speed and add the Amaretto, egg yolks and almond meal.

Fold in the melted chocolate.

In a separate medium/large bowl whisk the egg whites and salt until stiff peaks form.

Add a good sized dollop of egg white to the chocolate mixture and stir through to lighten it up. Then fold in the remaining egg white gently, a third at a time.

Pour into the prepared tin and bake for 35-40 minutes. It is ready when it has risen, a bit springy to touch and starting to come away from the sides of the tin.

For the ganache:

Put the chocolate, cream and Amaretto into a medium sized saucepan over a low heat until the chocolate is melting, then remove from the heat. Whisk until cooled and thick enough to ice the cake with. The first time I made this I whisked by hand continuously and damn near broke my arm in the process. This time I took a short cut and used the handheld electric beaters on high. Beating until cooled like this gets it to a really light, moussey texture, which is lovely and soft on the dense, damp cake.

Slather the cake with the ganache, slice into great big pieces and eat. Good with tea, equally good with another shot of Amaretto. Slightly more taxing than just eating Nutella from the jar, but well worth the effort. Thoroughly enjoyed by the BLF and all other takers. Happily, we have a teensy bit left in the kitchen that has mine written all over it.


4 Responses to “Repeat offender”

  1. BLF Says:

    Totally worth coming home for! xx

  2. blue milk Says:

    OK I so want to make this cake now.

    What is the difference between the two liquors in taste? Although I have tasted them at least once I am not a liquor drinker and can’t remember what they taste like.

    • Excellent choice!
      Amaretto is an almond liqueur and Frangelico is hazelnut. I’m a bigger fan of almond, which is why I also went with almond meal in the cake. If you used Frangelico you could replace the almond meal with hazelnut meal and the overall flavour would be more hazelnutty. Either way, it’s lovely. If you go looking for Amaretto you’ll find it is called Disaronno Originale and comes in a rectangular bottle with a scroll-like gold label. This may seem like unnecessary detail but it could save you time if the person working in the bottle shop is as ‘helpful’ as the guy in our local IGA.
      One other thing I meant to add: as the cake cools it will sink a little and take on an hourglass profile, like a very squat and voluptuous woman. This is normal.

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