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Giant Nutella chocolate crackle cake
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Prep Time:
360 minutes
Cook Time:
10 minutes
Total Time:
370 minutes
Giant Nutella Crackle Cake - Childhood treat turned into a delicious masterpiece!
Ingredients:
  • 210g (6 cups) puffed rice
  • 85g (1 cup) desiccated coconut
  • 30g (1/4 cup) cocoa powder, sifted
  • 185ml (3/4 cup) coconut oil
  • 150g (1/2 cup) Nutella
  • Toasted coconut flakes, to serve
  • 75g (1/4 cup) Nutella
  • 8.40 gm coconut oil
Instructions:
  • In a large bowl, mix the puffed rice and desiccated coconut together.
  • Combine cocoa powder, coconut oil, and Nutella in a heatproof bowl set over a saucepan of simmering water. Stir occasionally until the Nutella is melted and the mixture is smooth. Be careful not to let the bowl touch the water.
  • Pour the luscious Nutella mixture over the puffed rice blend and gently fold until fully incorporated. Spread two-thirds of the mixture into a 26cm round fluted tart tin, firmly pressing along the sides. Top with the remaining mixture, pressing down lightly to pack it in.
  • Refrigerate for a minimum of 6 hours until fully set, even if the surface appears firm earlier, as the center of the crackle needs the full 6 hours to set properly.
  • Create a luxurious Nutella topping by melting Nutella and coconut oil together in a heatproof bowl set over simmering water. Ensure the bowl doesn't touch the water. Stir until smooth, then drizzle over the crackle cake and finish with a sprinkle of coconut flakes.

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