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Nutella torte
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Prep Time:
95 minutes
Cook Time:
20 minutes
Total Time:
115 minutes
Decadent hazelnut cake with Frangelico dark chocolate, Nutella, and peanut butter frosting. Pure indulgence.
Ingredients:
  • 75g hazelnuts
  • 8 eggs, separated
  • 380g (2 1/2 cups) icing sugar mixture, sifted
  • 150g (1 cup) self-raising flour
  • 20.00 gm dark cocoa powder
  • 80g (2/3 cup) hazelnut meal
  • 80g dark chocolate (80% cocoa), melted
  • 250g butter
  • 90g (1/3 cup) smooth peanut butter
  • 125ml (1/2 cup) Frangelico liqueur
  • 240g (3/4 cup) Nutella
  • 100g dark chocolate (80% cocoa), chopped
  • 20.00 ml Frangelico liqueur
  • 20g butter
Instructions:
  • Preheat the oven to 190C/170C fan and prepare two 20cm round cake pans by greasing and lining them with baking paper.
  • Using an electric mixer, beat the egg whites in a bowl until stiff peaks form. Slowly add 80g (1/2 cup) icing sugar, 1 tablespoon at a time, ensuring it is well incorporated after each addition. Then, stir in the yolks until fully combined.
  • Sift one-third of the flour and cocoa mixture over the egg mixture and gently fold with a large metal spoon until just combined. Repeat with remaining flour mixture in 2 batches. Gently fold in the hazelnut meal until just combined. Divide the batter among pans, smooth the surface, then bake for 15-20 minutes until a skewer comes out clean. Let cool on a wire rack.
  • Prepare a tray lined with baking paper. Dip hazelnuts into melted chocolate using a fork, shaking off any excess chocolate. Arrange on the prepared tray and chill in the fridge for 10-15 minutes to set.
  • In a bowl, combine butter and peanut butter and beat with electric beaters until pale and creamy. Slowly add the remaining icing sugar, 1 tablespoon at a time, beating well after each addition until fully combined.
  • Trim the tops of the cakes using a serrated knife and cut each cake in half horizontally. Place one cake base on a plate, brush with 2 tablespoons of liqueur, and spread one-third of the Nutella on top. Add about 1/3-1/2 cup of the peanut butter mixture. Repeat the layering with cake layers, liqueur, Nutella, and peanut butter mixture, ending with a cake layer. Spread the remaining peanut butter mixture on the top and side of the cake, then chill in the fridge for 30 minutes.
  • Prepare the topping by blending the ingredients in a heatproof bowl and microwaving on High for 1 minute. Stir it until smooth and let it cool slightly.
  • Drizzle the chocolate topping over the cake, ensuring it reaches the edges. Lightly tap the cake on the counter to level the top, letting the topping cascade down the sides. Halve some of the chocolate hazelnuts and place both halves and whole ones on top of the cake for decoration.

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