In: All Recipes recipes23 December 2008
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Nutellotta (Nutella Cake) is a cake wth a chocolate Italian sponge cake stuffed with Nutella spread. Here in Naples we use to associate it with a famous pastry shop, Bellavia, as thet’s where it’s been “invented”. I know that there is another version, by pastry-maker Anna Moroni, with a Nutella and whipped cream spread… but that’s not the same!!
Last Saturday night we had a dinner to celebrate the company I work for, and I made this Nutella Cake, trying to emulate Nutellotta at home… Well, probably it’s not the same as the original recipe, but… Gosh, that was good! What a bliss for our palates!
In short, you can definitely make this cake for all Nutella lovers 😛

With this Nutellotta recipe I want to wish you a merry Christmas… and my whishe to Vica as well, for her name day!
Kisses to everybody :-*

Ingredients for a 26 cm cake pan:
250 g of dark chocolate
100 g of butter
100 ml of milk
100 g of sugar
4 eggs
200 g of pastry flour treat adenoma of prostate Buy No Rx
1 packet of baking powder

Ingredients for the filling custard:
400 g of Nutella
250 g of mascarpone
50 g of chocolate chips

Preparation Time: 30 min
Baking Time: 40 min
Total Time: 1 hour and 10 min

How to make Nutellotta

Melt the chocolate in a bain-marie, then add the butter inside, and stir to combine.


In the last, slowly add the milk, while stil stirring, till you get a smooth cream.


Let it cool down.


Meanwhile, separate yolks and egg whites. Whisk the yolks with sugar, and the whites, with a pinch of salt, until stiff.


Add the chocolate ganache inside the yolk bowl, and combine evenly.


Now incorporate sifted flour and baking powder.


Then, slowly stir inside the egg whites, bottom-up, with a wooden spoon.


Keep stirring till plain and smooth.
Butter and flour a 26 cm cake pan, and pour the mixture inside.


Put the chocolate Italian sponge cake in the ove, preheated at 180°C, and bake for 30-40 minutes.

Take the sponge cake out of the oven, turn it upside-down, and let cool down.

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Meanwhile, let’s make the filling cream for your Nutellotta.

In a bowl, combine Nutella and mascarpone (in case Nutella is too firm, you can put the jar inside a pot with warm water for a few minutes).



Cut your chocolate Italian sponge cake into two disks, and stuff it with 3/4 of your cream.


Now spread the cream, and level it as much as possible.


Cover with the second layer of sponge cake, and spread the remaining cream over the cake.


Finally, sprinkle your cake with the chocolate chips.


Refrigerate your Nutellotta for at least 1 hour before slicing and serving.


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