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.

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

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Let it cool down.

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

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

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Now incorporate sifted flour and baking powder.

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

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

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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).

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

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

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

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Finally, sprinkle your cake with the chocolate chips.

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

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