Nutellotta Cake. A triumph of goodness!
Simple, creamy, and so delicious… It’s out of this world!
The Nutellotta cake is an exceptionally delicious dessert, indulgent and easy to prepare, it has a super soft base and lots of creamy Nutella, perfect for young and old, it will win everyone over at the first bite!
And if you love chocolate, try these delicious recipes too:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs (large)
- 180 g sugar
- 250 g ricotta
- 3 1/2 tbsps corn oil
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 1/2 cup potato starch
- 1/2 cup unsweetened cocoa powder
- Half shot rum
- 1 packet baking powder
- 1 tbsp vanilla essence
- 1 pinch salt
- to taste Nutella®
- to taste Nutella®
Tools
- 1 Stand Mixer stand mixer
- 1 Baking Pan 24 cm springform pan
Steps
Place 10 spoonfuls of Nutella (I made them nice and generous) on parchment paper and place in the freezer for at least 30 minutes (I did it the day before).
Butter a 9-inch springform pan, or a 10×10 inch square one.
Preheat the oven to 338°F.
In a bowl or with the stand mixer, beat the eggs with the sugar, vanilla essence, and a pinch of salt.
Once the mixture is fluffy, add the ricotta, oil, rum, and milk to the egg mixture and mix.
Sift the flour with the potato starch, baking powder, and cocoa.
Add the sifted powders to the egg mixture little by little while continuing to mix until the batter is smooth and homogeneous.
Pour the batter into the buttered pan and spread the frozen Nutella on top.
Quickly and without shaking the pan too much, bake in the lower part of the oven (just above the base) at 338°F for about 35 minutes; check at the end of cooking with the toothpick test (it should come out dry, otherwise continue cooking for a few more minutes, checking where there is no Nutella).
Once the cake is baked, remove it from the oven and decorate the surface with Nutella by drizzling it from a spoon and spreading it in stripes here and there; let cool.
Place 10 spoonfuls of Nutella (I made them nice and generous) on parchment paper and place in the freezer for at least 30 minutes (I did it the day before).
In the bowl with the eggs, a pinch of salt, and the vanilla essence for 4 minutes/speed 3.
Remove the butterfly and add the ricotta, rum, milk, and oil for 30 Sec.Speed 3.
Also add the flour, potato starch, and cocoa, mix for 40 seconds/speed 6.
Use the spatula to gather the mixture towards the center and add the sifted baking powder, mix for 20 seconds/speed 4, scrape down.
Pour the batter into the buttered pan and spread the frozen Nutella on top.
Quickly and without shaking the pan too much, bake in the lower part of the oven (just above the base) at 338°F for about 35 minutes; check at the end of cooking with the toothpick test (it should come out dry, otherwise continue cooking for a few more minutes, checking where there is no Nutella).
Once the cake is baked, remove it from the oven and decorate the surface with Nutella by drizzling it from a spoon and spreading it in stripes here and there; let cool.
The Nutellotta Cake is ready to be enjoyed… Happy dessert!
Try the other chocolate desserts 😉 you can find all the other recipes CLICKING HERE.
