The stuffed Moretto cake with mascarpone and Nutella is a dessert I simply cannot resist, although I don’t make it often because it’s very high-calorie, it’s truly super tasty.
A recipe that dates back several years and it was the landlady of the house I lived in who told me about this cake… I liked it so much just from the description that I made it.
A chocolate cake, the kind I love, with a filling you can’t resist, it will win everyone over.
Create the recipe following mine and you will see it will win you over too!
There are other recipes identified with this name, from what I’ve read, but I knew it this way also because my landlady, as I recall, prepared it in the place where she worked and they called it that.
If you replicate this recipe or others on my blog, feel free to send me your photos, if you like I will post them on my FB page in your name.
Kcal about 412 per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 10 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Stuffed Moretto Cake
- 3 eggs (medium)
- 3/4 cup sugar
- 1 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 packet baking powder
- 4 tbsp sunflower oil
- 3/4 cup whole milk
- 8.8 oz mascarpone
- 3.5 oz Nutella®
- 1 tbsp powdered sugar
Tools
- 1 Mold Cake pan
Preparation of the Stuffed Moretto Cake
In a cake mixer, combine the flour, sugar, cocoa, baking powder and mix.
Then add the eggs, sunflower oil, and warm milk slowly while mixing at low speed.
The mixture should be creamy, then pour into a greased and floured cake pan, place in a preheated oven at 350°F for about 45 minutes, checking for doneness.
Once baked, let the cake cool, meanwhile place the Nutella in a double boiler, when melted, remove from heat and combine with the mascarpone, mix well, horizontally separate the cake and fill it with the mascarpone and Nutella mixture.
Alternatively, soften the Nutella in the microwave, then add it to the mascarpone, mixing well with electric beaters.
Once the cake is filled, refrigerate for at least 2 hours before serving.
Before serving, dust with powdered sugar.
