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Nutellotta recipe by of 23-12-2008 [Updated on 16-07-2018]
Nutellotta is a cake made with a chocolate sponge cake, filled with a Nutella cream. All Neapolitans associate this cake with the famous Bellavia pastry shop because that's where they "invented" it. I know that there is another version of Anna Moroni's Nutellotta which requires the filling to be made of cream and Nutella but it is not the same thing. Saturday night we had a dinner to celebrate the company where I work and I made this Nutella cake trying to reproduce Nutellotta at home .. this will probably not be the original recipe, but ... mom, that's good! A real pleasure for the palate. You can use this recipe to prepare a birthday cake for Nutella lovers: P
How to make Nutellotta
With this recipe of Nutellotta I want to wish you a Merry Christmas and happy holidays, and I want to wish Vica on his name day ... kisses to everyone: **
In a saucepan, melt the chocolate in a bain-marie. As soon as the chocolate has melted, add the butter.
Finally add the milk slowly, stirring until it forms a smooth and homogeneous cream.
Let it cool down.
Meanwhile separate the yolks from the whites. Beat the egg yolks with the sugar and the egg whites with a pinch of salt.
In the bowl with the egg yolks, add the chocolate mixture and mix everything together.
Then add the sifted flour with the baking powder.
Finally, gently stir in the whipped egg whites.
Mix until the mixture is smooth and homogeneous.
Grease and flour a 26 cm cake mold and pour the mixture into it.
Bake the chocolate sponge cake in a preheated oven at 180 ° C for 30-40 minutes.
Remove the chocolate sponge cake from the oven, turn it over and let it cool.
Then prepare the filling for the Nutellotta.
In a bowl, mix the Nutella with mascarpone. (If the Nutella is too hard, place the Nutella jar in a saucepan with boiling water for a few minutes.)
Cut the chocolate sponge cake in half and fill it with 3/4 of the Nutella and mascarpone cream.
Spread the Nutella cream layer and level it as much as possible.
Cover with the other disc of chocolate sponge cake and cover it with the remaining filling.
Finally, cover the Nutellotta with the chocolate flakes.
Put the Nutellotta in the fridge for at least an hour, then cut it into slices and serve.