Joe Anderson We don’t generally bake gluten free cakes, but we couldn’t resist giving it a try. This is our own slightly different take on a Nigella recipe. If we could describe the texture we’d say it tastes like a brownie and of course, it tastes delicious.
Pre-heat the oven to 180c and grease a springform tin.
Gluten Free Nutella Cake Recipe
6 Large eggs (separated)
1 Pinch of salt
125g soft unsalted butter
400g Nutella
1 tbs Disaronno
1grams ground almonds
100 grams dark chocolate (melted)
To ice
100g Hazelnuts (skinless)
250ml double cream
1 tbs disaronno
125g dark chocolate (chopped)
To make the cake, whisk the egg whites and salt until stiff, then in a separate bowl, beat the butter and Nutella together, and then add the Disaronno, egg yolks and ground almonds.
Fold in the melted chocolate (making sure it is cool), then add the egg white, a little at a time, beating the mixture in gently until combined.
Pour the mixture into the greased springform tin and bake for 40 minutes or until it looks well risen and coming away from the sides. You can check the middle to make sure it is baked through. When ready take it out of the oven and leave aside to cool.
Start to prepare the icing by toasting the hazelnuts in a dry frying pan until the nuts are golden-brown in parts, make sure to shake them to stop them from burning on once side. Once toasted leave these aside to cool. To make the icing, add the cream, Disaronno and chopped chocolate and combine until the chocolate has melted and the mixture is well combined. Leave aside to cool and it’ll thicken up nicely.
Once everything is cooled, spread your icing on top of the cake as seen in the picture and decorate with the toasted hazelnuts. Enjoy!
