I have made Nigella Lawson's Nutella Cake a few times now. The cake invariably gets a domed top in the oven, which then collapses once it's out of the oven, leaving a depression on top. Since the cake is supposed to be frosted with a ganache, I have to trim the cake around the edges to avoid having a large pool of ganache in the center of the cake.
Is there an easy way to modify this recipe to get a nice level top? Or is it in the nature of flourless chocolate cakes?
Recipe & Method:
(The points where I deviated from the recipe on my most recent attempt are marked in [italics].)
- 6 eggs, separated
- 1 pinch of salt
- 125 grams soft unsalted butter
- 400 grams Nutella
- 1 tablespoon Frangelico
- 100 grams ground hazelnuts
- 100 grams dark chocolate (melted)
In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico, egg yolks and ground hazelnuts.
Fold in the cooled, melted chocolate. [I added the melted chocolate with the egg yolks, etc.] Lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
Pour into a 23cm/9 inch round greased and lined springform tin and cook at 180ºC/350ºF for 40 minutes or until the cake's beginning to come away at the sides, then let cool on a rack. [I baked for 45 minutes; the cake was not coming away at the sides, but a toothpick in the center came out clean. I cooled the cake before unmolding it.]