Gooey Hazelnut-Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When Sunset reader Marie Yong travels, she always carries along a notebook to collect recipes. One she recorded gets a lot of mileage at home: an easy chocolate cake with a baked-in sauce made with cocoa-flavored hazelnut spread (such as Nutella). Look for the spread in well-stocked supermarkets alongside peanut butter or ice cream toppings. Ingredients:
about 10 tablespoons (1/3 lb.) butter or margarine, at room temperature |
1/2 cup cocoa-flavored hazelnut spread |
1/2 cup whipping cream |
1 cup sugar |
2 large eggs |
1 1/2 cups all-purpose flour |
1/3 cup unsweetened cocoa |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup milk |
strawberries |
vanilla ice cream or sweetened softly whipped cream |
Directions:
1. Butter an 8-inch plain or fluted tube pan. In a bowl, mix hazelnut spread and whipping cream until smoothly blended. Pour evenly into bottom of pan.
2. In a large bowl with a mixer, beat 10 tablespoons butter and the sugar until well blended. Add eggs, 1 at a time, beating until fluffy after each addition.
3. Sift together flour, cocoa, baking powder, baking soda, and salt.
4. Add flour mixture and milk to butter mixture; stir to combine, then beat until well blended. Spoon evenly over hazelnut mixture in pan.
5. Bake in a 350° oven (325° in a convection oven) until cake begins to pull from pan sides and springs back when lightly pressed in the center, 50 to 60 minutes. Cool for 5 minutes in pan, then slip a thin-bladed knife between pan rim and cake. Invert a large plate over cake. Holding pan and plate together, invert again and shake gently to release cake onto plate. Let stand 2 to 3 minutes, then lift off pan. Scoop any hazelnut mixture left in pan onto top of cake. Garnish with strawberries.
6. Slice and serve warm with ice cream.
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