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Double Chocolate Nutella Cake

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  • Author: Ann Low


Chocolate Nutella cake teams up with a hazelnut and rum chocolate glaze. It stays delicious in the fridge for a couple of days and it even gluten-free. recipe adapted from Nigella Lawson




  • 3 Large eggs (separated)
  • a pinch of salt
  • 65g Soft butter
  • 200g Nutella spread
  • 1/2 tbsp Rum or water
  • 50g Ground hazelnuts
  • 50g Valrhorna chocolate (66%), melted, cooled

Chocolate Icing

  • 100g Hazelnuts, toasted (170C toast for 5 mins and cooled)
  • 65g Whipping cream
  • 1 tbsp Rum
  • 65g Valrohrna chocolate or semi sweet chocolate, chopped


  1. Preheat the oven to 180C. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella spread together with a hand whisk, and then add rum, egg yolks and ground hazelnuts.
  2. Fold in the cooled, melted chocolate, then 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.
  3. Pour into a 8 inch round greased and lined cake pan and cook for about 35-40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack.
  4. In a sauce pot, add whipping cream, rum and chopped chocolate together. Stir till melt under low flame. Remove pot immediately once chocolate melted and stir till smooth with 1 tablespoon extra Nutella spread.
  5. As the cake is very delicate, gently remove it from pan. Pour icing over it and spread evenly. Lastly scatter toasted hazelnuts on top. Chill the cake for 1 – 2 hour before serving.
  • Category: Baking
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