Help! What can I do with Nutella besides spread on toast

[cakebaker]

Help! I bought 2 large jars of Nutella in Costco and I'd like to do something other than spread on toast. Specifically I am looking for recipes for CAKE. I've made various cookies & brownies in the past with it, but I can't seem to find some yummy CAKE (will also consider sweet bread)recipes. Can anyone help?
Thanks, Peggy

[hAndyman]

There are 2 cakes I've made using Nutella; this one from Epicurious (Gianduia Mousse Cake) which has Nutella in it, and this, my favourite cheesecake (Gianduia Cheesecake), which has Nutella on it. Gianduia is the flavour of hazelnuts and chocolate combined (the flavour of Nutella and also those delicious Ferrero Rocher chocolates). This is so not light, but is so good it's worthy of a repost. This is the one I'd make to use up some Nutella.

Gianduia Cheesecake
...Makes ~16 to 20 servings
from “Dinner Party” by J. Freiman

Crust
1-1/2 Tbs soft butter;
6 oz. chocolate wafer cookies
2 Tbs sugar
3 Tbs warm melted butter
Coat bottom and sides of 9" springform pan (see notes below!) with soft butter. In food processor, process cookies with sugar to fine crumbs. With motor on, add melted butter. Press crust evenly on bottom and sides of pan. Refrigerate 5 minutes. Bake 5 minutes at 350F. Cool completely.

Filling
2 cups (1/2 lb) hazelnuts
1/2 lb semisweet chocolate
1/4 lb milk chocolate
2-1/4 lb. cream cheese, softened (1 kg, 4x250 g)
1-1/2 cups sugar
1/2 cup whipping cream
1/4 cup Mascarpone or sour cream
1/2 tsp vanilla
1/3 cup Frangelico
5 eggs, lightly beaten

Bake hazelnuts at 350F about 10 to 15 minutes, until skins blister. Rub in a towel to remove skins. Cool completely. Melt chocolates. Grind cool hazelnuts to a smooth paste. Add cream cheese to hazelnuts and process until smooth. Add sugar, whipping cream, mascarpone (or sour cream), vanilla, and liqueur. Process, but do not overprocess. Stir smooth cheese mixture into warm chocolate. Stir in lightly beaten eggs. Pour over crust. Bake at 325Fabout 60 to 75 minutes, until centre is just set and shimmers slightly. Cool slowly.


Andy’s notes: If using a 9" pan it must be tall! A 9-1/2 or 10" pan works well. The hazelnuts will slowly turn to a thin paste that is pourable (it will take a few minutes in a processor). I use homemade chocolate hazelnut cookies for the crust. I’ve used full fat sour cream in place of Mascarpone and it was fine, though mascarpone does make it richer and creamier. I use bittersweet chocolate in place of the semisweet chocolate. I find that the cake takes 75 or more minutes to bake in a 10" pan, following which I turn the oven off and use an oven mitt to hold the oven door open a little bit to slowly cool the cake. I spread a thin layer of Nutella over the top and sides of the cheesecake, and then arrange a ring of toasted hazelnuts, tips then topped with a curlicue of Nutella dabbed on, around the outer edge of the cheesecake; decide beforehand and space the nuts evenly around so each piece gets a nut, or make it a continuous ring of nuts. Looks fabu!

Hazelnut Butter
Roast 2 cups, about 1/2 pound, hazelnuts at 350F in a single layer in a pie pan or cookie sheet for about 10 to 15 minutes - after 8 minutes remove 1 or 2 nuts and split in half to see if the interior colour has changed from the creamy white in the raw nut to a light golden brown; toast a couple more minutes and repeat if necessary until nuts are lightly golden brown (toasted) on the inside. Remove from oven and pour nuts onto a clean dishtowel; allow to cool a few minutes until they can be handled, then enclose nuts in towel and rub the nuts in the towel vigorously to remove most of the skins. Separate the nuts from the loosened skins and discard the skins. Some skins will remain on the nuts and that’s fine by me - work to remove them if you must. Allow to cool completely.
When cool, add nuts to food processor and process until the nuts liquify, a few minutes or so. If necessary, and it’s never been the case with me, I have read that you can add a bit of oil to the nuts to help turn them into butter I find it just takes a certain amount of processing, but then processors do differ. Voilà! Homemade hazelnut butter.


Make homemade mascarpone by bringing 1/2 cup whipping cream almost to a boil (190F. scalded, bubbles appear around outer edge of cream when heated), then stir 1/2 tsp tartaric acid into the whipping cream and allow to cool to room temperature. Line a sieve with a paper coffee filter, set sieve over a bowl, and pour cream into the filter. Allow to rest, covered with a cloth, overnight, until thick. Scrape mascarpone gently from the coffee filter laid on a flat surface, and refrigerate cheese until needed.

I know that these are more than just CAKE so may not be what you're looking for Peggy.

[mkc]

You can do other things with Nutella than just eat it off a spoon? Who knew

That cheesecake looks unbelievable! Thanks so much for posting it.

Michelle
(yes, I have the same problem with peanut butter....)

[oct2189]

Here's a Nutella cake recipe that's adapted from a Nigella Lawson recipe
http://www.grouprecipes.com/33049/nutella-cake.html

I think the only difference is that this one uses U.S. measurements.

[cookieee]

I know you said "no cookies", but CL Dec has a cookie recipe that I am about to post on my "For Chocolate Lovers" thread.

[Canice]

How funny: I can't get to my picture of Nutella pound cake that I made from a recent Food and Wine magazine, so I went to look for one online and found it - on our own Hélène's blog.

[LakeMartinGal]

I don't consider these biscotti to be cookies, as we have them for breakfast!

Nutella Biscotti

Ingredients
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 Tbs natural cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
1 cup granulated sugar
1/2 cup Nutella
3 oz chopped bittersweet chocolate

Procedure
1. Preheat oven to 350 degrees.

2. In a medium bowl, whisk together flours, cocoa, baking powder, baking soda and salt.

3. In a large mixing bowl, add eggs and beat until frothy. in a medium bowl. Add sugar - beat on medium for 2 minutes. Add Nutella and mix until combined.

4. Add the dry ingredients and stir until well combined. Stir in chopped chocolate.

5. Divide dough in half and roll each half into a log on a floured surface (dough will be sticky, so keep your hands floured). Place logs onto a baking sheet lined with parchment. Pat each log down until they are about about 1/2" thick.

6. Place into the oven and bake until the tops are firm to the touch, about 20 minutes. Remove baking sheet from the oven and let cool 10 minutes. Meanwhile, reduce oven temperature to 300 degrees.

7. Lightly spritz the baked loaves with water and let sit for an additional 5 minutes. Using a serrated knife, slice the loaves diagonally into 1/2" thick slices.

8. Place the sliced pieces upright on the baking sheet and return to the oven. Bake an additional 20 to 25 minutes. Remove from the oven and transfer biscotti to a wire rack to cool completely.

Servings: 36

Nutrition Facts
Nutrition (per serving): 92 calories, 23 calories from fat, 2.7g total fat, 17.6mg cholesterol, 64.9mg sodium, 47.6mg potassium, 15.9g carbohydrates, 1g fiber, 8.2g sugar, 1.8g protein, 2.3 points.

Source
Author: Joe's blog
Source: Adapted from Nic @ Baking Bites)

[golden1225]

Last Tuesday night I was one of Chef Jaden's (http://www.steamykitchen.com) assistants at her cooking class. For desser we made fried wonton skins filled with Nutella! SO easy, so yummy. We sprinkled powdered sugar on top as soon as they came out of the hot oil!

[MKSquared]

Not cake, but my most guilt-ridden way to enjoy Nutella .. a Ridiculous sandwich:
On a nice white bread, spread Nutella on one slice, marshmallow Fluff on the other. Top Nutella with thinly sliced banana. Assemble sandwich. Butter the outsides and toast in a pan until golden brown, like a grilled cheese sandwich.

For best results, enjoy alone.

[drewberry4]

CL has a Sour Cream-Hazelnut Bundt Cake that uses nutella in the center and it sounds pretty good! I haven't made it yet but it's in my "to try" file.

[gabbyh]

Timely thread...we saw the Nutella commercial last night and I said to Bryan: Guesss I better add it to my BJ's shopping list

Thanks all!

~Gail

[cakebaker]

Thanks everyone for all your suggestions. I think I'll be trying the recipes links posted by Drewberry4 or Canice. I made a chocolate babka last night, but substituted Nutella for half the chocolate. Can't wait till this evening to see how it turned out-was too still too hot by the time I went to bed.
Peggy

[Lorena]

I am late, I know, but I want to tell you that I have tried countless recipes using Nutella, including Nutella brownies, a recipe that was posted in this board, if I am not wrong. After so many tries, I have come to one conclusion: Nutellla is best when you have your spoon and eat it from the jar!! It seems that other ingredients lessen the unique flavor of this chocolate-hazelnut spread. We have eaten them with lightly salted crackers, though.
I think it could be used as frosting or filling of a hazelnut cake or hazelnut cookies, as it is not mixed with other ingredients, and you can taste the flavor.

[lizzieb75]

not dessert or a cake, but i like to add nutella to my oatmeal.

[cakebaker]

Lorena & others....I agree. Nutella is best eaten on spoon, toast or Saltine crackers, but at Thanksgiving dinner, I had serious hesitation to give everyone a spoon and say "Have at it". Since I had 2 giant size jars from Costco, I thought I'd use some to compliment the pumpkin cheesecake one of my guest is bringing.
Happy T-Day all!
Peggy

[aiemster]

A restaurant in Richmond, VA does an amazing breakfast with Nutella. It is thick cut french bread (actually they cut it the sub way, not the normal way) and make french toast with both sides, slap bananas and nutella between the two when they are finished cooking and drizzle the whole thing with an orange flavored syrup. YUMMY.

[elnant]

The December issue of CL has a recipe for chocolate baklava made with Nutella that DBF and I are dying to try!!!!