I found a lovely recipe on Giallozafferano an Italian website, for a Nutella Crumbled Cake. It looked so good that I couldn’t wait to try it.
The idea of the recipe is to make a crumbly pastry and fill it with a Chocolate and Hazelnut spread mixed with ricotta. It seemed to be very easy to make and the result on that website looked very good indeed.
For mine I used a 25cm/10 inch square tin, which is the conversion from the recommended 11 inch round tin. Although it took a while to make, since the crumbled pastry mixture has to chill for an hour, and then a baking time of 80 minutes, it is well worth the very little effort. Although I used a processor for cutting the flour into the butter it could be done by hand, with a little extra effort.
My efforts were well received by those who ate the cake, and the small taste that I had was really very delicious, with the crumbly short pastry and the rich filling.
So if you want something a little different that isn’t difficult to make, but that tastes very good indeed this is one to try.
- 500g (4 cups)cake/pastry flour(or plain is ok)
- 200g(just over 14 tbsp)butter, cold and cubed
- 5g(heaped tsp) baking powder
- seeds from one vanilla bean
- pinch of salt
- 2 medium eggs(large in USA)
- 300g(2 1/3 cups) icing sugar
- 200g(7 oz) chocolate hazelnut spread
- 600g(21 oz) ricotta(drained of excess liquid)
- Mix the flour and baking powder together.
- Place that mixture into the bowl of a food processor, add the cubed butter, salt and the vanilla bean seeds.
- Pulse the mixture until the butter is cut in and the mixture has a sandy texture.
- Pour the mixture into a large bowl.
- Add the icing sugar and stir to mix in.
- Make a well in the centre and drop in the two eggs.
- Use the tips of your fingers to rub the dry mixture into the eggs until you have a crumbly, slightly clumping pastry mixture.
- Cover the bowl with plastic wrap and chill for 1 hour.
- Place the ricotta and chocolate hazelnut spread into a bowl and mix until all is nicely combined. A few white spots of ricotta wont matter.
- Preheat the oven to 180C/160C Fan/350F
- Grease and line(with parchment paper) a 25cm/10 inch square cake tin, at least two inches tall.
- When the pastry crumble has chilled for an hour take a little more than half and sprinkle evenly all over the base of the cake tin. Press down lightly.
- Place the ricotta filling on top, in the centre, leaving about 1 inch all round the edges. Piping the mixture is an easy way to do this.
- Level the ricotta mixture but don’t press closer to the edge of the pan.
- Sprinkle the remaining crumble mixture evenly over the ricotta and down the sides of the tin. Press lightly around the edge.
- Bake in the oven for 80 minutes, turning after 40 minutes.
- If the top is browning too quickly cover with aluminium foil after an hour.
- Remove from the oven and allow to cool completely in the tin before carefully removing onto a plate.