Nutella Cake (don't get overly excited...)

I can't BELIEVE I missed World Nutella Day 2009 back on February 5th. I found out about it on the 7th and hastily moved to correct this heinous oversight. Since my kids all lovvvvvve Nutella, I decided that I needed to make a Nutella Cake for the Big Boys' birthday. Scrounging around the internet I found one from Nigella Lawson's book: How to be a Domestic Goddess.

I actually had all the ingredients on hand. (No way. Way.) I had ground hazelnuts left over from the French Yule Log Cake we made for the December Daring Baker's Challenge and I had a fresh, unscathed jar of Nutella waiting in the wings.

This cake looked so amazing! Too bad it didn't taste amazing. I was so disappointed and the kids were too. They were so jazzed about a NUTELLA BIRTHDAY CAKE!!! (singing: Mom is great, made us Nutella cake!) They were dancing around for joy, but after we sliced into it, it tasted absolutely nothing like Nutella when all was said and done. It just tasted like a so-so chocolate cake, although the ganache was good. Even my DH said "This isn't your best." Now that's saying something.

To make up for the Nutella-less birthday cake, on their actual birthday I joined them at school for lunch....... with a full jar of Nutella and three spoons. Happy boys. Happy girl. Happy Birthday.

I'm including the cake recipe here for posterity. Maybe I did something wrong, so you may want to try, but personally I wouldn't waste the liquid gold Nutella again on this one. Chalk it up to a learning experience, but it all worked out in the end with a little ingenuity and a few spoons.

Stiff egg whites

*sniff*

Batter with egg whites folded in

In the pan - it was very thick batter - it did not pour. I had to spread it in and around.

Skinned, toasted hazelnuts

Le cake

Le cake avec ganache et hazelnuts

Nutella Cake
adapted from Nigella Lawson and her book: How to be a Domestic Goddess.

Cake:
6 large eggs, separated

pinch salt

1/2 cup unsalted butter, softened

1 13-ounce container Nutellla

1 tablespoon Frangelico (hazelnut flavored liqueur) or rum

1/2 cup finely ground hazelnuts

4 ounces semi-sweet chocolate, melted and cooled

Ganache/topping:
4 ounces semi-sweet chocolate

1/2 cup heavy cream

1 tablespoon Frangelico or rum

4 ounces whole hazelnuts, toasted

Method:
Preheat oven to 350 degrees; butter a 9-inch springform pan.
In a large bowl (preferably metal), whisk the egg whites and salt until stiff. In another bowl, cream the butter and Nutella, then add the Frangelico, egg yolks, and ground hazelnuts. Fold in melted chocolate.

Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining whites, one-third at a time, very gently but thoroughly. Pour into springform and bake for 40 minutes. Test for doneness by inserting tester, which should come out mostly clean; lightly pressing finger into top to check for a slight bouncing-back; and observing edges beginning to separate from pan. Let cool completely, in pan, on a rack.

Toast the hazelnuts in a dry skillet, shaking them around frequently. Do it for about 5 minutes, or until they are lightly browned, then let cool completely. If hazelnuts came with skins on, put them in a towel after toasting and rub around; this will remove most of the skins.

Chop chocolate, and add to sauce pan with cream and Frangelico over medium-low heat. Once chocolate is melted and components are combined, whisk until mixture reaches desired thickness, then cool. Remove rim of cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over.

Pantry Raid: Snack Time

Ok folks, another snackage that I came up with. The pictures aren't so hot, but you get the idea. The kids came home today from school: "We're hungggry and there's no snacks." Not proper English, but you get the point as did I. I've committed to paying off any new charges on the credit cards every month so that there aren't any carry over balances, which means no grocery shopping until the next statement cycle comes up. This translates into the Pantry Principle: I'm going to use up as much of the stuff in my pantry/fridge/freezer as I can before going shopping again. This is good, because some of this stuff hasn't seen the light of day since I bought it, or it's been lingering in limbo - half used/half eaten and just hanging out in the aforementioned locations.

Here's what I came up with today: using the tortilla concept that Chocolatechic came up with earlier in the school year, I broke out the tortillas that have taken up permanent residence in the fridge. Check! One package used up. Then I thought about Nutella. (I always think about Nutella, but today I decided to actually use it instead of eating it with a spoon on the sly.) What else do I have hanging around here? Nestle chocolate chips - monster Sam's club size bag - check. Cream cheese - check. And this other weird thing: about a third of a roll of sugar cookie dough. Don't ask where the other 2/3 went. So that was in the freezer (it's harder to eat when it's frozen) and I thought that it might be good chunked up and rolled into the tortilla. Check! Another thing used up. So, I stick the cookie dough in the microwave to defrost. Guess what happens to cookie dough when you forget to check on it? It melts and gets spreadable like peanut butter. Woo Hoo! A happy accident for once.

Use any combination of the following and spread on the tortillas and roll up:

Nutella
Chocolate chips
Melted sugar cookie dough
Cream cheese (they weren't really crazy about the one that had this in it, but your mileage may vary - YMMV)

Aside from the cream cheese ones (and the Messy One gladly ate those) they were a big hit all the way around and everyone loved them So, the kids are snacked, I didn't spend any money and my fridge and freezer are a little cleared out. It's a good day.

Melted sugar cookie dough is spreadable

The finished product.

Daring Baker's December Challenge: French Yule Log (in 6 Part Harmony)

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.

They have chosen a French Yule Log by Flore from Florilege Gourmand.

6 elements, 8 layers, 19 pages of instructions, 2 caramel burns, 3 days, 2 helpers, 1 exhausted Daring Baker. This one was a doozy! I merely read the instructions started hyperventilating. My palms got sweaty and I got all confused and in a complete tither. Of course, since everything else in December gets me confused and in a complete tither, I did the whole ostrich deal and waited until Thursday to start on this creation. Some people were doing an actual “log-ish” type thing. I pounced on two teeny weenie little words literally on the very last page of the 19 pages of directions. At the very bottom of the very last page I saw: “springform pan”. Can you say life preserver?

The whole log concept and inverted vs. right side up assembly vs. upside down assembly vs. dacquoise on the top or bottom or both, version A or version B, etc., was making my brain vibrate and eyes cross. (breathe, breathe, breathe). X'ing out all the variations I wasn't using with a big fat sharpie helped me get my brain wrapped around this. I took the straightforward approach and did mine in a 9” springform pan, right side up with one layer of the dacquoise biscuit on the bottom. I chose hazelnut as the overall theme for the cake (sorry I refuse to say that we worked like fools for 3 days on a LOG) and Hazelnut is the flavor du jour. My mom and sister were here and they helped with the execution. More on that later.

The 6 prescribed elements are:
1. Dacquoise biscuit
2. Dark chocolate mousse
3. Dark Chocolate Ganache Insert
4. Praline Feuillete (Crisp) Insert
5. Vanilla Crème Brulèe Insert
6. And finally, Dark Chocolate Icing

The order in which I made these components did not follow the order above.

I did mine as follows:
1. Vanilla Crème Brulèe Insert
2. Dacquoise biscuit
3. Praline Feuillete (Crisp) Insert
4. Dark Chocolate Ganache Insert
5. Dark chocolate mousse
6. And finally, Dark Chocolate Icing

1. Vanilla Crème Brulèe Insert
My sister and her husband went on a recent cruise to French Polynesia including Tahiti and Bora Bora (yeah, it does sound like a Bugs Bunny cartoon, but they did go and had a grand time, I might add) and brought back with them (among many other wonderful things) a kilo of vanilla beans. Yes, you read that right – one kilo of Tahitian vanilla beans. Guess what I got for Christmas? :D I got a nice bottle full of beans and some homemade vanilla extract. Yum yum. I scraped down one of those precious lovely little beans and parked it in the cream to infuse a while. While that was soaking I started on the...

2. Dacquoise biscuit
DH went to Whole Foods during lunch one day and faithfully picked me up some whole hazelnuts (filberts to some) and had the spice/nut guy grind up a container into hazelnut meal for my recipe. This was fairly straightforward. There was no piping into pretty little spirals like some of the directive pictures suggested – I smushed it down on the silpat and into the oven it went. Pulled it out to cool and cut to size. Easy peasy, unlike the.....

3. Praline Feuillete (Crisp) Insert
Can you say caramel? Again? Incredibly inconceivable as this might sound I could not find store-bought praline anywhere down here. And this is the South, mind you! Land of Nathalie Dupree and Paula Deen! I think it’s a conspiracy. I smashed up some of the whole hazelnuts with a rolling pin, and I had some caramel sauce left over from November’s caramel cake and used that. Twice. The first batch scorched while I was reheating it. Being the frugal girl I am, I asked my DS and DM to rinse all the sugar out and salvage the nuts for round 2. Round 2 was better and I pulled it off in the blonde stage and before it became an amber brunette. I used les Krispies des Rice in lieu of la gavottes/lace crepes for the “crisp” part of the program. I sprayed 2 plastic spoons with Pam spray and tossed the rice krispies with the hazelnuts and sugar mixture. I then plopped it on some waxed paper, put another layer on top and flattened it out to make my circle. Into the fridge and later cut it to size. Then we jumped...

4. Back on the Crème Brulee wagon.
I thought I’d be clever and use the springform pan to cook the brulee, but that quickly changed when it sprang a leak and started flooding out of the bottom. Quickly flipping through my brain for ideas – EUREKA! The silpat circular baking pan I have – the kitchen gods were smiling on me (at that point) as the diameter was the same as the springform pan. Yay! DS helped me pour it all in and we popped in the oven without a hitch. I froze it after it cooked and it popped out of the silpat like a frisbee and nestled down so neatly into the springform pan. Little did I know that the kitchen gods are fickle and can turn on you (and your mother) in an instant. This was made abundantly clear in the next step, the...

5. Dark Chocolate Ganache Insert.
“Step 1: Make a caramel”. Ok, we made another caramel, we burned another caramel and we burned our fingers on the molten lava sugar. (Gee, I wonder if it tastes as burnt as it smells? Let's have a sample...doh!) Blisters for both me and my mom – that crap is HOT. Just as bad as hot glue (insert Voice of Experience here). It hits your finger, burns the heck out of it then instantly cools ever so slightly, so that it turns from liquid to solid and it’s stuck on your damn finger, continuing to broil the flesh underneath it and you can’t get it off. More of my good friend Silvadene cream, followed by a miracle product my DS brought me – Melagel, made from teatree/melaleuca plant. Amazing. No scars, not blisters and not sensitive to heat or touch the next day. A must for every kitchen and home. But I digress. Screw the “make a caramel” part. Kraft made the caramel, we stirred the chocolate into it. I smeared it onto the dacquoise layer with a spatula. Little did we know that the next step held yet more challenges like the...

6. Dark chocolate mousse.
This includes a Pate a Bombe which is a term used for “egg yolks beaten with a SUGAR SYRUP, then aerated.” Helloooooo! CARAMEL IS A SUGAR SYRUP! and this has the word BOMB in the title! I’ll spare you the details, but this layer turned out slightly chunky, as the SUGAR SYRUP BOMB turned into chunks of hardened caramel/sugar and no amount of whipping, beating, magic bulletting or smashing would break them up. So, slightly chunky it is. I refrigerated the mousse per somewhere I read, but wound up having to microwave it to make it workable again. No piping here but more smearing with a spatula and fingers.

At this point, all the layers are cut and assembled in the following order:
Dacquoise
Ganache insert
mousse
praline/crisp insert
mousse
creme brulee insert
mousse

and the whole shebang went into the deep freeze for the night. Today I unmolded the cake and it was this nice, sturdy wheel thingy. Very nice. Then I started on the last (TYG!) step, the...

7. Dark Chocolate Icing.
I mixed the gelatin with water and let it rest for 15 minutes. I came back and pouf! She is gone. “Ah, honey, where’s the little bowl that had goopy stuff in it that was on the counter? In the dishwasher – it was empty wasn’t it?” I hope to heaven that it dissolves completely in there. Made it again and babysat this time. This was easy peasy as well, but it took a long time to cool. I finally got impatient and dumped it on the cake. I had to pick it up and roll the sides around in the pan to coat them. Thank goodness it was frozen solid.

Back into the chiller for about a half hour and then into the fridge. The 1/2 hour maximum defrost is a huge underestimation. It was in there for the entire run time of the movie Wall-E (98 minutes, FYI) and it still was frozen solid. I carved it up regardless to take my photos and tried a bite. Frozen = eh, it’s just ok. I've left the slice out on the counter during the time I'm typing this (also about 97 minutes and counting) and ran in there just now to re-try it = mmmmmm much better and the threatened apocalyptic catastrophe of melty, runny stuff is nowhere to be seen. Nothing has pooled or gotten all gloppy– it’s room temperature, tasty and all the layers are still intact. (Note: still in one piece after 3 hours and tastes even better.)
NOW I can taste the hazelnuts and the chocolate. Veni, vidi, vici, venti.
(I came, I saw, I conquered, I got the t-shirt and a latte.)

Thanks to Hilda and Marion for selecting this month’s Daring Bakers Challenge. You can find the complete recipe (all 19 pages :D) on their sites.

To see what all the other DBer’s did, you can find the blogroll here and if you’d like to join the monthly party, info about that can be found on that page as well.