World Nutella Day 2013

Agreeably, the day to commemorate the gooiest, chocolatiest, hazelnuttiest and most decadent breakfast spread in the world was actually a whole 5 days ago but better late than never right?

Oh who am I kidding, I celebrate Nutella just about everyday – or I would if the whole ‘fat’ thing was not an issue (people with metabolism, I am so glaring at you )

Anyhow, on Nutella Day, I celebrated by the simple spooning process. The fun and non-complicated method of stuffing the spoon into the jar (no less than 500g of course!) and slathering it with Nutella then licking it like an ice cream cone. But oh my god, it is actually better.

Did I bake something this year? I was planning to – honestly I was – but then my history sneaked up and clonked me on the head with a particularly large hammer and when I came back to my senses, I was sitting in my chair and it was already Sunday afternoon with school looming the next day. That subject is a sneaky one!

I did however bake back in the yesteryear (literally!) of 2012 and it was a chocolate confectionary chilling in my backlogs while my Christmas guest posters enjoyed their moment here – oh, and guess what – IT INVOLVED NUTELLA

It was quite the treat really, ironically for my history teacher (god, it never leaves me alone!), all soft, gooey with a tunnel of Nutella running through its middle (thus giving it its name )

Before I do provide you with my totally early or belated celebration of World Nutella Day (depends on your perspective actually!), I would like to share with you some past Nutella filled goodies which you might like to make next year to commemorate the greatest gift Italy has given us besides pizza, pasta and you know, all that

Did I say make them next year? Ahahahahahahaha… silly me I meant in the next hour… because as if you can resist (I know you all by now )

Enjoy!

1. Brown Butter Nutella Brownie Tart
   
2. Brown Butter Hazelnutella Chip Cookies (seeing a trend here?)
   
3. Nutella-Toblerone Thick Fridge Biscuits
   
4. Six-Sources-Chocolate Muffins
   
5. Strawberry Nutella Thumbprint Cookies (Hmmm… Valentines Day anyone? )
   
6. Nutella Chocolate Molten Lava Cake
   

And now to add to the repertoire, voila mes amis

Tunnel of Nutella Fudge Mudcake
Adapted from: My Mudcake Recipe originally adapted from Exclusively Food

Ingredients:

Greasing Paste:

• 10g half melted/softened butter
• 1 tbs cocoa powder
• 1 tsp plain flour

Cake:

• 140g butter, softened (if using unsalted butter, add in ¼ tsp salt with dry ingredients)
• 100g dark chocolate, roughly chopped
• 50g milk chocolate, roughly chopped
• ½ cup cocoa powder
• 1 tsp cocoa granules (I know it doesn’t seem like much but it gives a discernable flavour to the cake – use half if you want a subtle taste )
• ½ cup + 1 tbs boiling water
• ½ cup white sugar
• 1 cup brown sugar
• 1 ½ cups plain flour
• ¾ tsp baking soda
• 4 eggs (59g each)
• 190g sour cream
• 2 tsp vanilla essence

Tunnel:

• A new jar of Nutella (will need at least 200g if you are a little bit generous)

Ganache:

• 100g milk chocolate, roughly chopped
• 60g dark chocolate, roughly chopped
• 50ml thickened cream

Equipment:

• In a cool shaped bundt pan measuring 25cm across and 8cm high

Method:

1. Mix paste ingredients together in a small bowl until combined
2. Apply the paste over the inside of the bundt tin using greaseproof paper strips – make very sure that the paste is everywhere because a sticking budndt cake is irretrievable!
   
3. Preheat oven to 170 degrees C (150 degrees C in a fan forced oven)
4. Put butter, cocoa powder, coffee and chocolate together and pour over boiling water – stir vigorously till the water has melted the butter and chocolate together and is smooth – set aside
   
5. In a separate bowl, whisk lumps out of brown sugar, flour and bi-carb soda till combined
   
6. In another separate bowl, mix together eggs, sour cream and vanilla until well combined – make sure to get that sour cream mixed through because it make chunk up at the bottom!
   
7. Make a well in the flour mixture and add in the egg mixture – stir till barely combined
   
8. Make another well and pour in chocolate mixture – stir through carefully till all ingredients combined
9. Pour half the batter into prepared tin
10. Take huge chunks of Nutella and place on top of the batter till it forms a ring
    

    Sorry for the bad photo but I am a right hander!

11. Pour the remaining batter on top of the Nutella (now comes the hard part)
12. Bake for 50-60 minutes (I know!) – test by pressing lightly on the cake (it should bounce back) or inserting a skewer – should come out without batter
    
13. Let cool for 15-20 minutes (it is very fragile so be ready for tears if you take it out too early!)
14. Place greaseproof paper on top of the cake and a rack upside down on – holding it firmly on top (but not so as to squash your cake), flip everything over – the cake should release onto the paper-lined rack
    
15. Cover with more greaseproof paper on top and let cool completely to room temperature (do not devour despite temptation!) – move to a large platter
    
16. Meanwhile: Place chocolates and cream in a small heavy based saucepan over low heat and melt till completely melted – stir until smooth then let cool till a thick, drippy consistency
17. Using a spoon, pour the ganache carefully over the cooled cake, nudging it over the sides of the cake and spreading it on top with the back of the spoon
18. Refrigerate, Decorate, Serve or all 3 (or in my opinion, celebrate World Nutella Day by eating it all in one go – just saying )

HAPPY WORLD NUTELLA DAY!