Saturday, 16 March 2013

Rosies Nutella and Orange cake

6 large eggs
1 pinch of salt
125 g soft unsalted butter
400 g Nutella
1 tablespoon rum
100 g ground hazelnut
100 g dark chocolate (melted)
2 Large Oranges (the zest)
 Oven 180ºC/gas mark 4

Preheat the oven to 180ºC/gas mark 4. In a large bowl, whisk the egg whites and salt until stiff but not dry.
 In a separate bowl, beat the butter and Nutella together, and then add the rum, egg yolks, orange zest and ground hazelnuts.

Mix in the cooled, melted chocolate, before gently folding in the beaten egg a third at a time.

Pour into a cake tin

and cook for 40 minutes or until the cake begins to come away at the sides, then let cool on a rack.

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