Archive for the ‘Nutella’ Category

Nutella Ice Cream Torte

The torte alternates layers of pistachio, strawberry and vanilla ice cream with Nutella. The Nutella freezes firm on the ice cream, but remains soft enough to cut easily. The pistachio, strawberry and vanilla ice creams make a pretty pastel color contrast, but you can substitute other flavors that contrast in color and taste.

2 pints pistachio ice cream, softened until spreadable but not melted
2 pints strawberry ice cream, softened until spreadable but not melted
2 pints vanilla ice cream, softened until spreadable but not melted
1 cup Nutella (13 ounces) chocolate hazelnut spread, room temperature

Spoon 3 tablespoons of Nutella into a small resealable sandwich bag. Press out the air and seal. Set aside to use for the topping.

Spread the pistachio ice cream evenly over the bottom of 9-inch diameter springform pan with at least 2-inch high sides. Spread the ice cream carefully to the edges. Using half of the remaining Nutella, drop teaspoonfuls evenly over the ice cream. Do not spread the Nutella to the edge. When the springform sides are removed, the edges of the ice cream will show as pastel layers without Nutella.

Spread the strawberry ice cream evenly in the pan. Drop teaspoonfuls of the remaining Nutella over the strawberry ice cream, but do not spread it to the edge.

Spread the vanilla ice cream evenly in the pan. Use a thin metal spatula to smooth the top of the torte.

Cut a small hole in one corner of the filled sandwich bag. Press the Nutella through the hole in the bag to form crisscrossing lines over the top of the torte. The lines should reach to the edge of the torte.

Variation
Press 1 cup of crushed Heath bar onto the sides of the torte at serving time.

To Freeze
Freeze the torte 15 minutes to firm the Nutella topping. Wrap the torte tightly with plastic wrap. Then cover with heavy aluminum foil, gently pressing the aluminum foil against the torte. Label with date and contents. Freeze at least 4 hours or up to 2 weeks.

Nutella Bundt Cake

1 cup Nutella, divided
4 large eggs, divided
1 (18.25 ounce) box yellow cake mix
1/2 cup buttermilk
1 cup confectioners’ sugar
2 tablespoons Frangelico liqueur or hazelnut syrup

Preheat oven to 350 degrees F. Lightly grease and flour 10-inch Bundt pan.

In small bowl, whisk together 2/3 cup Nutella and 1 egg. Blend until completely smooth and set aside. In large bowl, using electric mixer on low speed, stir together cake mix, remaining 3 eggs, buttermilk and remaining 1/3 cup Nutella until moistened. Scrape down sides and beater(s) and increase speed to medium, beating for another 2 minutes.

Remove 1 cup batter and mix with RESERVED Nutella-egg mixture. Pour leftover batter evenly into prepared cake pan. Spoon RESERVED Nutella batter over it and, using a knife, gently swirl batters together to create marble pattern. Smooth top of cake and bake for 40 to 50 minutes. (Cake is done when moist crumbs cling to inserted wooden pick.)

Allow cake to cool in pan for 15 minutes. When ready to handle, carefully invert onto cooling rack and remove pan. While cake continues to cool, make glaze by whisking together confectioners sugar and Frangelico liquor until smooth. Drizzle glaze over cake.

Serving ideas: For a spring touch, sprinkle top of cake with candied orange and lemon slices.

Alternative: To make mini Bundt cakes, use 2 mini Bundt pans (6 cakes each) instead of a 10-inch Bundt pan and follow above instructions, dividing batters into 12 smaller cake forms. Bake cakes for 20 to 25 minutes.