Nutella Forki Nutaina

A sweet and fluffy cake combined with the creamy and flavorful texture of Nutella, perfect for a cozy evening.
baked
dessert
sauce
vegetarian

Yield: 3 250 g jars

Ingredients
Measurement units

Ingredients

  • 300-330 graw Negreta hazelnuts from Reus
  • 120 gwhite sugar
  • 120 gpowdered sugar
  • chocolate Origin TANZANIA 75% Cocoa BARRY
  • 215 gmilk chocolate Lait JIVARA 40% VALRHONA
  • 15 g100% cocoa powder
  • 30 gsemi-skimmed milk powder
  • semi-skimmed milk
  • culler. caféCEYLON cinnamon powder Organic
  • 40 gextra virgin olive oil
Nutritional Information

Per jar

Yield: 3 250 g jars

Calories
1750 kcal
Protein
28 g
Fat
106.5 g
Carbohydrates
175.9 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Nutella Forki Nutaina

  1. Preheat the oven to 180 degrees Celsius for about 10 minutes.
  2. In a large bowl, mix 200 g of flour, 100 g of sugar, and one teaspoon of baking powder until well combined.
  3. Add 2 eggs and 120 ml of sunflower oil, mixing until the batter is smooth and lump-free.
  4. Incorporate 150 g of Nutella into the batter and gently stir to distribute it evenly.
  5. Line a square or rectangular mold approximately 20x20 cm with parchment paper and pour the mixture into it.
  6. Bake the cake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow to cool completely in the mold before cutting into portions approximately 5x5 cm. Serve and enjoy!

Sources

  1. Christophe Michalak, world pastry champion in 2005. This recipe is inspired by his technique and style. The following steps will be crucial to achieve the ideal texture and flavor.
  2. Stefano Barbatto, with his contributions, enhances the quality of the ingredients and the precision of the measurement. He recommends using his own blend of chocolates to achieve a balanced result.
  3. El Forner d'Alella emphasizes the importance of using couverture chocolate, which contains at least 32% cocoa butter. This will ensure that the chocolate is smooth and creamy. Avoid using baking chocolate, as it often doesn't contain enough cocoa butter and can result in a less smooth texture.
  4. To prepare the chocolate mixture, use a ratio of 3/4 milk chocolate and 1/4 75% dark chocolate. Heat until completely melted and achieves a smooth texture.
  5. If you choose to mix milk chocolate with 75% chocolate, there is no need to add cocoa powder. Ensure the mixture is homogeneous before proceeding with the other ingredients.
  6. You can use semi-skimmed natural milk in this recipe. It is also possible to substitute it with whole, skimmed, powdered, almond, oat, or soy milk. Regarding spices, add 1/2 teaspoon of Ceylon ground cinnamon, optional but recommended for a special touch.
  7. Extra virgin olive oil is the main recommendation for added smoothness, but you can also use seed oils like grapeseed or sunflower to vary the final flavor and texture.
  8. Add 750 to 840 grams of hazelnuts according to your preference. Crush them until you obtain a fine mass that can be easily incorporated into the chocolate and sugar mixture. This combination will provide additional richness to your dish.

Forki Method

  1. Make a dry caramel with the regular white sugar to achieve a sweet and crunchy base.
  2. With the 120 g of white sugar (in three stages), make a lightly golden caramel, but not too dark, as it will become bitter. Ensure it has a light golden color.
  3. Place a saucepan over high heat, but not too intense, with 40 g of the sugar. Let the sugar melt completely. Never Stir with any spatula or spoon, nor shake the saucepan too much; just enough to distribute the sugar well and allow it to melt evenly.
  4. When the sugar has melted, add another 40 g of sugar and let it melt following the same procedure.
  5. Finally, add the remaining 40 g of sugar and a pinch of salt. Continue melting until everything is uniform.
  6. Don't hesitate to lower the heat if you see that the caramel is darkening too much. It's important to monitor the color to avoid a bitter taste.
  7. Once the caramel is done, pour it onto parchment paper in a thin layer. Let it cool completely until it is solid.
  8. When it is cold, break the caramel into pieces and chop them into small bits. Set these bits aside.
  9. To toast the raw hazelnuts, preheat the oven to 150 ºC.
  10. Toast the hazelnuts on a baking tray for 20-30 minutes, until they are golden and well-toasted but not dark, as they might turn bitter.
  11. Spread a clean kitchen towel on the countertop and place the hot hazelnuts straight from the oven on it.
  12. Allow the hazelnuts to cool slightly before handling them.
  13. Gather the corners of the towel to form a bag and rub the hazelnuts to remove their skins, ensuring you tightly close the sides of the towel to prevent the hazelnuts from escaping and falling on the floor.
  14. Separate the peeled hazelnuts into two equal parts.
  15. Blend the hazelnuts using a blender, starting with small quantities.
  16. Continue chopping the hazelnuts in small batches because if you add a large amount, the flour that settles at the bottom prevents the other hazelnuts from dropping and they cannot be chopped properly.
  17. Add small amounts of toasted hazelnuts to the blender jar and blend until fine fragments are obtained. Transfer them to a not very wide external container, where it will be easy to use the electric mixer later.
  18. Continue blending small amounts until you finish with all the hazelnuts.
  19. Prepare a praline by adding crushed caramel, oil, and powdered sugar.
  20. Finish refining the hazelnut paste by using the electric mixer for about 6-10 minutes, until you achieve a fine and oily paste. It may take this time or longer for the hazelnuts to release their oil.
  21. After a couple of minutes with the whisk, gradually add the crumbled caramel, little by little.
  22. Then slowly add the oil, to help refine the dough and achieve a smooth texture.
  23. Finally, incorporate the confectioners' sugar and continue beating until well integrated.
  24. The finer the dough, the better the final result will be.
  25. Pause from time to time to prevent the motor of the food processor from overheating too much. Set aside the dough once made.
Recommendations & Tricks
  • Use couverture chocolate with between 32-34% cocoa butter to ensure a smoother and creamier texture in the final result. Baking chocolate may be too hard for this recipe.
  • Mix 75% dark couverture chocolate with milk chocolate to achieve a perfect balance between intensity and sweetness.
  • To get the maximum hazelnut flavor, purchase raw hazelnuts from Reus and lightly toast them in the oven before adding them to your mixture.
  • When using white sugar for the recipe, make sure to weigh it precisely (e.g., 95 grams or 120 grams), as small variations can alter the final sweet texture.
  • Prepare all ingredients in advance and measure them properly to ensure the assembly process of the recipe is quick and without interruptions.
Original recipe
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