What is it so magical about this cake? Have you noticed that there are in total 3 distinct layers of the cake? The top most layer is the chocolate ganache, and the bottom 2 layers are made with single batter!
Still not special enough? Well, that batter, was made with only 2 ingredients!
Taste and texture-wise, the bottom most layer taste just like Nutella custard pudding, while the middle layer is more cake-like. This is simply the easiest yet the most sophisticated looking cake that I had ever made. The guest will be impressed and wondering what kind of special skill required to achieve that beautiful layers!
Get ready to impress your guest!
2-Ingredients Magic Nutella Cake
Make 6-inch cake
Ingredients
Cake
- 200g Nutella
- 4 eggs
Ganache
- 4.5g (1/2 tbsp) gelatine powder
- 15g (1 tbsp) water
- 100g whipping cream
- 60g semisweet chocolate chips
- Beat eggs until thick and ribbon stage.
- Take 1/3 of egg and mix well with Nutella.
- Pour the Nutella mixture into egg and fold gently until combined.
- Bake in preheated oven at 150C for 20 minutes thereafter 130C for 20-25 minutes.
- Bloom gelatine in water for 30 minutes.
- With gentle heat, melt chocolate chips with whipping cream. Add gelatine water and stir until slightly thicken. Turn off heat and let cool.
- Pour the chocolate ganache over the cake and refrigerate until the ganache is set before slicing.
Tips: Batter is very liquid, need to wrap the bottom of the mould to prevent leaking if springform pan is used.
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巧克力魔术蛋糕
做6寸的蛋糕
主料
蛋糕
- 200克Nutella 酱
- 4个鸡蛋
巧克力淋酱
- 4.5克（1/2汤匙）鱼胶粉
- 15克（1汤匙）水
- 100克鲜奶油
- 60克半甜巧克力豆
做法
- 蛋打到浓稠。
- 取1/3鸡蛋糊和Nutella 拌匀。
- 将拌匀好的Nutella 糊倒入鸡蛋糊，轻手拌匀。
- 在已预热烤箱以150℃烤20分钟，然后再以130℃烤20-25分钟。
- 鱼胶粉和水掺在一起，置放30分钟。
- 用文火，融化巧克力豆和奶油。加入鱼胶粉水，搅拌至略浓稠。关火，放凉。
- 巧克力淋酱倒在蛋糕上，冷藏，直到淋酱凝固。
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