Nutellotta: the recipe for the cake filled with Nutella and mascarpone

How to prepare Nutellotta

Step 1

Melt the roughly chopped chocolate in a water bath1.

step 2

Add butter2.

step 3

Finally, slowly pour in the fresh cream3.

Step 4

Mix to a velvety cream and allow to cool4.

Step 5

Beat the eggs and sugar with an electric whisk5.

Step 6

Add the chocolate cream6.

Step 7

Mix again and then add the flour, sifted starch and yeast7.

Step 8

Mix again with an electric whisk8.

Step 9

Pour the mixture into a buttered and floured 22 cm diameter pan9.

Step 10

Bake the cake at 180°C for about 30 minutes10.

Step 11

Remove the cake from the oven and let it cool on a wire rack11.

Step 12

Divide the cake into 3 equal slices12.

Step 13

Prepare the cream: Mix the Nutella and mascarpone with a whisk13.

Step 14

You should get a smooth and velvety cream without lumps14.

Step 15

Assemble the cake: Place the base of the sponge cake on a serving plate and form a circle that opens. Using a piping bag, form the first layer of cream15.

Step 16

Cover with the central disc16.

Step 17

Make a second layer of cream17, setting some aside to cover the outside of the cake.

Step 18

Finally, work the last slice with light pressure18.

Step 19

Decorate the outside of the cake by spreading the remaining cream on it19.

Step 20

Spread the chocolate curls or shavings over the surface and sides20.

Step 21

The Nutellotta cake is ready to enjoy21.

storage
The Nutellotta cake will keep in the fridge, well covered with cling film, for 2-3 days . It can be frozen for up to a month.