Description
Indulgent chocolate cake adorned with Nutella swirls showcases rich Italian dessert craftsmanship. Rich ganache and chocolate layers promise delightful moments when shared with friends and family.
Ingredients
Scale
- 1 egg
- 150 grams (5.3 oz) unsalted butter
- 250 grams (8.8 oz) flour T55
- 100 grams (3.5 oz) icing sugar
- 50 grams (1.8 oz) dark dessert chocolate (52% cacao)
- 75 grams (2.6 oz) Nutella
- 90 grams (3.2 oz) Lindt vanilla white chocolate
- 175 grams (6.2 oz) full cream (30% mg)
- 420 grams (14.8 oz) cream fleurette (33% mg)
- 4 grams (0.14 oz) gelatin sheets (2 sheets)
- Kinder Surprise
- Kinder Bueno
- Kinder Country
- Chocolate balls (gold, silver, etc.)
Instructions
- Ganache Preparation: Craft Nutella ganache by finely chopping chocolate and blending with Nutella. Microwave gently, stirring until partially melted.
- Cream Integration: Pour boiling cream into chocolate mixture incrementally, stirring thoroughly to create a uniform consistency. Incorporate cold cream, mixing until achieving a silky smooth texture. Refrigerate overnight.
- White Chocolate Ganache: Break white chocolate into small fragments. Dissolve gelatin in cold water. Warm cream without boiling, integrate dissolved gelatin, and pour gradually over white chocolate while stirring continuously.
- Cookie Dough Formation: Combine flour, cold butter, and powdered sugar in mixer until sandy. Introduce egg at low speed, mixing minimally. Chill dough for one hour to firm.
- Dough Shaping and Baking: Roll chilled dough on parchment to 3 millimeters thickness. Cut desired shapes. Transfer to freezer-lined baking sheet. Preheat fan-assisted oven to 170°C. Fork-puncture cookie surfaces and bake for 18 minutes, rotating racks midway.
- Ganache Whipping: Chill mixing bowl and whisk. Whip vanilla and Nutella ganaches separately to soft peaks, transferring each to appropriately tipped piping bags.
- Dessert Assembly: Layer cookies with alternating white chocolate and Nutella ganache. Pipe additional ganache for complete coverage. Garnish with Kinder chocolates and chocolate spheres.
- Serving Recommendation: Refrigerate until serving, consuming within 24 hours for optimal taste and texture.
Notes
- Chill Equipment Thoroughly: Refrigerate mixing bowl and whisk for 30 minutes to ensure perfect ganache whipping consistency.
- Precise Chocolate Melting: Use gentle microwave heat in short 30-second bursts, stirring between intervals to prevent chocolate burning.
- Temperature Control Matters: Maintain low oven temperature at 170°C (340°F) with fan assistance for even cookie baking without burning edges.
- Ganache Resting Essential: Refrigerate both Nutella and white chocolate ganache overnight to develop rich, smooth texture and intensify flavors.
- Prep Time: 1 hour 30 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 530
- Sugar: 41 g
- Sodium: 150 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg