Aifang, my most loyal consumer of me wanted a cake for her good friend. We discussed a few possibilities and decided on a nutella bottle that doubles as a telephone. This idea was derived from those japanese novelty coke can/ telephone.
Her friend LOVES nutella hazelnut spread and I was told he could finish the whole bottle in one sitting! WHATTTTTT?!?!?! Plus, they enjoy chatting on the phone, therefore, this combination was the perfect one.
I was really excited to make this cake! Haha, but being me, and new in this, I wasn’t sure how i was gonna get the image of the nutella sticker details on! Bought some edible ink pens and crossed me fingers! But when it really came down to the details, I realised the pens weren’t gonna work as they weren’t the right shade and were too thick to draw the details! I hurried down to popular and got a super fine tip paint brush. Time to put my copy cat skills to the test!
It was a nutella cake IN and OUT. The nutella cake recipie I used is the one by the all famous nutella cake by kitchen goddess Nigella Lawson. I cut 3 roundish-ovals and layered them with nutella spread for the body, and one round piece for the cap.
Body wrapped in choc fondant, cap wrapped in originahnahnahhhhh
Body was further wrapped with white fondant and subsequently subjected to my copying skills. I used gel food colouring to paint the designs on.
Success!! Happy beyond words!
Added in the phone numbers, hahah!
Decided to tag it priceless to indicate their everlasting friendship!
Final product! The pig-like tail is actually the phone cord in case you guys wonder! HAHA
Nigella Lawson’s Nutella cake
6 large eggs — separated
1 pinch salt
115 g soft butter
1 jar of Nutella (400 g) (Yes, an entire jar.)
1 tablespoon Frangelico (hazelnut liquor) or water
100 g finely ground hazelnuts
120 g dark chocolate, melted
Preheat oven to 175 degrees C. (350 F).
Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
In a large bowl, whisk the eggs whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, then add Frangelico (I just used water), egg yolks, and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time. Pour into the prepared pan and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on rack.
There’s actually an icing recipe to go with the cake, but I didn’t use it.
for the icing
125 ml double cream
1 tablespoon Frangelico or water
125 g dark chocolate
Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don’t burn on one side and stay too pallid on others. If you use unpeeled nuts, transfer them to a kitchen towel, and rub, rub, rub. Most of the skins should come off. Transfer to a plate and let cool. Leave them whole or chop them up, depending on how much skin you actually managed to get off.
In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently. Once the chocolate’s melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake. Unmold the cooled cake carefully. Ice the top with the chocolate icing, and decorate with the hazelnuts. Serve with a lightly sweetened whipped cream.