Description
Saftiger Nutellakuchen mit zartem Schokoladenkern, von außen glänzend überzogen mit feiner Schokokuvertüre. Locker, fluffig und herrlich schokoladig – ein unwiderstehliches Dessert für alle Naschkatzen.
Ingredients
Scale
- 200 g Nutella
- 250 g Butter
- 6 eggs
- 250 g sugar
- 1 cup milk
- 375 g flour
- 1/2 packet baking powder
- Chocolate couverture
Instructions
- Preheat your oven to 175°C (347°F) to ensure it reaches the correct temperature by the time your batter is ready. Grease a loaf pan generously with butter or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the softened butter and sugar. Using a hand mixer or stand mixer, beat the mixture on medium-high speed for about 3-5 minutes until it becomes light and fluffy. This step helps to incorporate air, giving your cake a soft texture.
- Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. This ensures each egg is fully incorporated before adding the next, which results in a smoother batter.
- Add the Nutella to the bowl and mix until it is thoroughly blended into the batter. Scrape down the sides of the bowl as needed to make sure everything is well mixed.
- Pour in the milk and mix again until the batter is smooth and even.
- In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula after each addition. Continue until all the flour mixture is incorporated and the batter is smooth with no lumps.
- Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
- Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick or skewer into the center of the cake; it should come out clean or with just a few moist crumbs attached.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully turn the cake out onto a wire rack to cool completely.
- Once the cake has cooled, melt the chocolate couverture according to the package instructions (usually in a heatproof bowl over simmering water or in short bursts in the microwave). Pour the melted couverture over the top of the cake, using a spatula to spread it evenly and allow it to drip down the sides. Let the chocolate set before slicing and serving.
Notes
You can use any chocolate hazelnut spread if Nutella is not available. The cake keeps well for several days if stored in an airtight container. For extra flavor, consider adding a handful of chopped hazelnuts to the batter. Be sure to cool the cake completely before covering it with chocolate so the glaze sets nicely.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
