Comments on: Chocolate-Hazelnut Cake x3 http://www.sugoodsweets.com/blog/2006/03/nutella-cake/ Dessert should be good for you Tue, 07 Oct 2008 01:25:34 +0000 http://wordpress.org/?v=2.5 By: Shameelah http://www.sugoodsweets.com/blog/2006/03/nutella-cake/#comment-42777 Shameelah Fri, 14 Mar 2008 23:26:40 +0000 http://www.sugoodsweets.com/blog/2006/03/nutella-cake/#comment-42777 Jessica! The nutella cake sounds gorgeous, im going to give it a try and then come back with the result, thanks xx Jessica! The nutella cake sounds gorgeous, im going to give it a try and then come back with the result, thanks xx

]]> By: Kim Mira http://www.sugoodsweets.com/blog/2006/03/nutella-cake/#comment-42350 Kim Mira Wed, 20 Feb 2008 20:57:13 +0000 http://www.sugoodsweets.com/blog/2006/03/nutella-cake/#comment-42350 Hi Jessica Thank you! Yes of course 12 ounce jar. Its just that we don't do that kind of measurements in Denmark :-) What about the cream tarter, what is that?? Hi Jessica

Thank you! Yes of course 12 ounce jar. Its just that we don’t do that kind of measurements in Denmark :-) What about the cream tarter, what is that??

]]> By: Jessica "Su Good Sweets" http://www.sugoodsweets.com/blog/2006/03/nutella-cake/#comment-42331 Jessica "Su Good Sweets" Wed, 20 Feb 2008 03:43:22 +0000 http://www.sugoodsweets.com/blog/2006/03/nutella-cake/#comment-42331 Hi Kim, Your questions aren't stupid! Homemade chocolate-hazelnut spread has a rich, toasted-sugar taste, but it's not overly sweet like caramel. I think the Nutella cake is better with storebought Nutella though, because it's smoother. One 12 ounce jar of Nutella is your classic container. To measure 3/8 tsp, get out a 1/2 tsp measure. Fill it 3/4 of the way full. Or, fill a 1/8 tsp three times. Hi Kim,
Your questions aren’t stupid! Homemade chocolate-hazelnut spread has a rich, toasted-sugar taste, but it’s not overly sweet like caramel. I think the Nutella cake is better with storebought Nutella though, because it’s smoother.

One 12 ounce jar of Nutella is your classic container. To measure 3/8 tsp, get out a 1/2 tsp measure. Fill it 3/4 of the way full. Or, fill a 1/8 tsp three times.

]]> By: Kim Mira http://www.sugoodsweets.com/blog/2006/03/nutella-cake/#comment-42323 Kim Mira Tue, 19 Feb 2008 14:03:22 +0000 http://www.sugoodsweets.com/blog/2006/03/nutella-cake/#comment-42323 Hello Jessica I just love Nutella and chocolate and I must try your recepies for both your homemade nutella and the nutella cake. I just have some questions. Is the homemade nutella with caramel, whith a distinct caramel taste, couse the thought of that, is not very appeeling to me. How much is 112 ounce jar of nutella? Is it just 1 glass of Nutella? What is cream tarter? And how much 3/8 tsp, I guess its teaspoons, but is it 3 allmost 4 teaspoons? Sorry if it sounds stupid, I just want to get it is right as possible. Hello Jessica

I just love Nutella and chocolate and I must try your recepies for both your homemade nutella and the nutella cake. I just have some questions.

Is the homemade nutella with caramel, whith a distinct caramel taste, couse the thought of that, is not very appeeling to me.

How much is 112 ounce jar of nutella? Is it just 1 glass of Nutella?
What is cream tarter? And how much 3/8 tsp, I guess its teaspoons, but is it 3 allmost 4 teaspoons?

Sorry if it sounds stupid, I just want to get it is right as possible.

]]> By: Jessica "Su Good Eats" http://www.sugoodsweets.com/blog/2006/03/nutella-cake/#comment-24302 Jessica "Su Good Eats" Sun, 07 Oct 2007 19:25:57 +0000 http://www.sugoodsweets.com/blog/2006/03/nutella-cake/#comment-24302 SM, I'm sorry this recipe didn't work for you. I've had many flops myself, and it seems like a waste of time and ingredients. The cake is like a solid pudding (the toothpick should not come out dry). It sounds like your cake was almost done after 40 min. You could have baked it for another 10 min., but another 40 min. sounds too long. It's normal to get the hard upper crust. Since there's a lot of beaten egg whites, it's like a meringue and souffle. I flatten the top with my hands and flip the cake over. Sometimes it's necessary to trim the crust. About the hazelnuts - the meat should be golden brown, while the skins will turn black and bitter. This is normal. I rub the skins off afterwards. You might not like them as dark as I do. When I toast nuts, I always check them half way to make sure they're browning evenly. If you checked yours after 7 min. and were satisfied with the color, there's no reason why you couldn't stop toasting them. This recipe (and all others) isn't exact. It's about using your eyes, nose and tastebuds to determine when things are done. I will add more notes in the recipe so other people will know what to look for. Nigella is notorious for her vague instructions. SM, I’m sorry this recipe didn’t work for you. I’ve had many flops myself, and it seems like a waste of time and ingredients. The cake is like a solid pudding (the toothpick should not come out dry). It sounds like your cake was almost done after 40 min. You could have baked it for another 10 min., but another 40 min. sounds too long.

It’s normal to get the hard upper crust. Since there’s a lot of beaten egg whites, it’s like a meringue and souffle. I flatten the top with my hands and flip the cake over. Sometimes it’s necessary to trim the crust.

About the hazelnuts - the meat should be golden brown, while the skins will turn black and bitter. This is normal. I rub the skins off afterwards. You might not like them as dark as I do. When I toast nuts, I always check them half way to make sure they’re browning evenly. If you checked yours after 7 min. and were satisfied with the color, there’s no reason why you couldn’t stop toasting them.

This recipe (and all others) isn’t exact. It’s about using your eyes, nose and tastebuds to determine when things are done.

I will add more notes in the recipe so other people will know what to look for. Nigella is notorious for her vague instructions.

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