Nutella Recipes
Torta Savoia (Chocolate-Hazelnut Cake)
Yield: 1 (10 inch) cake
Ingredients
Sponge Cake (Pan di Spagna)
- 6 eggs, separated
- 3/4 cup granulated sugar, divided
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- Grated zest of 1 lemon
- 1 1/4 cups cake flour*
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 6 tablespoons dark rum
Filling
- 1 (13 ounce) jar Nutella
- 1 1/2 cups heavy whipping cream, divided
- 1 teaspoon vanilla extract
Glaze
- 1 cup heavy whipping cream
- 2 tablespoons unsalted butter, at room temperature
- 12 ounces semisweet chocolate, chopped
Instructions
Sponge Cake
- Heat the oven to 350 degrees F. Line the bottom of a 10 x 3 inch springform pan with wax paper or baking parchment.
- In a large bowl, with an electric mixer, whip the egg yolks with 1/2 cup of the sugar, the water, vanilla extract and lemon zest until light yellow and tripled in volume.
- Sift the flour, baking powder, and salt directly onto yolk-flour mixture and gently fold in.
- In a separate bowl, with clean beaters, whip the egg whites until soft peaks form. Whip in the remaining 1/4 cup sugar, a tablespoon at a time, until stiff peaks form. Fold the whites gently but with authority into the yolk-flour mixture until no white streaks remain.
- Spread the batter evenly in the prepared pan and bake for 35 to 40 minutes, or until the cake is golden brown and the top springs back when lightly touched.
- Set upside down on a cooling rack and cool completely before removing from the pan.
Syrup
- Combine the sugar and water in a small saucepan, bring to a boil, and boil until the sugar is dissolved and the mixture is reduced by one-quarter. Let cool, and stir in the rum.
Filling
- In a small bowl, whisk the Nutella with 1/2 cup of the cream to lighten the Nutella. In a mixing bowl, whip the remaining 1 cup cream with the vanilla extract until it begins to hold its shape. Add the Nutella mixture and continue to whip until stiff.
Assembly
- To Assemble the Cake: Line a 10 inch springform pan with plastic wrap. Cut the sponge cake into three 1/2-inch layers. Place 1 cake layer in the bottom of the pan, brush with one-third of the rum syrup, and spread evenly with half the filling. Repeat with another layer of cake, another one-third syrup, and the remaining filling. Finish with the final cake layer and the remaining syrup.
- Chill, covered, for 2 hours before unmolding.
- Meanwhile, make the Glaze.
Glaze
- Bring the cream and butter just to a boil and immediately remove from the heat. Add the chocolate and let sit for 5 minutes to allow the chocolate to melt, then whisk until smooth. This glaze solidifies significantly upon cooling;
if it becomes too stiff to work with, warm it over low heat, stirring carefully.
- Invert the cake onto a serving platter and remove the pan and plastic wrap. Pour or spread the glaze evenly over the top and sides of the cake.
- Allow the glaze to set before serving.
Notes
* If cake flour is unavailable, substitute 1 cup unbleached all-purpose flour and 1/2 cup cornstarch. Sift both the flour and cornstarch well before measuring.