Hazelnut & Nutella CAKE CAKE CAKE

I have sat down to write this post about 3 times backspacing and deleting each sentence once I have realised what it was exactly what I wanted to express. And I found what I really like to say that -you need to make this recipe because it is one of my favorite alternatives that I recommend to the apple pie. Yes, the hazelnut and Nutella cake. It's all flavor. 

The recipe that I'm sharing is from Cristina Oria. I met her like I've met so many other blogging friends, online.  She is very talented as she whip up with anything you like that 's why I check constantly her blog, Love is in the food. The idea of sharing the recipe is been on my blog back-burning for a few days..and now I feel like today it's the appropriate day to feature it on my blog. 

I know, I'm sure you will love the recipe as much as I do! Hazelnut & Nutella cake is sinfully delicious and worth of your time. Make it for a celebration or just because-  I promise you, readers that you don't be disappointed. 

Basically, the ingredients in the recipe will give you aprox the tall you see in the pictures.
I can't wait to bake it!

Ingredients

465 gr of hazelnuts (natural)
480 gr butter
180 g sugar (you can use glass or normal)
180 g brown sugar
Zest of 1 lemon
4 eggs
200 g white flour
2 1/2 teaspoons baking powder

Fill and cover:
300 g 400 g Nutella
100 g black chocolate quality
100g toasted hazelnuts (chopped)

Cookware: 
Savarin called round nonstrick that has a hole in the middle
Apple corer
Disposable sleeve

Instructions: 

Preheat oven at 180 degrees (up and down). Put butter the mold and flour shaking the pan so all parties then meet shake off the excess of flour. 

Chop the hazelnuts (very thin as in couscous). Use a machine robot or you can do it by hand, but it will take more time. 

Beat butter (not too cold, it must be at room temperature, if to cold put it in the microwave, the texture you need is "ointment") and sugar using a wooden spoon or a mixer until fluffy mix. Add eggs one at a time. beating well after each addition and adding a tablespoon of flour with the last egg to prevent curdling. 

Grate the lemon, in a separate bowl sift and sit the remaining flour baking powder, lemon zest and ground hazelnuts. An added after the mixing of the mass and incorporates all good. Pour into pan and spread it evenly. 

Bake for 45-50 minutes up and down until the cake is spongy to the touch and introduce a skewer in the center that comes out clean. Let cool in pan 15 minutes then place on a serving platter. 

When it has cooled completely use an apple corer to about 12 vertical holes in the top of the cake. 

Don't touch the base and save the pieces of the cake that you have brought. You will need them.

Enter the nutella in a pastry bag and fills the holes of the cake. Put the pieces of the cake that you saved and put them back of the Nutella. 

When it has cooled completely use an apple corer to about 12 vertical holes in the top of the cake. 

Don't touch the base and save the pieces of the cake that you have brought. You will need them.

Enter the nutella in a pastry bag and fills the holes of the cake. Put the pieces of the cake that you saved and put them back of the Nutella. 

Melt the chocolate in a bowl placed in a pan of boiling water (al baño María). Remove carefully and remove from heat. Put over the cake crown so it will run down the sides. Sprinkle chopped hazelnuts immediately above the pie to adhere chocolate. Let the chocolate harden before serving.