Nutella Cake and English Custard

Ingredients

• 300 g Nutella (Chocolate and hazelnut spread, at room temperature)
• 4 units Eggs (Fresh, preferably at room temperature)
• 150 g All‑purpose flour (Sift before use)
• 5 g Baking powder (About 1 teaspoon)
• 500 ml Whole milk (Bring to a boil then let infuse)
• 1 unit Vanilla bean (Scrape the seeds and let infuse in the milk)
• 4 units Egg yolks (Separate from whites, at room temperature)
• 80 g Granulated sugar (For the custard)
• 30 g Nutella (for decoration) (Optional, drizzle over the cake before serving)

Instructions

1. Prepare the cake batter

   In a large bowl, place 300 g of Nutella, add the 4 eggs, the sifted flour (150 g) and the baking powder (5 g). Mix with a whisk until you obtain a smooth batter without lumps.

   Time: PT5M

2. Pour the batter into the pan

   Lightly butter the loaf pan or line it with parchment paper, then pour the batter in, smoothing the top with a spatula.

   Time: PT2M

3. Bake the cake

   Place the pan in a pre‑heated oven at 180 °C and bake for 40 minutes. Check doneness by inserting a knife blade into the centre: it should come out clean.

   Time: PT40M

   Temperature: 180°C

4. Infuse the milk with vanilla

   Split the vanilla bean in half, scrape the seeds and place them in a saucepan with 500 ml of whole milk. Bring gently to a boil, cover and let infuse for 1 hour.

   Time: PT1H

5. Mix egg yolks and sugar

   In another bowl, whisk the 4 egg yolks with 80 g of granulated sugar until the mixture lightens slightly.

   Time: PT3M

6. Temper the egg‑sugar mixture with the hot milk

   Remove the vanilla bean from the infused milk, then gradually pour the hot milk onto the yolk‑sugar mixture while whisking continuously.

   Time: PT5M

7. Cook the custard

   Return everything to the saucepan and heat over low heat, stirring constantly until reaching 78‑80 °C (or until the custard coats the spoon).

   Time: PT10M

   Temperature: 80°C

8. Strain and cool the custard

   Pass the custard through a fine sieve into a clean bowl, then let cool to room temperature before refrigerating.

   Time: PT5M

9. Unmold the cake

   Once the cake has cooled slightly (about 10 minutes), unmold onto a rack and let cool completely.

   Time: PT10M

10. Plating and serving

    Slice the cake, drizzle each piece with a spoonful of custard and, if desired, a drizzle of Nutella (30 g).

    Time: PT5M

Nutrition Facts

Calories

373

Protein

6 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g