3 meilleures recettes avec du nutella ?

Ingredients

• 200 g Nutella (store‑bought hazelnut spread, softened)
• 100 g Pralines (chopped; can use caramelized hazelnut praline pieces)
• 4 pieces Egg Yolks (large, at room temperature)
• 4 pieces Egg Whites (large, at room temperature)
• 100 g Granulated Sugar (divided: 50 g for yolk mixture, 50 g for egg whites)
• 60 ml Milk (whole or 2 % milk)
• 30 ml Vegetable Oil (neutral oil, such as canola or sunflower)
• 120 g All-Purpose Flour (sifted)
• 5 g Baking Powder (approximately 1 teaspoon)
• 20 g Powdered Sugar (for dusting the rolled cake)
• 5 g Unsalted Butter (for greasing the baking sheet)

Instructions

1. Warm Nutella and add pralines

   Place the Nutella in a microwave‑safe bowl and heat on high for 20‑30 seconds, just until it becomes fluid. Stir in the chopped pralines until evenly distributed.

   Time: PT3M

2. Prepare yolk batter

   In a medium mixing bowl, whisk together the egg yolks, 50 g sugar, milk, oil, sifted flour, and baking powder until the mixture is smooth and homogenous.

   Time: PT5M

3. Whip egg whites

   In a clean large bowl, beat the egg whites on medium speed. When they become frothy, gradually add the remaining 50 g sugar and continue beating until stiff, glossy peaks form.

   Time: PT5M

4. Fold whites into yolk batter

   Using a spatula, gently fold one third of the whipped whites into the yolk batter to lighten it, then fold in the remaining whites in two additions, preserving as much air as possible.

   Time: PT2M

5. Bake the sponge

   Line the baking sheet with parchment paper, lightly butter it, then spread the batter evenly (about 5 mm thick). Bake in a pre‑heated oven at 180°C for 11 minutes, or until the surface is lightly golden and a toothpick inserted in the centre comes out clean.

   Time: PT11M

   Temperature: 180°C

6. Cool, trim and spread filling

   Remove the sheet from the oven, let the sponge cool on a rack for 2‑3 minutes (still warm). Carefully lift it off the parchment, trim the uneven edges, then spread the warm Nutella‑pralin mixture evenly over the entire surface.

   Time: PT5M

7. Roll and finish

   Using the parchment as a guide, gently roll the cake from one short side to the other, forming a tight log. Dust the roll with powdered sugar, slice with a sharp knife, and serve.

   Time: PT3M

Nutrition Facts

Calories

190

Protein

3 g

Carbohydrates

22 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Nutella: Chocolate hazelnut spread, Homemade hazelnut chocolate
• Instead of Pralines: Chopped toasted hazelnuts, Caramelized nuts
• Instead of Granulated Sugar: Caster sugar, Superfine sugar
• Instead of Milk: Almond milk, Oat milk
• Instead of Vegetable Oil: Melted butter, Margarine
• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Unsalted Butter: Cooking spray, Margarine

Equipment Needed

• Microwave‑Safe Bowl
• Mixing Bowl (large)
• Mixing Bowl (medium)
• Electric Hand Mixer
• Spatula
• Baking Sheet
• Parchment Paper
• Oven
• Cooling Rack (optional)
• Sharp Knife
• Sifter (optional)

Critical Steps — Do Not Skip

• Whipping egg whites to stiff peaks
• Folding whites into batter without deflating
• Baking the sponge for exactly 11 minutes at 180°C
• Spreading Nutella‑pralin while the sponge is still warm
• Rolling the cake tightly before it cools completely

Chef Tips from the Video

• Line the baking sheet with parchment and lightly butter it; this prevents the delicate sponge from sticking.
• Sift the flour together with the baking powder for an even rise.
• Use a silicone spatula for folding to preserve air in the batter.
• Dust the rolled cake with powdered sugar just before serving for a polished look.

Troubleshooting

Storage

Refrigerator: Store the rolled cake in an airtight container for up to 3 days.

Freezer: Not recommended; the Nutella filling can become grainy when frozen.

Room temperature: Can sit at room temperature for up to 1 day, covered.

Make-Ahead Tips

• Bake the sponge a few hours ahead; keep it covered with a clean kitchen towel.
• Prepare the Nutella‑pralin spread in advance and store it in a sealed jar at room temperature.
• Roll the cake the night before and keep it refrigerated; bring to room temperature before serving.

Frequently Asked Questions