Receta Nutella Mud Cake with Fudge Frosting
This Nutella Mud Cake is incredibly sinful but heavenly yummy! This recipe was adapted from The Australian Women's Weekly cookbook but I've changed the chocolate to Nutella. This cake is very easy to make without the need of an electric mixer. Just simply melt the Nutella spread, butter and sugar together, then add in the flour and egg. One thing you should not miss out is the liqueur, rum. This cake is full of aromatic rum flavour, dense, moist, rich and fudgy. If you're a Nutella fan you must try this!
Nutella Mud Cake
- 350g Nutella spread
- 225g Butter
- 165g Brown sugar (I used 100g)
- 180g Water
- 110g Plain flour
- 35g Self raising flour
- 50g Ground hazelnuts
- 2 Eggs ( whole egg -70g each)
- 80g Rum
- Fudge frosting
- 45g Butter
- 1 tbsp Water
- 75g Brown sugar
- 160g Icing sugar (I used 50g)
- 2 tbsp Cocoa powder
- 2 tbsp Rum
Ingredients:
Preheat oven to 150C. Grease deep 20cm round cake pan; line base with baking paper.
Stir Nutella spread, butter, sugar and the water in medium saucepan over low heat until smooth. Cool 15 minutes. Stir in sifted flours, ground hazelnut, eggs and rum.
Pour mixture into pan; bake for about 1 hour 30 minutes. Stand cake in pan 5 minutes, turn, top-side up, onto a wire rack to cool.
Meanwhile, make fudge frosting. Spread cake with frosting and chill it for 2 hours before consuming.
Fudge frosting:
Stir butter, the water and brown sugar in small saucepan over low heat until sugar dissolves. Remove from heat, stir in rum.
Sift icing sugar and cocoa powder into small bowl; gradually stir in hot butter mixture until smooth. Cover; refrigerator about 10 minutes or until frosting thickens. Beat frosting with a rubber spatula until spreadable.
Nutella泥蛋糕
350克 Nutella酱
225克 牛油
165克 赤糖 （我用100克）
180毫升 水
110克 面粉
35克 自发面粉
50克 榛子粉
2个 全蛋 （约70克一个）
80克 朗姆酒
45克 牛油
1汤匙 水
75克 赤糖
160克 糖粉 （我用50克）
2汤匙 可可粉
2汤匙 朗姆酒
预热烤箱至150度。一个20cm(8寸)圆烤盘抹油，底部铺纸。
将Nutella酱，牛油，糖和水放入一个锅里，小火加热，不停搅拌至光滑。待凉15分钟。然后筛入粉类，榛子粉，鸡蛋和朗姆酒，搅匀。
将面糊倒入准备好的烤盘里，烤约1小时30分钟。让蛋糕连模待凉5分钟，才取出蛋糕放在凉加待凉。
将糖粉及可可粉筛入在一个碗中混匀均匀，把加热的巧克力朗姆酒慢慢的倒入粉类。搅拌至顺滑。放进冰箱冷藏约10分钟或至巧克力酱变浓稠。用橡胶刮刀搅拌至顺滑，倒在蛋糕体上即可。将蛋糕冷藏2小时即可享用。
**超容易做！浓郁Nutella巧克力泥蛋糕 ～很湿润,带有浓浓的朗姆酒的香醇;香溢满口，让人吃了回味无穷。