Like most everyone else, I can find very little not to like about the taste of Nutella spread! Until now, the most exciting way I have eaten it is on Belgian waffles, (with maple syrup on the side), a treat I have always found most satisfying and decadent!
A few weeks back Working Girl and I attended a food bloggers event here in Austin (our first such event), and much to our delight they gifted us with goodie bags! Always a classy move and so much fun!
One of the food treats was a Belgian chocolate hazelnut spread, this one made with Fair Trade cocoa, another quite classy move… (College Girl has worked tirelessly to educate me on the injustices of the worldwide chocolate industry, among others…) Because we make so many desserts at our house, I was a little thrilled to be able to use this particular product!
I settled on a pound cake, and it did not disappoint! There is a whole jar of chocolate hazelnut gooey-ness in there and the batter has an especially good pound cake flavor! Bottom line: It didn’t last long!
P.S. Of late I have really missed reading all of your blogs, sharing yummy recipes and otherwise cooking and chatting my way through each and every day! My recent trip to Florida ended up a little different than I thought – the changes my folks are going through are difficult ones. (What’s that saying, “GETTING old isn’t hard; BEING old is hard!) Although my blogging might be a little sporadic right now, please know that I appreciate each and every person who visits our blog! You all are truly a bright spot in my day!
1 ½ cups flour
4 eggs, at room temperature
2 teaspoons vanilla
¾ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 ¼ cups sugar
One 12.3-ounce jar CocoaHaze (or one 13-ounce jar Nutella)
Preheat oven to 325 degrees. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour.
In a glass measuring cup, lightly beat the eggs with the vanilla.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer beat the butter and sugar at medium high speed until fluffy, about 3 minutes.
With the mixer at medium low, gradually beat in the egg mixture until fully incorporated.
With the mixer at low speed, add the flour mixture in 3 batches, beating until just incorporated. Beat an additional 30 seconds.
Spread one third of batter in prepared pan. Cover with one half of chocolate hazelnut spread. Add another one third of the batter and a final layer of chocolate hazelnut spread. Top with the remaining one third of the batter and smooth.
Bake the cake for about 1 hour and 15 minutes, or until a toothpick comes out clean.
Cool cake in the pan for 15 minutes, and then turn out onto wire rack to cool completely.
Adapted from: FoodAndWine.com