How many of you here have tried Nutella? Nutella, the irresistible hazelnut chocolate spread, the upmost heavenly delicious taste...
Nutella started out in Italy. An Italian hazelnut farmer came out with the idea of a creamy hazelnut spread. Adding chocolate in it, Nutella became the popular breakfast, snack or dessert we have today. Salute to the Italians! What a great invention. The milky, creamy, chocolatey, hazelnutty blend of flavors. The first time I had Nutella was at a crepe shop in Los Angeles. Nutty spread over a warm soft crepe. Then it was in Paris that I realized, the Nutella in the USA is different from the rest of the world... Nutella Ferrero outside of USA is contained a glass container, less sweet, more creamy and hazelnutty than those manufactured and sold in the USA, Canada and Mexico.
What a pity. Honestly, the next thing I'm smuggling from Europe would be jars and jars of NUTELLA!
I got this recipe from the seasonal magazine of our local MN grocery store: Lund's.
Nutella Swirl Pound Cake
Large eggs x 4
Vanilla Extract x 2 tsp
All-purposed flour x 1 1/2 cup
Baking Powder x 3/4 tsp
Salt x 3/4 tsp
Unsalted Butter, softened x 1 cup
Sugar x 1 3/4 cups
Nutella x 1/2 13-oz jar
Preheat the oven to 325 deg F. Grease a 9"x5" loaf pan and dust with flour. Soften the nutella by setting the jar in a hot water bath.
Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder and salt in a mixing bowl. Combine the butter and sugar, cream till fluffy. Pour the egg mixture into sugar mixture bowl. Add the flour mixture, 1/2 cup at a time and mix. Scrape 1/3 of the batter into the pan and smooth. Top with the nutella spread. Spread another layer of the batter, then nutella, then batter. Run a knife through the batter to create marbling.
Bake the cake till it's golden (around 1 hour) and let cool.
Try for yourself, and you'll fall in love with the heavenly Nutella.