I have been busier than usual lately. You may have noticed that a few of the recipes promised on my meal plan are slow to make their way to this site over the past few weeks. And now, this week...I don't even have a meal plan! Soooo out of character for me. Here's my explanation (excuses, excuses): On top of moving into the new house AND attempting to study for a test so that I can transfer my teaching license to the state of Ohio, I have recently taken on a couple of part-time jobs. Beyond that, I was away from home all weekend. As a result, I failed to create a meal plan for this week. I know, with all of this "stuff" going on, a meal plan would serve me well. I should follow my own advice and "recycle" a previous meal plan. (That would work...if I had time to go to the grocery store for ingredients!) However, I am having trouble keeping up with posting the meals that I make lately. So this week I'm taking time off to catch up. For those of you anticipating the meal plan, I apologize. It will be back next week! I promise. In the meantime, I offer you this fabulous dessert as a consolation prize: "The Nutella Torte"!
Even though our usual Valentine's feast turned into a low-key affair as we dined on pizza in the kitchen, I presented this decadent cake, made easy with a devil's food cake mix, Nutella, and whipped topping for dessert. It looks impressive, but really takes very little effort to create. I choose this particular dessert from The Pampered Chef Fall/Winter 2010 catalogue, not only for the ease and speed in preparation but because my kids are crazy about Nutella! My oldest even asked for the BIG jar on her Christmas list. Apparently Nutella was right up there with Barbie this year.
Here's the step-by-step:
Just combine a small box of devil's food cake mix (or 1-2/3 cups from a regular-sized cake mix), Nutella (or other hazelnut spread), some grated hazelnuts, sour cream, and an egg in a mixing bowl.
Mix well. You'll end up with a thick batter.
Grease and flour a torte pan (I just used a round cake pan) and line the bottom an 8 inch circle of parchment paper. Spread the batter evenly over the bottom.
Bake for 12-14 minutes in a 350 degree oven and then remove and let stand on a cooling rack for 2 minutes.
Invert the cake onto the cooling rack and let stand for 10 minutes before transferring to a cake plate or pedestal. Peel away the parchment too!
While the cake cools, mix together the incredibly simple, yet fabulous topping of Nutella and 1-1/2 cups of whipped topping.
Spread the topping over the cake.
Now for the hazelnut garnish....
The recipe suggested using a rotary grater to finely grate the hazelnuts. I just happen to have a rotary grater. I love this gadget for grating fresh Parmesan over pasta and salads, and NOW I have another reason to adore this clever little tool!
It worked beautifully!
Here, I took pause for a drool-worthy moment. Just look at the topping dripping over the side of the cake! Mmmmm.
I finished off the cake by piping the remainder of the whipped topping onto the top.
Slice it up and serve.
Here's the moment of truth: The First Bite.(Please pardon our moving boxes in the background.)
And the verdict from my "tiny Valentines"....
Yep. It was a WINNER!
Don't wait until Valentine's Day to make this!
Here's the recipe:
Decadent Chocolate Hazelnut Torte from The Pampered Chef
Nonstick cooking spray with flour
3/4 cup whole hazelnuts
1 small pkg (9 oz) Devil's food cake mix (make sure you use a small mix or measure out 1-2/3 cups of the cake mix)
1 jar (13 oz) Nutella
1/2 cup sour cream
1 container (8 oz) frozen whipped topping, thawed, divided
1. Preheat oven to 350 degrees. Spray a torte pan with nonstick cooking spray and sprinkle with flour. Place an 8-in. circle of parchment paper over center of pan. Grate 1/2 cup of the hazelnuts into a large mixing bowl. Add cake mix, 1/3 cup of the Nutella, sour cream and egg; mix well. Pour batter into pan; spread evenly. Bake 12-14 minutes or until wooden pick inserted in center comes out clean
2. Remove from oven and let stand 2 minutes. Invert cake onto cake pedestal and cool for 10 minutes
3. Meanwhile, for filling, combine remaining Nutella and 1 1/2 cups of the whipped topping in a bowl and mix until smooth. Spread filling evenly into well of cake.
4. Pipe 1-1/2 cups of whipped cream over torte and grate remaining 1/4 cup of hazelnuts over cake.
Yield: 16 servings