“You are the Nutella to my spoon” ~ Unknown
What a beautiful pick up line… If only The Husband used that one on me…
A few weeks ago my coworker joined pinterest and so graciously pinned my Nutella Gelato recipe. Lo and behold, a few minutes later it had been re-pinned a number of times (by people we don’t even know!). I felt like a mega celebrity and this got me thinking…I should probably create a 365scoops pinterest, after all, it’s a great way for people to learn more about my creations and of course, order ice cream. In creating this page, I found myself getting lost in hundreds of dessert recipes, and the next thing I knew, it was an hour later. Who has time for this? It’s becoming “Pinsanity!” (I didn’t create this name, my coworker did, so creative, right?)
Anyhow, I found this great recipe for Nutella Mug Cake which I realized would be far superior with Nutella Gelato a-la-mode. So, on Saturday night, with an apartment full of friends, I set out to make this creation. Suffice it to say it was totally insane. These cakes cooked beautifully in the microwave (warning, do not try cooking two at once, they must be cooked individually) and then topped with freshly churned Nutella Gelato, a dollop of Nutella and fresh hazelnuts…what else can I say? Insanity.
Nutella Mug Cake A-La-Mode
Gelato adapted from Giada De Laurentiis and Ciao Bella
1 1/2 cups half-and-half
1 1/2 cups heavy cream
1/2 cup sugar
2 egg yolks
1/2 tsp vanilla
3/4 cup Nutella, plus additional for topping
Toasted and chopped hazelnuts, for topping
Heat the milk and cream in a heavy duty saucepan. Once bubbles start to form around the edges, whisk in the Nutella so that it fully incorporated into the liquid. Turn off the heat and set aside.
While the milk and cream mixture is heating, whisk together the 4 egg yolks with the 1/2 cup sugar in a large, heat-proof mixing bowl. Add sugar slowly until the egg yolks get thick and pale yellow. Once the sugar and egg yolks are fully blended, slowly pour in the hot milk mixture to temper the eggs. Once the milk and egg mixture is fully combined, pour it back into the saucepan and heat until the mixture reaches 170 degrees F (which is when the egg yolks are fully cooked). Add the vanilla and let the mixture cool completely before refrigerating for at least 2 hours or overnight.
Once fully chilled, pour into the bowl of an ice cream maker and churn for approximately 20 minutes or according to the manufacturer’s instructions. Once the ice cream begins churning, make the cakes.
Cake adapted only slightly from The Family Kitchen
4 tbs self rising flour (I used regular flour, is there a difference?)
4 tbs sugar
3 tbs cocoa powder
3 tbs Nutella
3 tbs 1% milk
3 tbs Canola oil
Combine all ingredients in a mixing bowl. If you wish to double or triple the recipe (these are rich!) go ahead, it can be doubled and just baked separately. Whisk well with a fork until smooth. Pour into a large mug and microwave on high for 1 1/2 minutes. The time depends on the wattage so it can take up to 3 minutes to cook.
Remove the cakes from the microwave and let cool for a minute before serving. Put two heaping scoops of ice cream on top (warning it melts extremely fast), along with a dollop of Nutella and crushed hazelnuts. Or, you can serve the mug cake on a saucer with 2 scoops of ice cream, Nutella and hazelnuts on the side. Either way, it’s totally sinful and outstanding!
The Verdict: Insanely rich and delicious! This cake should definitely be shared between two people (and that means a lot coming from a sweet-o-holic!). Topped with dollop of gelato, nutella and toasted hazelnuts, I’m telling you, yum yum yum! This is the perfect dessert for National Chocolate Week, dig in!