Nutellotta: the recipe for a cake filled with Nutella and mascarpone

ingredients

For the sponge cake

Flour 00

180 gr

Dark chocolate

200 gr

Caster sugar

150 gr

Fresh cream

120 gr

Egg

Potato starch

20 gr

Butter

20 gr

Baking powder

16 gr

For the cream

Nutella

300 gr

Mascarpone

250 gr

For decoration

Chocolate cream

q.b.

Chocolate flakes

q.b.

The nutellotta is a super delicious cake made with a layered chocolate sponge cake filled with a voluptuous nutella and mascarpone cream. There are several versions, such as Anna Moroni’s with nutella and whipped cream, but today we offer you the original one invented by the Neapolitan pastry shop Bellavia. A sumptuous and refined dessert, perfect for important occasions , but also buffets and birthday parties.

The chocolate sponge cake, with a soft and moist consistency, is alternated with layers of cream prepared by working the famous hazelnut spread and cheese with electric whisks, until a smooth, velvety, lump-free filling is obtained. The cream used for the filling is also distributed all around, so that the cake can accommodate many flakes of dark chocolate , for a very scenographic result.

If you prefer, you can make an alcoholic or non-alcoholic syrup to moisten the sponge cake discs. You can make one layer instead of two, and then decorate the dessert with chocolate flakes, curls or chips. You can replace dark chocolate with milk or white chocolate for an irresistible color contrast.

Find out how to make nutellotta by following the procedure and advice step by step. If you liked this recipe, don’t miss the classic chocolate cake and nutella cream cake .

How to prepare nutellotta

Step 1

Melt the coarsely chopped chocolate in a bain-marie1.

Step 2

Add the butter2.

Step 3

Finally, slowly pour in the fresh cream3.

Step 4

Mix to obtain a velvety cream and leave to cool4.

Step 5

Whip the eggs with the sugar using electric whisks5.

Step 6

Combine the chocolate cream6.

Step 7

Mix again and then add the flour and starch, sifted together with the baking powder7.

Step 8

Mix again with electric whisk8.

Step 9

Pour the batter into a greased and floured 22cm diameter pan9.

Step 10

Bake the cake at 180°C for about 30 minutes10.

Step 11

Remove the cake from the oven and let it cool on a cake rack11.

Step 12

Divide the cake into 3 equal disks12.

Step 13

Prepare the cream: mix the Nutella and mascarpone with the whisk13.

Step 14

You will have to obtain a smooth and velvety cream, without lumps14.

Step 15

Compose the cake: place the base of the sponge cake on a serving plate and inside a circle that can be opened. Form the first layer of cream using a sac à poche15.