Chocolate Hazelnut Swirl Cake
A quick and easy vanilla cake swirled with chocolate hazelnut spread.
Equipment
- 1 9 inch springform pan
Ingredients
- ¾ cup granulated sugar (150g)
- 2 large eggs, at room temperature
- ¾ cup whole milk ricotta cheese (170g)
- 8 tbsp. unsalted butter, melted and cooled
- 2 tsp. vanilla extract
- 1¼ cups all purpose flour (150g)
- 1½ tsp. baking powder
- ½ tsp. each baking powder and salt
- ½ cup chopped hazelnuts
- ⅓ cup Nutella or other chocolate hazelnut spread
Serve with:
- gelato or whipped cream
Instructions
- Preheat the oven to 350 degrees. Spray a nine inch springform pan with baking spray.
- In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer ( or your could mix this up by hand), beat together the sugar and eggs until they're foamy.
- Beat in the ricotta, butter, and vanilla. Beat until well combined. Then, add the flour mixture, stirring just until no streaks of flour appear. Stir in the hazelnuts.
- Pour the batter evenly into the pan. Plop 6 dollops of the chocolate hazelnut spread all over the top of the cake. Using a skewer, swirl in the chocolate hazelnut spread.
- Bake for 30 minutes, or until a toothpick comes out clean. Remove the sides of the pan and cool on a wire rack for 10 minutes. Then, using a spatula, carefully remove the bottom of the pan. Let cool completely on the rack.
- Serve the cake with whipped cream or gelato.
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