Torta Soffice alla Nutella con Cuore Fondente (Italian Soft Nutella Cake with Molten Chocolate Hazelnut Center)

Italian Soft Nutella Cake with Molten Chocolate Hazelnut Center

Story of the Dish

Torta Soffice alla Nutella con Cuore Fondente is a modern Italian-style celebration cake built around the flavor combination that made gianduja famous: cocoa and hazelnut. Nutella itself was developed in Piedmont from the same historical relationship between chocolate and local hazelnuts that gave rise to gianduja. This cake takes that familiar flavor and turns it into a structured baked dessert with a tender vanilla crumb and a molten chocolate hazelnut center.

The technical challenge is simple to describe but easy to get wrong. The outer cake must bake completely enough to support slicing, while the center must remain soft and fluid. If the filling is too warm when assembled, it disappears into the batter. If the cake is baked too long, the center loses its molten quality. If the batter is overmixed, the crumb becomes tight rather than soft. The recipe therefore depends on controlling temperature at every stage.

A chilled or partially frozen Nutella center gives the batter enough time to set around it before the filling becomes fully fluid. Creaming the butter and sugar properly creates the aeration needed for a light crumb, while room temperature eggs and milk prevent the emulsion from breaking. The cake is baked at a moderate temperature so the outer structure develops gradually rather than browning too quickly before the center is ready.

Hazelnuts may be used as a finishing accent, but they should not overwhelm the cake. The dessert works best when the slice shows three clear elements: a pale, tender sponge, a dark flowing center, and a restrained roasted hazelnut note. Powdered sugar or a small spoon of lightly whipped cream is enough for service.

Although this is not a historic regional cake in the traditional sense, its flavor identity is undeniably linked to Piedmont through the culture of hazelnuts and chocolate. For that reason, the recipe should remain elegant and focused rather than overloaded with unrelated decorations, sauces, or additional chocolate components.

Recipe Information

Region: Piedmont-inspired modern Italian dessert

Difficulty: Intermediate

Servings: 10 to 12

Preparation Time: 30 minutes

Chilling Time for Filling: 1 hour

Baking Time: 40 to 45 minutes

Resting Time: 20 minutes

Total Time: About 2 hours 15 minutes

Ingredients

2 3/4 cups all-purpose flour

1 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs, room temperature

3/4 cup whole milk, room temperature

2 tsp baking powder

2 tsp pure vanilla extract

1/4 tsp fine sea salt

1 1/2 cups Nutella

1 tbsp unsalted butter, softened, for the filling

1/4 cup toasted hazelnuts, finely chopped, optional

2 tbsp powdered sugar, for finishing

1/4 cup toasted hazelnuts, chopped, for finishing, optional

Preparation

1. Measure the Nutella into a shallow bowl and mix with 1 tbsp softened butter. Refrigerate for at least 1 hour, or freeze for 20 to 30 minutes, until very firm but still scoopable. The colder filling delays melting during the first phase of baking.

2. Preheat the oven to 340°F. Butter a 9 inch springform pan and line the bottom with parchment paper. Lightly flour the sides, then tap out the excess. A properly prepared pan protects the soft crumb when the cake is unmolded.

3. In a medium bowl, whisk together flour, baking powder, and salt for at least 20 seconds so the leavening is distributed evenly. Set aside.

4. In the bowl of a stand mixer fitted with the paddle, cream the softened butter and sugar on medium speed for 5 to 6 minutes. Stop twice to scrape the bowl. The mixture should become noticeably lighter in color and increase in volume. This aeration is the foundation of the final crumb.

5. Add the eggs one at a time, beating about 30 seconds after each addition. Scrape the bowl between additions. If the mixture begins to look curdled, add 1 tbsp of the measured flour mixture to help stabilize the emulsion. Add vanilla.

6. Add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with flour. Mix on low speed only until each addition is incorporated. Finish with a spatula so no dry pockets remain. Do not beat the batter after the flour is hydrated.

7. Spread slightly more than half of the batter into the prepared pan and level it gently. Spoon the chilled Nutella into the center in a thick even layer, leaving at least a 1 inch border around the edge. Sprinkle with the optional toasted hazelnuts.

8. Cover carefully with the remaining batter. Start by spooning batter around the perimeter, then over the center so the filling stays suspended rather than being pushed toward the bottom. Smooth the surface lightly without pressing down.

9. Bake on the center rack for 40 to 45 minutes. The outer 2 inches of the cake should feel set and a tester inserted near the edge should come out clean or with a few moist crumbs. Do not test directly through the center because the filling is supposed to remain fluid.

10. Cool the cake in the pan for 20 minutes. Run a thin knife around the edge and release the springform ring. Serve while slightly warm for the most fluid center, or allow to cool further for a thicker, creamier core.

11. Dust lightly with powdered sugar just before service. If using additional hazelnuts, add only a small amount so the surface remains clean. Slice with a warm dry knife, wiping between cuts.

Professional Technique

The creaming stage determines whether the cake feels light or heavy. Butter should be soft enough to accept air but not greasy or melted. Around 65 to 68°F is ideal. Butter that is too cold cannot trap enough air; butter that is too warm collapses the air cells and produces a denser cake.

The Nutella center works because of temperature contrast. A firm filling remains concentrated in the middle while the surrounding batter begins to set. If the filling is at room temperature, it can streak through the crumb or sink. Chilling is therefore a structural technique, not merely a convenience.

Moderate oven temperature is essential. At very high heat, the outside colors and sets too quickly while the middle batter remains undercooked. At too low a temperature, the filling has more time to migrate through the batter. Around 340°F creates the balance needed for a tender crumb and molten center.

Once flour is added, gluten development must be limited. Use low speed and stop mixing as soon as the batter becomes uniform. Excess mixing produces elasticity, which is useful in bread but undesirable in a soft butter cake.

Doneness should be assessed near the edge rather than at the center. The molten filling makes a central skewer test misleading. Look for a set perimeter, a lightly springy surface, and a faint movement in the very center when the pan is nudged.

For cleaner slices, the cake should rest long enough for the outer crumb to stabilize before cutting, but not so long that the center becomes completely firm. Around 20 to 30 minutes after baking is the best compromise for service. A warmed knife helps pass through the soft filling without dragging Nutella across the pale crumb, which keeps the presentation clean and makes the molten center more visible.

If the cake is prepared for restaurant service, the filling can be portioned in advance. Spoon the Nutella mixture into small parchment-lined molds or onto a tray in measured portions and chill until firm. This gives every slice a more consistent amount of filling and makes assembly faster. The batter should still be mixed as close to baking time as possible so the aeration created during creaming is not lost while it waits.

Hazelnut flavor should support, not dominate, the Nutella center. Toast nuts around 325°F until fragrant, cool completely, and chop only after cooling. Warm nuts release oil and can become pasty when chopped. A small amount of properly toasted hazelnut contributes more aroma than a large quantity of raw or pale nuts.

For plating, avoid heavy chocolate sauces, caramel, or large scoops of ice cream that can overwhelm the balance. A small spoon of unsweetened whipped cream, a few toasted hazelnuts, or a light dusting of powdered sugar is enough. The visual focus should remain the contrast between the light sponge and the molten chocolate hazelnut core.

Chef Tips

Use room temperature eggs and milk to protect the butter emulsion.

Chill the Nutella until firm before assembly.

Leave a full 1 inch batter border around the filling to prevent leakage at the sides.

Weigh flour if possible; overmeasured flour is one of the most common causes of dry cake.

Serve the cake slightly warm if you want the most dramatic flowing center.

Toast hazelnuts before using them so their aroma is strong enough to register in a small quantity.

Mistakes to Avoid

Do not use melted butter in the cake batter.

Do not overmix after adding flour.

Do not spread Nutella all the way to the edge of the pan.

Do not test doneness by inserting a skewer through the molten center.

Do not bake until the center is completely firm unless you intentionally want a fully set filling.

Do not refrigerate the whole cake before serving unless necessary; refrigeration firms both the crumb and the filling.

Wine Pairing

Brachetto d’Acqui DOCG — lightly sparkling red fruit and moderate sweetness complement hazelnut chocolate without overwhelming the soft cake.

Moscato d’Asti DOCG — floral aromatics and gentle sweetness provide a classic Piedmontese contrast to cocoa and toasted hazelnut.

Recioto della Valpolicella DOCG — richer and darker, with dried cherry and cocoa notes that work well for an intense dessert pairing.

Vin Santo del Chianti DOC — nutty oxidative notes echo toasted hazelnuts and balance the sweetness of the filling.

Passito di Pantelleria DOC — dried apricot, orange peel, and honey bring aromatic contrast to the chocolate hazelnut center.

Nutrition per Serving

Calories: approximately 510

Protein: 7 g

Carbohydrates: 55 g

Fat: 30 g

Saturated Fat: 15 g

Fiber: 2 g

Sugars: 34 g

Sodium: approximately 190 mg

Cholesterol: approximately 115 mg

Storage and Reheating

Store the cooled cake covered at cool room temperature for up to 1 day. For longer storage, refrigerate for up to 3 days. Bring slices back toward room temperature before serving so the butter crumb softens.

To recreate a molten center, warm individual slices in a 275°F oven for 6 to 8 minutes. A microwave can overheat the filling while toughening the crumb, so use low power only if necessary and heat in short intervals.

The baked cake can be frozen for up to 1 month, tightly wrapped. Thaw overnight in the refrigerator, then bring to room temperature and warm gently before service.

Chef Gianluca