Torta Soffice alla Nutella con Cuore Fondente

Torta Soffice alla Nutella con Cuore Fondente

Story of the Dish

Few chocolate spreads have achieved the worldwide fame of Nutella. Created in Piedmont, Italy, in the 1960s, it evolved from the traditional Gianduja cream—a blend of cocoa and the prized hazelnuts of the Langhe hills. Since then, Nutella has become one of Italy's most recognizable culinary icons, inspiring countless desserts in pastry shops and home kitchens alike.

This cake elevates Nutella from a simple spread into an elegant dessert. A light vanilla sponge surrounds a rich molten Nutella center that remains irresistibly creamy after baking. The contrast between the soft cake and the warm, flowing chocolate-hazelnut filling makes every slice dramatic and indulgent.

Perfect served slightly warm with vanilla gelato or lightly whipped cream, this dessert is guaranteed to impress both children and adults.

Ingredients

Serves: 10–12

For the Cake

• 2¾ cups (345 g) all-purpose flour

• 1 cup (225 g) unsalted butter, softened

• 1 cup (200 g) granulated sugar

• 4 large eggs

• ¾ cup (180 ml) whole milk

• 2 tsp baking powder

• 2 tsp vanilla extract

• Pinch of fine sea salt

For the Nutella Center

• 1½ cups (450 g) Nutella

• 1 tbsp unsalted butter

• ¼ cup (30 g) chopped toasted hazelnuts (optional)

For Finishing

• Powdered sugar

• Chopped toasted hazelnuts

• Fresh strawberries (optional)

Preparation

Place the Nutella in the refrigerator for at least 1 hour, or in the freezer for 20–30 minutes, so it becomes firm enough to create the molten center during baking.

Preheat the oven to 340°F (170°C).

Grease and line a 9-inch (23 cm) springform pan with parchment paper.

In a large bowl, beat the butter and sugar for 5–6 minutes, until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Combine the flour, baking powder, and salt.

Gradually add the dry ingredients, alternating with the milk, mixing only until smooth.

Spread about half of the batter into the prepared pan.

Using two spoons, distribute large dollops of the chilled Nutella over the batter, leaving about 1 inch (2.5 cm) from the edge. Sprinkle the chopped toasted hazelnuts over the Nutella if using.

Cover carefully with the remaining batter, smoothing the surface with an offset spatula.

Bake for 40–45 minutes, or until the cake is golden and a toothpick inserted near the edge comes out clean. Avoid testing the center, as it should remain soft and molten.

Allow the cake to rest for 20 minutes before removing it from the pan.

Serve slightly warm to enjoy the flowing Nutella center.

Wine Pairing

This rich chocolate dessert pairs beautifully with:

• Recioto della Valpolicella

• Passito di Pantelleria

• Brachetto d'Acqui

• Espresso or cappuccino

• Vanilla gelato for an unforgettable dessert

Chef Tips

• Chill the Nutella well before assembling the cake. This helps maintain a perfectly molten center after baking.

• Use room-temperature butter, eggs, and milk for a smooth, even batter.

• Do not overbake. The cake will continue cooking slightly as it rests.

• Toasted hazelnuts add both texture and a deeper flavor that complements the Nutella beautifully.

• For an elegant restaurant-style presentation, dust with powdered sugar, add toasted hazelnuts, and serve with a scoop of premium vanilla gelato.

— Chef Gianluca

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