Choc and Nut Sundae Cake






6   Large eggs

125g (4.5 oz) Butter

1 tablespoon Honey

400g Nutella ( jar size)

100g (3.5 oz) ground hazelnuts (or almonds)

100g dark chocolate ( bar size - Green and Black’s)


Icing 1:


225g (8 oz) Icing sugar
55g (2 oz) Butter

2 tbsp Milk

1 tsp Chocolate extract ( or to taste )


Icing 2:


225g (8 oz) Icing sugar
55g (2 oz) Butter

2 tbsp Milk

85g (3oz ) Dark Chocolate




Chopped toasted hazelnuts





Nigella uses a 23cm springform tin but I used two 7 inch/18 cm sandwich cake tins, greased and lined. Slightly less cooking time

but worked out well for two smaller cakes.




Preheat oven 140c/120c Fan/300F/Gas Mark 2


Beat the butter and Nutella together, and then add the honey, egg yolks and ground hazelnuts or almonds until well combined.

Melt the chocolate gently in the microwave. In a separate bowl whisk the egg whites until stiff. Fold in the cooled, melted

chocolate into the main batter, then lighten the mixture by stirring in a third of the egg white. Gently folding the rest of the

egg white a third at a time.


Pour into the prepared tin and cook for 30/40 minutes or until the cake's beginning to come away at the sides, then let cool

on a rack.


Make first icing by mixing softened butter and icing sugar together with the chocolate extract.  Whisk in the milk until icing

 is light, spread over cake tops.


Make the second icing by mixing butter and icing sugar together and then add the milk. Melt chocolate and gradually stir

 into icing. Spoon into icing syringe and make swirls on top of cakes. Finally sprinkle with hazelnuts.