Happy World Nutella Day with an EASY CHOCOLATE NUTELLA BOMBS!
Hello Nutelle addicts!
Today is our day. Happy World Nutella Day!
Question of the day!
Is your sweet soul ready for the most amazing recipe? Full of the Nutella, chocolate…and more.
But who cares for more. All we care is the Nutella + Chocolate!
Don’t you agree?
Let me describe this recipe.
DESCRIPTION
But wait a second! How do I describe this number 1 Nutella cake recipe to you and stay normal?
Let me try.
This is the best recipe for all Nutella and chocolate lovers. It is made of super easy hazelnut cake base. Then you cover that with another perfection called luscious Nutella chocolate filling. And it is not done yet. The final touch is the chocolate glaze. Shiny, glorious and made for your mouth.
What can I say! Three layers of the best that life can offer. Easy to make and JOY to your chocolate, brown heart.
BTW, this is the love recipe for all of you who celebrate the February 14th. Yes, this is the Valentine’s Day treat!
The ingredients are simple and you can make this cake 7 days in advance. Keep it in the freezer until you are ready to enjoy the best recipe…Nutella love with your real lover!
So, are you ready to make it happen baking nation?
Are you ready to make Nutella bombs?
Of course you are. Sorry for asking. Let’s start with our first step which is always shopping or I like to define under the title called…
SHOPPING LIST
- flour (all purpose, unbleached)
- eggs
- sugar
- hazelnuts
- cocoa
- cornstarch
- NUTELLA
- CHOCOLATE (semi-sweet)
- heavy cream
- gelatin (I used organic)
- baking powder
Equipment Needed
-baking sheet (16 by 12 inches)
-glass measuring cup (4 cups size)
-sauce pan
-KitchenAid mixer (or the mixer you are using. Can be hand mixer too)
-mixing bowl (for the cake and the filling)
ACTION TIME
Making Easy Chocolate Nutella Bombs
Ingredients
6 large organic eggs
3/4 cup white sugar
1/2 cup grounded hazelnuts
3/4 cup flour (AP and unbleached)
1 tsp cornstarch
1/2 TBSP cocoa
1 tsp baking powder (no aluminum)
CHOCOLATE NUTELLA FILLING
1 pouch organic gelatin powder (it is about ten grams and I used GoBio)
9 ounces semi-sweet chocolate, chopped
2 cups heavy cream (33% or more) – You will use 3/4 cup + 1 1/4 cups
3/4 cup Nutella
Chocolate Glaze
6 oz semisweet chocolate, chopped
1 and 1/2 TBSP corn syrup
1 cup heavy cream
Instructions
Line 16×12 inch baking sheet with an aluminum foil and spray with the baking spray.
Preheat oven to 350 F.
Our first step is to make hazelnut cake base.
In a large mixing bowl beat 6 eggs and 3/4 cup sugar until triples in volume. It takes about 9 minutes.
In another bowl sift the flour, cornstarch and baking powder. Add to that grounded hazelnuts.
Add 1/3 of the mixture into eggs mixture and fold gently using a spatula.
Then add the second flour mixture and mix in again.
After that add the rest of the hazelnut flour mixture and gently mix in using your favorite spatula. (see important note below)
Important: Don’t use mixer when adding hazelnut flour mixture.
Fold the flour using the spatula.
Be sure that flour and hazelnut mixture is incorporated into the eggs mixture.
Making chocoalte nutella bombs
Spread the batter on the prepared jelly roll pan.
Bake at 350 for about 15 minutes.
Cool completely. (for about 2 hours)
Once the cake base is cooled you can covered and freeze overnight.
Next day you can use cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.
It really depends of the size of your bomb mold.
After this you are ready to make the filling.
MAKING CHOCOLATE NUTELLA FILLING
Using a double boiler method melt the chopped chocolate and Nutella.
Your next step is to heat 3/4 cup of heavy cream in a small sauce pan.
Heat heavy cream in a medium heat until almost starts to bubble around the edges. (don’t boil)
Remove from heat and add 1 pouch of organic gelatin.
Whisk until completely melted.
Then pour the cream/gelatin mixture over the melted chocolate and Nutella.
Your next step is to gently whisk until the whole mixture is smooth and shiny. Set aside.
In a large mixing bowl mix the rest of the heavy cream which is 1 1/4 cups until it holds soft peaks.
Add 1/4 of chocolate Nutella mixture into the heavy cream and fold to incorporate.
Once the ingredients are happy together add the rest of the chocolate mixture and fold until fully incorporated.
And you are done. You just made the best Nutella filling. Ever or until the next recipe from 5 star cookies.
Now, you are ready for assembly line.
Assembly Line
Scoop 1/4 cup of the chocolate Nutella mixture into each mold.
Make it even and pretty.
Then gently press the cake circles on top of the chocolate Nutella filling.
Cover with plastic wrap and freeze overnight.
CHOCOLATE GLAZE
(BTW, this glaze recipe is from my favorite link)
Heat the cream until almost boiling.
Pour it over chocolate and corn syrup mixture.
Let sit for 5 minutes.
Gently mix until smooth.
Pour the glaze over the hazelnut chocolate Nutella bombs.
chocolate nutella bombs
Decorate with grounded hazelnuts. (if you wish)
Refrigerate until set. (2 to 3 hrs)
Serve and enjoy.
Review the Steps
-line baking sheet with aluminum foil and spray
-make hazelnut cake base
-freeze overnight and cut into the circles to fit molds for bombs
-make chocolate nutella filling
-complete assembly
-then make chocolate glaze
-pour the glaze over the bombs
-refrigerate until set
Freezing
You can freeze bombs without chocolate icing for a few weeks.
Quick Note
Eggs – please use large, organic eggs
Heavy Cream – use 33% or 35%
Hazelnut – should be toasted. If you don’t know how check this LINK.
You will have leftovers when it comes to hazelnut cake. You can make trifle recipe using Nutella filling. Check this LINK
Which mold did I use?
FINAL NOTE
If you want to say Bye Bye Stress you must make this recipe!
Yes, EASY CHOCOLATE NUTELLA BOMBS is feel great every day recipe.
Enjoy and share.
Final Grade: A+
Difficulty Level: Easy
OTHER LINKS
Nutella Hot Chocolate Bombs (Costco No More)
Ferrero Rocher Valentines Cake-Unstoppable Love
2 Ingredients Sweet Recipe-Emotional Emergency
Tiramisu Ferrero Italian Cake – Your Dream Easy Dessert
Mint Nutella Lava Cake-Your Chocolate Magic
Mille Nutella Crepe Cake (Mile-High Miracle)
Chocolate Truffles – Joy of the Friday
PRINTING THE RECIPE
If you want to print this amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
Easy Chocolate Nutella Bombs-Delicious Eating
Happy World Nutella Day with an EASY CHOCOLATE NUTELLA BOMBS. It is made with hazelnut base and the best chocolate Nutella filling.
Ingredients
Hazelnut Cake Base
- 6 large organic eggs
- 3/4 cup white sugar
- 1/2 cup grounded hazelnuts
- 3/4 cup flour (AP and unbleached)
- 1 tsp cornstarch
- 1/2 TBSP cocoa
- 1 tsp baking powder (no aluminum)
Chocolate Nutella Filling
- 1 pouch organic gelatin powder (it is about ten grams and I used GoBio)
- 9 ounces semi-sweet chocolate, chopped
- 2 cups heavy cream (33% or more) - You will use 3/4 cup + 1 1/4 cups
- 3/4 cup Nutella
Chocolate Glaze
- 6 oz semisweet chocolate, chopped
- 1 and 1/2 TBSP corn syrup
- 1 cup heavy cream
Instructions
Line 16×12 inch baking sheet with an aluminum foil and spray with the baking spray.
Preheat oven to 350 F.
Our first step is to make hazelnut cake base.
In a large mixing bowl beat 6 eggs and 3/4 cup sugar until triples in volume. It takes about 9 minutes.
In another bowl sift the flour, cornstarch and baking powder. Add to that grounded hazelnuts.
Add 1/3 of the mixture into eggs mixture and fold gently using a spatula.
Then add the second flour mixture and mix in again.
After that add the rest of the hazelnut flour mixture and gently mix in using your favorite spatula. (see important note below)
Important: Don’t use mixer when adding hazelnut flour mixture.
Fold the flour using the spatula.
Be sure that flour and hazelnut mixture is incorporated into the eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for about 15 minutes.
Cool completely. (for about 2 hours)
Once the cake base is cooled you can covered and freeze overnight.
Next day you can use cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.
It really depends of the size of your bomb mold.
After this you are ready to make the filling.
MAKING CHOCOLATE NUTELLA FILLING
Using a double boiler method melt the chopped chocolate and Nutella.
Your next step is to heat 3/4 cup of heavy cream in a small sauce pan.
Heat heavy cream in a medium heat until almost starts to bubble around the edges. (don't boil)
Remove from heat and add 1 pouch of organic gelatin.
Whisk until completely melted.
Then pour the cream/gelatin mixture over the melted chocolate and Nutella.
Your next step is to gently whisk until the whole mixture is smooth and shiny. Set aside.
In a large mixing bowl mix the rest of the heavy cream which is 1 1/4 cups until it holds soft peaks.
Add 1/4 of chocolate Nutella mixture into the heavy cream and fold to incorporate.
Once the ingredients are happy together add the rest of the chocolate mixture and fold until fully incorporated.
And you are done. You just made the best Nutella filling. Ever or until the next recipe from 5 star cookies.
Now, you are ready for assembly line.
Assembly Line
Scoop 1/4 cup of the chocolate Nutella mixture into each mold.
Make it even and pretty.
Then gently press the cake circles on top of the chocolate Nutella filling.
Cover with plastic wrap and freeze overnight.
CHOCOLATE GLAZE
Heat the cream until almost boiling.
Pour it over chocolate and corn syrup mixture.
Let sit for 5 minutes.
Gently mix until smooth.
Pour the glaze over the hazelnut chocolate Nutella bombs.
Decorate with grounded hazelnuts. (if you wish)
Refrigerate until set. (2 to 3 hrs)
Serve and enjoy.
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