Bill Granger Chocolate Hazelnut Cake

This morning I wanted to show you this Bill Granger Chocolate Hazelnut Cake Hayley and I made from “Bill’s Italian Food” cookbook.  Nutella is very popular in Italy and I personally love it although don’t eat it much as I try to strike a balance between healthy food and the occasional treat like this.

I loved the icing which was nutella and mascarpone cheese whisked together.

Oh and of course as usual, a certain dog was trying to get some!

If you’d like to try this recipe you have a chance to win Bill’s new cookbook in my worldwide giveaway which ends this Thursday, the winner will be announced here Friday morning 20th September.  Click here to enter.

* Now that the competition is well and truly over, I’ve had requests for this recipe so here it is.

Chocolate and Hazelnut Cake With Nutella Frosting

185g dark chocolate (70% cocoa solids), coarsely chopped,  5 eggs, separated, 220g (1 cup) caster sugar, 280g (2 cups) roasted hazelnuts, very finely ground.

for the topping

180g (1 cup) nutella, 250g (1 cup) mascarpone cheese, 140g (1 cup) roasted hazelnuts

Preheat the oven to 160°C.  Lightly grease a 25cm springform cake tin and line with baking paper.

Melt the chocolate in a bowl over a pan of simmering water.  Set aside to cool.  Beat the egg yolks and half the sugar until pale and frothy.  Fold in the melted chocolate and ground hazelnuts.

In a clean metal bowl, whisk the egg whites with a pinch of salt until stiff.  Gradually add the remaining sugar until very firm and glossy.  Stir a quarter of the whisked egg white into the chocolate mixture to loosen it, then gently fold in the remainder.  Tip into the prepared tin and bake for 1 hour, covering the cake loosely with foil if the top starts to get too much colour.  Cool on a cake rack before turning out onto a plate.

For the topping, whisk together the Nutella and mascarpone until well combined.  Spread over the cake, scatter with the hazelnuts and serve.  Serves 8-10.


Catherine x


  1. tina @ colourliving

    Ha. You think I won't like this??

    I LLOOOVVEEE Nutella but have to absolutely stay away from it. I could literally eat a whole glass with a spoon.

    It's such a childhood reminder for me and really plays havoc with my system, BUT really Love it. Did I already say that?

    BTW, there are some healthier options out there. Believe me I've researched them. For

  2. Lauren

    Your cake looks amazing, Catherine. I don't tend to love chocolate cake (too much of a good thing?), but the nutella might make this one a go for me! And you'll appreciate this story. My friend who is a bread baker recently adopted two dogs. Both puppies (one about 6 months old and the other about 10 weeks). One is light golden brown and the other a darker, warm chocolate. As I left her

  3. mel

    Oh I remember the Nutella gelato in Italy – molto buono! This recipe looks divine. I wish I won the book but very happy that it's gone to a new home! Do you find that you don't need to clean the floor so often these days? Mel xx

  4. Tinka

    I just found this recipe and it looks yummy!
    I have but one question though, is the oven on 160 deg. C with fan or without, because somewhere else I saw 180 deg. C, so now I’m confused?!

    1. Catherine

      Hi Tinka, in Bill Granger’s book “Bill’s Italian Food” where this recipe is from it says “Preheat the oven to 160”, it doesn’t mention anything about the temperature with fan. Definitely says 160 not 180. Hope this helps.

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