Nutella Cake and Ice Cream

Nutella Cake and Ice Cream

My friend Joyce was passing through town and had time to stop in for a cup of tea.  I wanted to fix her a sweet nosh on her way through. I had been wanting to try some recipes using Nutella and found this great bread recipe and thought it would be perfect.

And, for most of the baking and mixing I knew I picked the perfect nosh. 

As she arrived, the bread was looking and smelling like heaven, however like the directions had suggested you will need to make sure that it is definitely “done”. Well should we just say, she arrived, we had so much to catch up on that I pulled it out of the oven, it was gorgeous and so….. forgot about it. That is until I went to take it out of the pan.  And it pretty much fell apart. (It was quite funny………but we dived right in regardless.  EVERYONE should have a friend like Joyce!!)

Needless to say it was wonderful, though you couldn’t exactly serve it as intended. So, after Joyce left and I was left with this wonderful huge plate of Nutella Bread crumbs, came up with a great idea. 

I absolutely love my lazy man’s ice cream and cookies. Häagen Dazs Coffee Ice Cream is my all time favorite and when I have a sweet tooth and am way too tired to bake, this combined with Pepperidge Farms Geneva cookies is my 100% cure for anything. 

With this in mind, I went and got a nice tub of my Coffee Ice Cream, slightly thawed it and added the chopped up Nutella Bread. It was awesome!!!

Honestly, the only thing it might have needed were those few bits of chopped pecans.  Mission so Very accomplished. 

Other than that, try to stay focused and make sure the Nutella bread is baked completely for slicing. Or use the next best back up, Nutella Cake and Ice Cream.

Nutella Bread

Nutella Bread

Nutella Bread

Nutella Bread

Coffee Ice Cream

Coffee Ice Cream

Nutella Bread
adapted from Lauren Chattman’s Cake Keeper Cakes
makes one loaf

1-1/2 cups all purpose flour, plus more for dusting
1/4 teaspoon salt
3/4 teaspoon baking powder
2 sticks unsalted butter, room temperature
1-1/4 cups sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
One 13-ounce jar Nutella

Preheat the oven to 325 degrees.  Lightly grease and flour a 9×5 inch loaf pan, tapping out any excess flour.  (I like to brush the loaf pan with melted butter, lay a cut sheet of parchment paper on the bottom of the pan, butter that and then flour the entire inside and then tap out the excess.  It ensures that your bread comes out perfectly.)  In a medium bowl, whisk the 1-1/2 cups of flour with the baking powder and salt and set aside.

In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.  With the mixer at medium-low speed, add the eggs, one at a time, making sure each one gets incorporated before adding the next one.  Add the vanilla extract.  Add the flour mixture in 3 batches, beating at low speed between additions until incorporated.  Continue to beat for 30 seconds longer.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top.  Repeat with another third of the batter and the remaining Nutella.  Top with the remaining batter.  Lightly swirl the Nutella into the batter with a butter knife.  Do not  over mix.

Bake the cake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan for 15 minutes.  Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.  Cut the cake into slices and serve.

The pound cake can be  kept in an airtight container at room temperature for up to 3 days.  It can also be wrapped tightly and frozen.

Bon Appetit!  http://www.chanteusedesigns.com

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