Description

This Almond Nutella Cake is a luscious multi-layered treat combining the rich flavors of finely ground almond flour, fluffy meringue, and creamy Nutella-infused whipped cream. Perfect for special occasions, it yields a moist and airy almond cake layered with a dreamy Nutella cream, decorated with semisweet chocolate pieces for an elegant finish.

Ingredients

Scale

For the Almond Cake:

325 grams super finely ground almond flour (or 3 1/2 cups)
3/4 cup granulated sugar (divided: 1/2 cup and 1/4 cup)
1/4 tsp salt
6 large egg whites (room temperature)
1/2 Tbsp vanilla extract

For the Nutella Cream:

3 cups heavy whipping cream
1/4 cup granulated sugar
2 tsp coffee extract or almond liquor or chocolate liquor
2 tsp vanilla extract
1/3 to 1/2 of a 26.5 oz Nutella jar

For Decoration:

Semisweet chocolate bar

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Instructions

Prepare the Almond Cake Batter: Sift the almond flour with 1/2 cup of the granulated sugar and salt into a bowl. In a separate large clean bowl, beat the 6 egg whites with a mixer until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently fold the sifted almond mixture and vanilla extract into the beaten egg whites, careful not to deflate the meringue. This will create a light and fluffy batter.
Bake the Almond Cake Layers: Preheat the oven to 350°F (175°C). Divide the batter evenly between two 8 1/2-inch round springform pans lined with parchment paper. Smooth the tops with a spatula. Bake for about 35-40 minutes or until golden brown and a skewer inserted in the center comes out clean. Remove from the oven and let cakes cool completely on wire racks before removing from pans.
Prepare the Nutella Whipped Cream: In a chilled mixing bowl, whip the heavy cream, 1/4 cup sugar, coffee extract (or chosen liquor), and vanilla extract until soft peaks form. Gently fold in 1/3 to 1/2 jar of Nutella, adjusting the amount based on your preferred sweetness and Nutella intensity. Whip a little more to combine evenly but do not overwhip to avoid curdling.
Assemble the Cake: Place one almond cake layer on a serving plate. Spread a generous layer of the Nutella whipped cream evenly over the cake. Place the second cake layer on top and cover the entire cake with the remaining Nutella whipped cream. Decorate the cake by shaving or breaking the semisweet chocolate bar and sprinkle the pieces artistically on top. Chill for at least 1 hour before serving to let flavors meld and cream set.

Notes

To achieve super finely ground almond flour, pulse whole blanched almonds in a food processor until a powder forms but be careful not to turn it into almond butter.
Ensure the egg whites are at room temperature as they whip better and produce more volume.
If nut allergies are a concern, this recipe is not suitable due to the large amount of almond flour and Nutella.
Adjust the amount of Nutella in the cream depending on your taste preference; more Nutella will make the filling richer and sweeter.
For a coffee flavor, coffee extract enhances depth, but almond or chocolate liquor provides a complementary aromatic profile.
Store leftovers covered in the refrigerator for up to 3 days; the cake is best eaten cold.