Twice-Cooked Smoky Macaroni Cheese with Whisky - Chef Recipe by Sarah Glover
Sarah Glover, the internationally renowned chef and explorer, has travelled the world in search o...
3 large eggs (separate whites & yolks into 2 different bowls)
60g of soft unsalted butter
200g Nutella (half a jar)
1Tbs of Frangelico liqueur (optional)
50g hazelnut meal
50g premium dark chocolate (melted)
Pinch of salt
Nutella, for coating and spreading
Handful of hazelnuts, finely crushed
Prepare a springform cake tin and preheat oven to 180 C.
In a bowl, mix egg whites and salt until mixture is stiff but not try and set aside.
In a separate bowl, place butter and Nutella and beat until thoroughly mixed. Add Frangelico (if using), egg yolks and hazelnut meal and mix. Fold in melted dark chocolate and add a large dollop of whisked egg whites to lighten the mixture. Beat thoroughly to combine. Finally, fold the rest of the whisked egg whites, one third at a time.
Pour into prepared baking tin and bake for around 30 minutes. Cool on a cake rack once done.
To prepare cake balls:
Once your cake has cooled, use a measuring spoon to scoop out half spheres.
Spread the bottom of one half sphere with an even layer of Nutella and place it with another half sphere to create a cake ball. Place on baking sheet.
Place cake balls in refrigerator for 10-15 minutes to set once all prepared.
Heat some Nutella in a microwave safe bowl, taking care not to overheat - you want the spread to remain spreadable, not liquid.
Using a palette knife, coat all the spheres in the warm Nutella, top with crushed hazelnuts and return to refrigerator to set.