Instead, somehow during baking the dense Nutella "swirl" did not stay swirled throughout the batter, and instead sank to the bottom. Thus leaving me with a pound cake with Nutella crust. Yes, you heard me write, Nutella crust. Despite my efforts to Pam the dish, the Nutella really stuck on good to the glass baking dish. Not quite what I was going for. While it still tastes fine, the presentation is less than desirable. I even toyed with including a picture of the final product, but it's just too sad. Despite my efforts to Pam the dish, the Nutella really stuck on good to the glass baking dish.
Bummer, huh? So I ask fellow bakers, any suggestions for how to keep the Nutella swirl intact?
image/foodandwine
13 comments
I made that recipe before, and the same thing happened to me!
Did you really just pull the butter knife through the pan in an S shape or did you sort of stir? That can make a difference. I'd also like to know if there's a trick to it!
Maybe the dough wasnt thick enough? Hmm...really strange that it didnt work out. Im going to try this recipe as well and see how it will turn out. I will let you know:) Kisses
This is a complete shot in the dark, but what if you saved a cup or so of the cake batter, blended it with the nutella and then used that to create your swirl? Maybe blending it in with the cake ahead of time will give the appearance and the flavor, but will sit better. (?) Just a guess. . . never tried before so if you try this, let us know how it works!!
Nutella is nutella! Delicious swirled or as crust :)
aww mannn... well at least it tasted delicious!!
I don't have any suggestions. but dang... i want it. anything with nutella pretty much makes me go gaga
This Looks Amazing! I must bake this!
I became addictedto nutella ever since my first bite of the nutella banana crepes served at this tiny creperie downtown.
Oh thank you for the delightful recipe!
Aw, you totally should have posted the disaster pics! Sadly, I have no tips for you :(
holy cow! looks good to me. love nutella anything :)
Try this recipe:
http://www.carolineoncrack.com/2010/02/12/the-nommiest-dessert-joans-on-thirds-nutella-poundcake/
I made this and it was the silkiest batter I have ever made. The cake was moist and I thought I was going to eat the whole thing!
Oh hell...I just realized you used the same recipe I did from Food & Wine!
I layered my batter. Pour some in first, add Nutella, pour batter over that, add Nutella, batter....then I used a fork to swirl.
That recipe looks so delicious sad it didn't come out right! For the first time in a while I actually read all the comments to see if anyone had any tricks or tips because I totally want to try this, yum!
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