Nutella Ogura Cake 巧克力榛子酱相思蛋糕 (中英加图对照食谱)
Baking Taitai
Baking Taitai
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  • 5 large cold egg yolk
  • 1 whole egg (I used eggs weighing 70g each)
  • 5 large cold egg white (I used eggs weighing 70g each)
  • 1. Lay baking paper all around the interior of an 8" square baking mould then cover around the exterior with
  • 4 layers is the safest as all first 3 layers will have water seeping through, the 4th layer remained dry.
  • 2. Sift the cocoa powder and cake flour together. Mix well and set aside.
  • 3. Bring milk to a slight boil and off heat immediately. Stir in the nutella until well mixed. Set aside to cool.
  • 4. Beat the egg yolks
  • 5. Beat the egg whites till foamy stage, add the sugar in three additions and beat till stiff peak.
  • 6. Add the meringue into the egg yolk batter 1
  • 7. Fill hot water up to 70% of the outer baking pan or up to 1
  • 8. Put into preheated oven mid bottom rack , using water bath, bake at 160 degree Celsius for 40 minutes before lowering temperature to 140 degrees Celsius and continue baking for about 30 minutes, insert a skewer which comes out clean, the cake is done.
  • 9. Remove the baking pan from oven, take out the baking mould and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down. Invert the cake on a wiring rack to cool down. Consume cake after it has cooled down or chilled it for an even better taste.
  • 2015



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