Torta di Nutella | Nutella Loaf

This simple pound cake recipe is kissed with Nutella creating a match made in heaven.

Your first thought would be to put the Moka on the stove to make a proper Italian style espresso, but, I LOVE this dense, buttery chocolate hazelnut loaf with a glass of Valente Spumante Brut!

For a fruity version:

Swirl your favorite preserves in this batter for a lighter, fresher version of this recipe. Strawberry is my favorite!

Receipt Date: August 7, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1-1/2 cup Cake Flour

1 cup Sugar

4 Large Eggs

2 teaspoon Vanilla Extract

1 teaspoon Baking Powder

2 Sticks of Butter, softened

6 ounces Nutella, about half of the jar

Directions

Preheat the oven to 325 degrees. Lightly grease a loaf pan. In a large bowl using a hand mixer, cream the eggs, sugar and vanilla until fluffy, about 3 minutes. Combine the flour and baking powder in a bowl. Gradually beat in the flour mixture into the creamed eggs, a small amount at a time. Continue to beat until the batter is mixed and smooth. Spread a third of the batter into the prepared loaf pan. Top the batter with half the Nutella spread. Repeat with another third of the batter and the remaining Nutella. Top the layer of Nutella with the remaining batter. Using a butter knife, swirl the batter around to incorporate the Nutella with the batter. Bake the loaf for about an hour and 15 minutes, or until a toothpick inserted comes out clean. Let the loaf cool in the pan for 15 minutes before transferring to a cooling rack. Let cool completely before cutting.