Ciambella

Vanilla and Chocolate Nutella Ciambella

 

Serves: 10

Active time: 25 minutes 

Cook time: 1 hour 15 minutes

 

Ingredients:

Unsalted butter or nonstick cooking spray, for greasing
2 cups (400 grams) granulated sugar
1 teaspoon kosher salt
1 cup extra virgin olive oil
3/4 cup (170 grams) plain, full fat yogurt
1/2 cup (120 grams) mascarpone cheese
1 tablespoon vanilla extract
4 large eggs
1 cup whole milk
3 cups (408 grams) all-purpose flour
2 1/2 teaspoons baking powder
1 tablespoon dark cocoa powder
1/4 cup chocolate hazelnut spread

 

Chocolate hazelnut Ganache:

1 cup (75 grams) chocolate hazelnut spread

1/3 cup unsalted butter, cubed 

1 teaspoon kosher salt

⅔ cup heavy cream 

2 tablespoons (300 grams) light corn syrup



Directions:


1. Preheat the oven to 350ºF. Coat a 12-cup bundt or tube cake pan with butter or nonstick cooking spray.

2. In a large bowl, with a hand mixer, beat sugar, salt, olive oil, yogurt, mascarpone cheese, extract on medium speed for 1 to 2 minutes.  Batter will be very thick.

3. Reduce the speed to low and slowly beat in eggs and milk.

4. In a separate medium bowl, whisk together the flour and baking powder.

5. Carefully fold the flour mixture into the wet ingredients using a spatula until just combined.
6. Remove about 2 cups of the mixture into the empty flour bowl and add the cocoa powder and chocolate hazelnut spread. Gently stir using a spatula until a chocolate batter forms.

7. Pour the vanilla batter into the pan. Tap to even out the batter.
8. Using a ladle or ice cream scoop, drop the chocolate batter on top of the vanilla batter.

9. With a butter knife or skewer, swirl the batters together, just enough to create a marble but do not mix them together.
10.Bake for 1 hour and 10 minutes until golden brown and an inserted toothpick comes out clean.
11. Remove the bundt pan to a baking rack and allow the cake to cool in the pan for 10 minutes. Then remove from the pan and allow to cool completely on the wire rack. Allow to completely cool and then pour over ganache. Allow to set before serving.

 

While bundt bakes, make the ganache: 2 ¼ cups yield 

  1. Place chocolate hazelnut spread in a bowl.

  2. Heat heavy cream, butter, salt and corn syrup in a saucepan until just about to boil.

  3. Pour hot cream mixture over the chocolate hazelnut spread, allow to sit for a couple of minutes, then whisk until smooth.

  4. Allow to sit for 15 to 20 minutes to thicken before pouring over the cooled cake.

 

 

Anna Gass