5 ingredient nutella pie
Easter is around the corner and you frankly can’t miss it over here, the mountains of chocolate eggs in the supermarket are overwhelming. Every year they bring more flavours, I swear! Sure I got the ol’ faithful bag of mini eggs, but when it comes to chocolate nothing brings me as much joy as a spoonfull (or two) of Nutella straight out of the jar.
And if you’re reading this, you probably one too. And whether you eat it out of the jar or strictly spread it on toast, get on this because I bet you have most of these ingredients in your kitchen right now.
Only 5 ingredients!!!! Death by chocolate does not get easier than this.
5 Ingredient Nutella pie (serves 6)
200g of white cake such as madeira (a couple of days old is best)
2 tbsp cocoa powder, plus extra for suting
50g melted butter
400ml double cream
150g Nutella
1. Lightly butter a 18cm loose-bottomed tart tin, and set aside.
2. Place cake in a food processor and blend it until you get fines crumbs. Add cocoa powder and melted butter, and continue to mix until all ingredients have combined.
3. Tip cake mixture into a tin and press firmly down into the base to create an even layer. Chill in the fridge.
4. Using an electric whisk whip 200ml of double cream until you get stiff peaks. Fold in the Nutella. Spoon onto the cake base, and use a spatula to smooth it over the cake, starting from the edges and working inwards
5. Whisk the rest of the double cream until it’s just starting to thicken to soft peaks. Spoon the cream over the pie. Chill in the fridge for at least an hour. Dust with cocoa before serving.
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