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Celebrating is about sharing, telling stories, talking. It's about eating a piece of cake that a friend made for you, having a glass of wine or savoring a cup of coffee. It's that unknown sensation that doesn't let you get up from the table after eating. It's much more than just placing silverware and plates on a table, it's creating an ambience, a style, a sensation, an unforgettable memory.

Wednesday, August 31, 2011

A noir desire

A great feeling of pleasure is immediately released when you have a bite. It's like the same effect you feel when you are in love, the mood change for the best with stimulant properties.
So how can I not love a chocolate cake. Every time I am under a stressed situation this is my Noir desire, a bite of chocolate. This is one of my favorite recipe that I love.

This tempting  delight was made  by my daughter Laura, an adaptation recipe from  Nigella's book  "How to be a domestic goddess" 

If you love Nutella, this is the one! It's has hazelnut, Nutella and the chocolate we used is Chapon chocolatier D' origen Venezuelan 75% cacao

Love it after dinner to leave your guests completely satisfied. Could be a midnight bite with a glass of  wine milk. I mean just a spoon bite......

6 eggs
1/2 cup of unsalted butter
14 ounces of Nutella 
1 tablespoon of Rum  ( we used Venezuelan rum)
1/2 cup ground hazelnuts
4 ounces bittersweet chocolate melted ( we used chocolate noir 75% cacao)
pinch of salt
9 inch cake pan greased and lined with parchment

For the icing:
4 ounces bittersweet chocolate
1 tablespoon of rum
1/2 cup heavy cream

Whisk the egg whites and salt until slightly stiff, in an other bowl beat the Nutella, butter, egg yolks, ground hazelnuts and the rum. Incorporate the the melted chocolate already cooled then add to the mixture a large dollop of the egg white, mix it and incorporate the rest a third at the time. Pour batter into cake pan and bake for about 40 minutes at 350º F.

Icing preparation:
In a sauce pan heat gently the cream, rum and chopped chocolate. Once it is melted remove from heat and whisk until reach consistency to ice the top of the cake.

(It's very easy to make and extremely delicious to eat)

Vintage cake stand 
Tart  slicer


Anonymous said...

Rum, Nutella AND chocolate? I'm dizzy looking at this...it is SO beautiful!

decocinasytacones said...

Hmmm, Lola, this looks soooo yummy!. I can´t resist chocolate either. ¡ME ENCANTA!
Un beso guapa

Tina said...

This really is one to comfort the soul! Love the ingredients and that slice looks heavenly-bookmarked.

Stephanie @ Eat. Drink. Love. said...

I love that there is Nutella in this!! It looks awesome!

Lizzy said...

Stunning!!!! I'm swooning...this is a fabulous dessert.

The Mom Chef said...

Isn't it horrible that I don't have a noir desire? I can't stand chocolate. That doesn't mean that I don't look at that cake and think how absolutely gorgeous it is! The flavor just has no appeal. Now I do have blanche desire; any white chocolate cake? :)

briarrose said...

Oh yea....this is on my must make list. Packed with Nutella and chocolate laced rum....heaven!

Sandra said...

Decadent and divine.

firefoodie said...

Pure decadence, almost pushing the boundaries of food morality!

lisa is cooking said...

Nutella, rum, and chocolate sounds like a delicious mix. I'd love a slice with a glass of wine!

Sandy @ EverydaySouthwest.com said...

All I can say is, "Yummm..."
Thanks for the FoodBuzz friend request. I would not have found this gorgeous cake without it.

Sandra said...

mmmm..now that is one good looking cake..love how it turned out for you! So delicious! Awesome recipe!

decocinasytacones said...

Tiene una pinta increíble.
Un beso Lola, espero que te salga bien el gazpacho, ya me lo dirás.

Erin said...

I made this exact same cake this weekend! It was delicious! I topped mine with raspberries too! Yours looks wonderful!

Geoff said...

I made this cake for a birthday and it was a huge hit! Everyone loved it. It does require the entire 40 minutes to bake even though the toothpick came out clean after 30 min. It was a little hard to get out of the pan and did fall apart easily, but it was so good that if you are gentle with it, its well worth it. VERY TASTY!!!

Lola Lobato said...

Chocolate and raspberry are always a perfect couple!

vincent said...


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Best regards,


muebles alcorcon said...

To my mind everyone may read it.

Anonymous said...

When I saw nutella, that is all I needed - bookmarked for a winter,summer,autumn,spring day ;)

Choc Chip Uru

Sessha Moon said...

Hola linda,
quiero hacer esta receta, estoy en Venezuela, pero no estoy segura de qué es heavy cream, es decir , se que es crema de leche, pero sabrás que acá venden una de nestlé que la gente suele usar para echarle a la pasta, hay una que es para hacer chantilly y está la salada que hacen en los andes que es para untar... ¿cuál será?

Lola Lobato said...

La que sea mas espesa te quedaría mejor.
Tal vez la que usas para hacer Chantilly sea la mas adecuada. Y por supuesto no a la de untar salada.
Dejame saber como te queda, seguro deliciosa....
Gracias por visitarme, un gran abrazo.