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Twice a Flop

bwf17's picture

Twice a Flop (post #65239)

in

I tried the Nutella-Swirl Pound Cake from the new book Cake Keeper Cakes by Lauren Chattman.  It was also in Food & Wine Magazine.


Both times all of the nutella sunk to the bottom and it was in 2 layers....first batter, nutella, batter, nutella and finally batter.  Not only did it sink to the bottom, but when I flipped it out it separated there both times....I will not make again.


Mary


 
 
TracyK's picture

(post #65239, reply #1 of 15)

That's unfortunate! If you still want to try something with nutella, I think cupcakes are a good option... even if it were to sink, it doesn't have far to fall! :)


Swirly Nutella Frosted Cupcake


http://thebakerwhocooks.blogspot.com/2005/11/hay-hay-its-donna-hay-nutella-delight.html


I made these for a Super Bowl party a couple years ago and they were really good!


 



We are all in the same boat, you and me and ex-Gov. Palin and Rep. Joe Wilson, and wealth and social status do not prevail against disease and injury. And now we must reform our health insurance system so that it reflects our common humanity. It is not decent that people avoid seeking help for want of insurance. It is not decent that people go broke trying to get well. You know it and I know it. Time to fix it.

                                                            -- Garrison Keillor

bwf17's picture

(post #65239, reply #2 of 15)

Thanks, I will try them.  I guess I was not the only one who had the problem....


http://www.foodandwine.com/recipes/nutella-swirl-pound-cake/reviews/all


 
 
DeannaS's picture

(post #65239, reply #3 of 15)

I made it. No problems here. (Well, a corner fell off when I took it out of the pan.) But, it was swirled and apparently delicious (it was a gift for my sister). I used a larger than normal bread pan. I wonder if that helped....

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

bwf17's picture

(post #65239, reply #4 of 15)

Thanks, I don't know....how did you get the nutella to spread on the batter?

 

 
DeannaS's picture

(post #65239, reply #6 of 15)

The nutella didn't exactly "spread" very well. I kind of dotted it on by the spoonful and then ran a spatula over it a bit. But, it didn't really spread, and I felt like if I pushed harder I would have just pushed it down to the bottom of the pan. (Maybe that's what happened to you?)

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

SallyBR1's picture

(post #65239, reply #12 of 15)

I butchered nutella cupcakes once... made it years ago when the kids still lived with us, and apart from a strange silence when they were served, the only comment I got was

"they are not that bad"

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

bwf17's picture

(post #65239, reply #13 of 15)

Thanks everyone for the advice.  I will try it again.

 

 
sweetpotato's picture

(post #65239, reply #5 of 15)

Interesting.....I read about it here:


http://danatreat.com/2009/09/nutella-pound-cake/


and it sounded so good I copied it down to make someday!  Maybe I'll stick to Nutella brownies...got that recipe from someone here and they are very, very good!!

FL.Cook's picture

(post #65239, reply #7 of 15)

The reviews said to warm the Nutella in the microwave to make it more runny so it would spread. Maybe that's the trick!

Carole

Carole
bwf17's picture

(post #65239, reply #8 of 15)

Yes, I saw that, but the jar warns not to heat in microwave......oh well....I always seem to pick the confusing recipe or the one with the unobtainable ingredients....thanks again.

 

 
ACG's picture

(post #65239, reply #9 of 15)

Not to heat the contents or not to heat the contents in the jar?

bwf17's picture

(post #65239, reply #14 of 15)

The jar just says....do not refrigerate or microwave

 

 
Adele's picture

(post #65239, reply #15 of 15)

do not refrigerate


Unless you live in FLA.  Then you can refrigerate because if you don't, it separates and gets all oily.  Yuck.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

FL.Cook's picture

(post #65239, reply #10 of 15)

Maybe you could take out the amount you need and heat it in another container??????

Carole

Carole
Gretchen's picture

(post #65239, reply #11 of 15)

If the jar is plastic, as I think it is, good advice. Although you could probably heat it on thaw for just a little while without problem, but it is where the nutella gets hot that it will dimple, if it gets too hot.

Gretchen

Gretchen