Nutella Pie Cake Recipes

NUTELLA PIE

Steps:

• Preheat oven to 350°F.
• Combine the cookie crumbs, butter, and salt until well-mixed. Press the crust mixture into the bottom and up the sides of a 9-inch pie pan.
• Bake 10 minutes. Set the pie pan on a wire rack to cool completely.
• Using an electric mixer on medium speed, beat the Nutella, mascarpone, and salt until light and fluffy.
• Spread the filling into the cooled pie crust. Cover with plastic wrap and refrigerate for at least an hour.
• Top the pie with hazelnuts before serving.

EASY, NO-BAKE NUTELLA® PIE

Steps:

• Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
• Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
• Refrigerate until well chilled, 4 hours to overnight.

NUTELLA® CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
• Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl and whisk until well combined. Add milk, vegetable oil, eggs, and 2 teaspoons vanilla extract to flour mixture and mix together using an electric mixer on medium speed until well combined. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto serving plates or cooling racks. Let cool completely. Trim tops of cakes to level, if necessary.
• Place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Cool to room temperature. Beat using an electric mixer on high speed until chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately proceed to assemble the cake before the the whipped chocolate fudge filling hardens, which makes it difficult to spread.
• To assemble the cake, place 1 cooled cake layer with the trimmed side up on a cake pan or serving plate. Spread 1/2 the whipped chocolate fudge filling evenly on top. Add the next layer and spread remaining chocolate fudge filling on top. Top with third layer, trimmed side down.
• To prepare the buttercream frosting, use a stand mixer affixed with the paddle attachment. Beat together butter and confectioners' sugar on low speed until well blended. Add chocolate-hazelnut spread and increase the speed to medium. Beat for 2 minutes. Add 1 teaspoon vanilla extract and kosher salt and whip for an additional 30 seconds. Add 2 tablespoons heavy whipping cream and beat until the frosting lightens slightly in color and texture, about 1 more minute.
• Frost entire cake with buttercream frosting and chill for at least 1 hour.
• For the chocolate drippys, place 4 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean squeeze bottle. Let set until it has the consistency of thin ranch dressing. Squeeze on top of the frosted cake and allow to drip down the sides. Chill until chocolate is set. Decorate the top of the cake with assorted confections of your choice and serve at room temperature.

NUTELLA TART WITH TOASTED HAZELNUT CRUST

Steps:

• I encourage you to check out the step-by-step photos below this recipe before beginning.
• Preheat the oven to 300°F (149°C). Spread chopped hazelnuts out onto a parchment paper or silicone baking mat lined baking sheet. Toast until slightly darkened, about 5-7 minutes. Allow to cool down for 5 minutes. Turn the oven up to 350°F (177°C)
• Using a food processor, pulse 3/4 cup of the toasted hazelnuts, the flour, sugar, and salt together until it reaches the consistency of coarse meal. (Reserve 1/4 cup of the nuts for topping.) Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs.
• Transfer mixture to a large bowl. Using a rubber spatula or wooden spoon, slowly stir in 3 Tablespoons of ice water. You only want to add enough water to bring the dough somewhat together. Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. You'll need to use pie weights for the next step, so line the crust with aluminum foil or parchment paper and add pie weights.
• Bake (with pie weights) for 18-20 minutes. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.
• Whisk the cornstarch and 1/2 cup of the heavy cream together in a small bowl. (You want a little cream mixed with the cornstarch to avoid white cornstarch lumps in your filling.) Combine the cornstarch mixture, the rest of the heavy cream, nutella, and salt into a medium saucepan over medium heat. Whisk to combine all of the ingredients and bring to a boil. While constantly whisking, allow to boil for 3 minutes as it thickens. Remove from heat, whisk in the vanilla, then pour into the crust, swirling the top for a pretty pattern (if desired!).
• Chill in the refrigerator for 3-4 hours or until set. Top with remaining hazelnuts.

NUTELLA PIE

Steps:

• Preheat the oven to 350°F (175°C). Pat the crust into a 9-inch (23-cm) pie plate. Bake it for 10 minutes, then let it cool completely.
• Make the filling: In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the Nutella, mascarpone, and salt until light and fluffy. Spread the filling into the pie shell, cover it with plastic wrap, and refrigerate until firm, about 1 hour.
• Top the pie with the chopped nuts, slice the pie, and serve. This pie can be refrigerated for up to 1 week, covered in plastic wrap (but it won't last that long!).

NO BAKE NUTELLA PIE

Steps:

• Pour the whipping cream into the bowl of an electric mixer. Add the granulated sugar and vanilla. Beat on a higher speed until the cream is at the same stiffness you would want for whipped cream.
• Add the cream cheese, Nutella, and powdered sugar and mix until well incorporated.
• Pour the pie filling into the pie crusts, and place the pies in the fridge to chill for 4 hours, or put them in the freezer for an hour.
• Just before serving, make some whipped cream. Place the whipping cream, powdered sugar, and vanilla in a bowl of an electric mixer. Beat on a medium speed until medium peaks form. Spread on top of the pie, and slice and serve.

NUTELLA PIE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, use a hand-held electric mixer to beat the cream cheese, Nutella, sugar, egg, and salt until smooth.
• Stir in the hazelnuts.
• Fit pie crust into a 9-inch pie pan . Fold the edges over and crimp or flute them.
• Transfer batter to pie crust.
• Bake for 30 minutes. Let cool.
• Beat cream with an electric mixer. When it starts to thicken, gradually add the sugar. Add the vanilla. Keep beating until thick. Spread on top of pie.

NUTELLA PIE CAKE :)

Steps:

• Preheat the oven to 190C/170C fan/ gas 5.
• Mix the butter (make sure its soft) and the sugar together till smooth with no bumbs.
• Add the eggs and whisk into the mixture then slowly sieve the flour, and cocoa powder into the mixture.
• Break the chocolate up into a microwavable container and heat the chocolate up for 1 minute stirring in between.
• Add the melted chocolate to the mixture and stir.
• Spread the nutella onto the bottom of the Pastry case, then pour the mixture over the top.
• Put in the oven for 20-30 minutes untill risen, and if you put a skewer in it will come out clean.
• Wait till cools then sieve icing sugar over the top. Enjoy! : )