Cake with Nutella and White Chocolate Ganache

Welcome back to our kitchen adventures! Today, we’re diving into a decadent dessert that combines the rich flavors of Nutella and the smoothness of white chocolate ganache. This Cake with Nutella and White Chocolate Ganache is not just a treat for the palate but also a feast for the eyes, adorned with various Kinder chocolates and shimmering chocolate balls. Let’s get into the details of creating this masterpiece.

Ingredients

For the Nutella Ganache:

• 50g dark dessert chocolate (52% cacao)
• 75g Nutella
• 175g full cream (30% mg)

For the White Chocolate Vanilla Ganache:

• 90g Lindt vanilla white chocolate
• 420g cream fleurette (33% MG)
• 2 sheets gelatin (4g)

For the Sweet Dough (enough for 2 digits, A4 size):

• 250g flour T55
• 150g unsalted butter
• 100g icing sugar
• 1 egg

For Decoration:

• Kinder Surprise
• Kinder Bueno
• Kinder Country
• Chocolate balls (gold, silver, etc.)

Directions

Day Before:

1. Prepare the Ganaches:
   • Nutella Ganache: Chop the chocolate and combine with Nutella in a bowl. Microwave for 30 seconds, stir until partially melted. Boil 100g of cream and pour over the chocolate mixture in two batches, stirring well after each addition. Mix in 50g of cold cream, and finally, add the remaining 25g of cream. Blend until smooth, cover with cling film, and refrigerate overnight.
   • White Chocolate Ganache: Microwave the broken white chocolate for 30 seconds. Soak gelatin in cold water. Heat 200g of cream (do not boil), dissolve the gelatin in it, and pour over the chocolate in three additions, stirring continuously. Add the remaining 220g of cream and blend if necessary. Cover and refrigerate overnight.

On the Day:

2. Prepare the Sweet Dough: In a mixer, combine flour, cold chopped butter, and icing sugar until you achieve a sandy texture. Add the egg and mix at low speed just until combined. Chill the dough for 1 hour. Roll it out to 3mm thickness on parchment paper, cut out your desired digit shapes, and remove excess dough. Freeze on a baking sheet until your oven preheats to 170°C with a fan. Prick the dough all over with a fork and bake for 18 minutes on two racks, removing silicone mats 4 minutes before the end. Allow to cool completely on a flat surface.
3. Mount the Ganaches: Chill a mixing bowl and whisk for 30 minutes. Whip the vanilla ganache to soft peaks and fill a piping bag fitted with a smooth large tip. Repeat with Nutella ganache using a ridged tip. Layer one digit of sweet dough on a serving plate, pipe ganaches, starting with a base of white chocolate and adding Nutella ganache accents. Top with the second digit and pipe ganaches to cover. Decorate with Kinder chocolates and chocolate balls.

Serve:

Chill the cake until serving time. It’s best consumed within 24 hours.

Nutritional Information

• Prep Time: 1 hour 30 minutes
• Cooking Time: 18 minutes
• Total Time: 1 hour 48 minutes
• Calories: Approximately 500 kcal per serving
• Servings: Serves 8-10

This visually stunning and deliciously layered cake will surely be the centerpiece of your next celebration. Enjoy the process and the delightful outcome!

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