Valentine's Day is the perfect time to make sweet treats for the ones we love, and since my love is a chocoholic, I get to try out a couple of new chocolate recipes every February. This month: a decadent Nutella pound cake that will make your sweetheart swoon.
Traditionally a pound cake is exactly that: one pound each of the essential ingredients — flour, sugar, eggs, and of course, butter. The cake is pretty easy to make even for a beginner baker, and the key is to never overmix the pound cake batter. You can either layer the Nutella and cake batter to create a swirled, marbled effect or fold the chocolate hazelnut spread into the cake batter entirely.
This is a dense cake, so use the toothpick trick to see if it is baked completely. Resist the urge to cut into the cake right away and be sure to let it cool for at least 20 minutes, otherwise the cake might start break apart as it cools. To serve, sprinkle with cocoa powder and pour a tall glass of cold milk. If you have a chocoholic or Nutella fiend in your life, keep reading for the recipe.
1 1/2 cups all-purpose flour, plus more for dusting Serves six to eight.
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
1 13-ounce jar Nutella
1 1/2 cups all-purpose flour, plus more for dusting
Serves six to eight.