Nutella Hazelnut Dome with Coconut Flakes
Nutella Hazelnut Dome with Coconut Flakes: Experience the perfect blend of rich Nutella, crunchy hazelnuts, and delicate coconut flakes in this show-stopping dessert. Ideal for special occasions or indulgent treats
The Nutella Hazelnut Dome with Coconut Flakes is a show-stopping dessert that combines layers of rich, velvety Nutella cream with a light hazelnut meringue base. Shaped into elegant domes, each dessert is crowned with a sprinkle of coconut flakes, adding a hint of tropical sweetness that complements the nutty, chocolate flavors. The airy texture of the hazelnut base balances perfectly with the smooth Nutella filling, creating a melt-in-your-mouth experience that’s both luxurious and satisfying. Ideal for special occasions, this dessert is sure to impress with its beautiful presentation and irresistible taste.
Ingredients
- 5 large eggs (separated into yolks and whites)
- 8 grams vanilla sugar
- 125 grams powdered sugar
- 150 grams hazelnuts
- 20 grams cornstarch
- 10 grams granulated sugar
- 8 grams agar agar (divided: 4 grams for Step 2, 4 grams for Step 3)
- 10 grams cocoa powder
- 400 ml milk (divided: 200 ml for Step 2, 200 ml for Step 3)
- 200 ml cream (33% fat, divided: 100 ml for Step 2, 100 ml for Step 3)
- 120 grams Nutella
- 120 grams sweetened condensed milk
- A pinch of salt
- A pinch of citric acid
- Coconut flakes (for decoration)
- Baking tray (42×32 cm)
- Plastic ring mold (6 cm in diameter)
Nutritional Information
- Calories: 420
- Protein: 6g
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Cholesterol: 80mg
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 26g
- Sodium: 50mg
Directions
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Preheat the oven to 175°C (345°F). In a mixing bowl, separate the eggs, placing the whites in one bowl and the yolks in another. Add a pinch of salt, a pinch of citric acid, and 125 grams of powdered sugar to the egg whites. Whip the egg whites with an electric mixer until stiff peaks form. Toast the hazelnuts in a frying pan, then grind them into a fine powder using a blender. In a separate bowl, combine the ground hazelnuts with 20 grams of cornstarch, then gently fold this mixture into the whipped egg whites until well incorporated. Pour the mixture onto a 42×32 cm baking tray, spreading it evenly. Bake in the preheated oven for 40-45 minutes, then let it cool completely.
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In a saucepan, combine 10 grams of sugar, 4 grams of agar agar, 10 grams of cocoa powder, and 200 ml of milk. Heat the mixture until it comes to a boil. Add 100 ml of cream and bring to a boil again, then add 120 grams of Nutella and stir until fully blended. Once the mixture has thickened slightly, remove the meringue from the oven, cut it into rounds using the 6 cm plastic ring mold, and place each round in a ring mold. Pour the Nutella mixture over each round. Chill the molds in the fridge for a short time to set.
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In a saucepan, combine the remaining 4 grams of agar agar, 200 ml of milk, 120 grams of condensed milk, and 100 ml of cream. Stir well, then heat until it comes to a boil. Remove from heat and allow it to cool slightly. Pour this condensed milk mixture over the Nutella layer in each mold and chill again until fully set. Once chilled, remove each dessert from the molds and garnish with coconut flakes.
