Nutella Brioche Dessert Recipe

Who isn’t completely obsessed with Nutella? One of our favourite desserts is a spectacular brioche which not only tastes amazing, but is really simple to make as a beginner.

Follow this step-by-step recipe which will create a beautiful brioche flower, with a melt-in-your-mouth chocolate centre.

RELATED: No-Bake Nutella Sushi Rolls


For the dough:

500g flour

190ml lukewarm milk

3 tbsp sugar

60g melted butter

2 eggs

1 tsp salt

1 tsp yeast

For the rest:

Grated zest of a lemon

1 tub Nutella (or similar chocolate spread)

1 tbsp milk

1 tbsp water

Powdered sugar


  1. Combine the yeast and sugar with lukewarm milk. Leave the yeast to activate for 3-5 minutes or until it begins to foam.
  2. Beat the eggs lightly in a medium-sized bowl, then add the flour, salt and lemon zest. Mix well, and include the butter, and yeast mixture until you have a soft dough.
  3. Dust the counter with flour, then knead the dough for 10 minutes, and place into a greased bowl. Cover and leave in a warm place and wait until it rises.
  4. Once the dough is ready, divide it into four pieces. Place the dough over a circular baking paper (as big as a plate) and roll out until 3-4mm thick. Cover the entire surface with Nutella.
  5. Roll out another ball of dough, and place it over the first layer.
  6. Cut the brioche into 16 little parts, but leave a small space in the middle. Lift and twist each segment away to create the illusion of a flower.
  7. Brush with milk, water, and one egg before baking for 20-25 minutes.
  8. Once golden brown, transfer the brioche onto a cooling rack, then dust with powdered sugar.

Image and Recipe via The Bread Kitchen, Life’s A Feast

February 1, 2015

Silvia’s Cucina’s Chocolate and Hazelnut Truffle Cake Recipe

Italian food lover, blogger and actress Silvia Colloca shares her flourless chocolate hazelnut truffle cake recipe from her new cookbook Silvia’s Cucina.

I feel beholden to this simple flourless cake. The moment I posted the recipe on the blog, back in June 2011, I knew something in my short-lived blogger life had changed. Comments started trickling in, and that trickle soon became a torrent! It seems that this traditional cake from Piemonte speaks a language that everybody is fluent in: chocolate. But to call this a chocolate cake doesn’t really do it justice.

There is so much more to it than that.

What makes this indulgent cake so alluring  is the addition  of Frangelico and coffee-spiked cocoa paste. This blissful blend somehow ‘chocifies’ the chocolate: it is chocolate to the power of 10. So if you love a gentle, sweet, milk-chocolate cake, torta gianduja is not for you. But if you are a true believer, a proud chocolate addict, read on . . . 


Extract from the book ‘Silvia’s Cucina’ by Silvia Colloca, & photography by Chris Chen, published by Lantern, RRP $39.99 

Serves: 8


150 g unsalted butter, cut into cubes
160 g dark 70% chocolate, broken into pieces, or dark chocolate chips
pinch of salt flakes
2½ tablespoons hot espresso coffee
2 heaped tablespoons cocoa powder, plus extra for dusting
1 teaspoon vanilla extract
1 tablespoon Frangelico or rum
4 eggs
250 g brown sugar
1 cup (100 g) hazelnut meal
1 handful of roasted, roughly chopped hazelnuts
whipped cream and fresh berries, to serve


1. Preheat your oven to 180°C (160°C fan-forced). Grease and line a 24 cm round cake tin with baking paper. (You could also use a smaller tin, in which case the cake will be higher.)

2. Melt the butter, chocolate and salt in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally (make sure the bottom of the bowl doesn’t touch the water). When melted, remove from the heat.

3. Whisk together the hot coffee and cocoa powder in a bowl until there  are no lumps. Stir in the vanilla and Frangelico or rum, then add to the melted chocolate and mix to combine.

4. Crack the eggs into a bowl, add the brown sugar and beat with a whisk or hand-held electric beaters until creamy. Pour into the chocolate mixture,  then stir in the hazelnut meal and chopped hazelnuts.

5. Pour the batter into the tin. Bake for 45–55 minutes or until the edges are firm and the surface is cracked but feels soft in the middle. Remove from the oven and cool in the tin for 1 hour, then gently turn  out the cake and sit it on a cake stand.

6. Dust with cocoa powder and serve with whipped cream and your favourite  berries.

This cake tastes even better the next day. If making a day ahead , store it in its tin at room temperature, and garnish with cocoa powder, berries and cream just before serving.


October 22, 2013