When I saw this recipe I knew I had to make it. It looked sooooo good. The end product was more bread-like then the usual moist buttery pound cake consistency but still wonderful. When nutella is cooked the potent flavor of hazelnut transforms into a lovely light chocolate. As suggested we served this with homemade coffee ice cream that Mike made. Scrumptious!
Note: The recipe says use the entire container of nutella… it will seem like a lot but it really isn’t.
Food & Wine magazine /Oct 2009