Home for the Holidays: Matt's Hazelnut Coffee Cake Recipe


1½ cups Nutella
4 large eggs
½ cup all-purpose flour
Graham cracker crust (store bought)
For whipped topping:
1 cup heavy cream
2 tsp. instant-coffee granules


Beat 1½ cups Nutella with 4 large eggs in a large bowl until well combined and slightly increased in volume, about 2 minutes. Fold in the ½ cup all-purpose flour until combined. Scrape into a store bought graham cracker crust (or you can use a greased and parchment-lined 8-inch pan) and bake at 350º F until the center is just set, 35 to 40 minutes. Let cool in the pan for 10 minutes, then cool on a wire rack until room temperature.

Whipped topping -- In small bowl, add instant-coffee granules (or powder); add heavy or whipping cream and beat with hand beater or mixer at medium speed until soft peaks form (overbeating causes cream to curdle and turn to butter).

When the cake has cooled, top it with your whipped cream.