Nutella offers birthday and World Chocolate Day inspiration
Nutella has combined with cookware specialist Williams Sonoma on Saturday, July 10 to help make summer birthdays pop featuring the Ferrero brand’s special Birthday Explosion Pancake cake, featuring chef and Flour Shop founder Amirah Kassem (pictured), writes Neill Barston.
As the business revealed, in a continued effort to make breakfast easy and exciting, it is presenting this virtual opportunity to make a spectacular birthday breakfast with a celebrity chef at 11:30am PST/1:30pm CST/2:30pm EST.
Tickets are $5 per event and can be purchased at williamssonomabreakfastclub.squadup.com. All proceeds benefit No Kid Hungry in their fight to end childhood hunger in America.
The class is the final virtual event in a five-part series – don’t let your readers miss out on the last opportunity to make delicious, simple recipes led by an impassioned cake-maker!
World Chocolate Day celebration
Furthermore, in celebration of World Chocolate Day yesterday, the Ferrero brand has just released three new special recipes using Nutella + Cocoa (which is specifically available in the UK), featuring double the cocoa content.
These include Nutella+ Cocoa Banana Oat Cups, Nutella+ Cocoa Porridge Arancini and Nutella+ Cocoa Date & Hazelnut Breakfast Buns.
As the business explained, its Nutella+ Cocoa has double the cocoa content and offers a richer and more intense flavour, while still delivering the same experience and taste you expect from classic Nutella.
Nutella fans can enjoy Nutella +Cocoa with one heaped teaspoon, adding the perfect tasty topping to any breakfast.
Its recipes include its Banana Oat Cups variety, which takes just 10 minutes to prepare and 15 minutes to cook, delivering 12 oat cups (serves 6 – 2 cakes per person)
2-3 pumps of Fry light cooking spray
4 ripe bananas
2 medium eggs
1tsp baking powder
½ tsp ground cinnamon
350ml oat milk or skimmed milk
360g porridge oats
90g Nutella + Cocoa – 1 heaped tsp of Nutella (15g) per portion (7.5g per cake)
150ml glass of orange juice or skinny latte and a chopped apple.
1. Preheat the oven to 180C/ 160F
2. Lightly spray a 12-hole muffin tin with fry light cooking spray.
3. Use a fork to mash 2 bananas in a large bowl. Stir in the eggs, baking powder and cinnamon and once well combined add the oat milk and porridge oats. Fold until well combined.
4. Divide the oat mixture evenly in the prepared muffin tin and bake for 25-30 minutes, until golden. Set aside to cool.
5. Top each porridge cake with ½ heaped teaspoon Nutella +cocoa.
6. Slice the remaining 2 bananas and arrange the banana slices and blueberries over the cakes.
7. Serve with 150ml glass of orange juice or skinny latte and a chopped apple.