World Nutella Day 2024: Nutella & Bhut Jolokia Cheesecake and other innovative recipes with the spread

If you haven't already tasted Nutella, you are probably missing out on the sweetness and goodness of the hazelnut and cocoa spread that has become so popular around the world over the years. Such is its power to entice people to not only eat it with something but also consume it plain. It is now celebrated on a designated day that brings together lovers of Nutella from around the globe.

Every year, World Nutella Day is observed on February 5 to celebrate the spread that we all add to bread, pancakes and brownies too. It was first celebrated in 2007, after American blogger Sara Rosso, who was living in Italy (the birthplace of Nutella) at the time, to designate the day for it. In 2015, the transfer of the day was done from Russo to Ferrero, the makers of Nutella, who sold the first jar in 1964, according to daysoftheyear.com.

With each passing year of its popularity not only as a breakfast staple but also for dessert, mid-day.com reached out to Indian chefs to share recipes for unique dishes they make with the spread. While some use it as the star ingredient like a Hazelnut Nutella Crème Brûlée, others use Nutella to elevate the dish you have never imagined before with a Hazelnut Log.

Also read: Buckwheat peach cobbler pancake? Mumbai-based chefs share nutrient-packed pancake recipes

Hazelnut Nutella Crème Brûlée
Experimenting with the best of both worlds, Sandeep Rane, the corporate chef for bakery and confectionery at Hitchki wants you to combine Nutella with Crème Brûlée to make a unique dessert called Hazelnut Nutella Crème Brûlée. He shares, "The Hazelnut Nutella Crème Brûlée combines the richness of Nutella with the classic elegance of crème brûlée, creating a dessert that's indulgent and irresistibly unique."

Ingredients:
Heavy cream 1 cup
Egg yolks, large 4 nos
Granulated sugar 1/4 cup
Vanilla extract 1 tsp
Nutella 2 tbsp
Hazelnuts, finely chopped (optional, for garnish) 2 tbsp
Additional sugar for caramelising the top

Method:
1. Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
2. In a saucepan, heat the heavy cream over medium heat until it is just about to boil.
3. Remove from heat and stir in Nutella until well combined. Let it cool slightly.
4. In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until the mixture is pale and slightly thickened.
5. Slowly pour the Nutella-infused cream into the egg mixture, whisking continuously to avoid curdling.
6. Strain the mixture through a fine-mesh sieve to ensure a smooth custard.
7. Divide the custard among ramekins and place them in a baking dish.
8. Add hot water to the dish to create a water bath, ensuring it reaches about halfway up the sides of the ramekins.
9. Bake in the preheated oven for about 35-40 minutes or until the custard is set but still slightly jiggly in the centre.
10. Remove from the oven and let them cool to room temperature, then refrigerate for at least 2 hours or overnight.
11. Before serving, sprinkle a thin layer of sugar on top of each custard and caramelise it using a kitchen torch until you achieve a golden-brown crust.
12. Garnish with chopped hazelnuts if desired and serve immediately.

Hazelnut Log
At Juliette Ristorante & Bar, Chef Ravraj Chandhok wants you to make a grand treat with the help of Nutella by making the Hazelnut Log. Chandhok shares, "It is a light chocolate sponge with layer of Nutella spread, crushed roasted nuts and finished with chocolate ganache.

Ingredients:
T45 flour 145 gm
Castor sugar, Mawana 100 gm
Baking powder Weikfield 5 gm
Baking soda Weikfield 5 gm
Finagel​10 gm
Amul butter 43 gm
Cocoa powder Morde 13 gm
Roasted hazelnut 63 gm
Nestle milk powder 32 gm
Vanilla paste 5 gm
Egg 7 gm
Nutella paste 260 gm
Callebaut 811 250 gm
Roasted hazelnut 30 gm
Amul fresh cream 230 gm
Cocoa butter 120 gm
Milk chocolate 823 Callebaut 60 gm
Chocolate crumble 360 gm

Method:
1. Preheat the oven to 160 degrees Celsius.
2. Whisk the eggs and sugar together until light and fluffy.
3. Sift in the remaining ingredients and gently stir with spatula.
4. Bake for 9 minutes, then immediately take out.
5. Cover the trey with a tea towel, flip it upside-down, get the cake out of the trey, onto the towel.
6. If you baked the cake on baking paper, peel it off.
7. Then immediately tightly roll the cake with the towel along the longer side.
8. You need to be quick with this step and roll the cake while its steaming hot.
9. That way it won't crack and break into pieces.
10. Once the sponge is cool, cut the sponge in three parts and wrap in butter paper and keep it aside.
11. Then make a Nutella syrup by adding 100 gm Nutella and 200 ml water.
12. Make 811 ganaches and keep aside.
13. To make a log take a sponge sheet, spray the Nutella syrup on the sponge, spread the ganache on the sheet along with Nutella spread and roasted hazelnut.
14. Fold the sponge in cylindrical shape tightly and freeze it for a minimum of 6 hours.
15. Once they are hard, remove the butter paper placed on the clean surface and coat with ganache.
16. Cut in desired sizes and place on a cake board.
17. And garnish with chocolate crumble and serve.

Nutella & Bhut Jolokia Cheesecake
While Nutella may be sweet, Amit Sharma, chef and co-founder at Brewworks wants you to spice it up. The Mumbai-based chefs wants you to make a Nutella & Bhut Jolokia Cheesecake. He explains,"The Nutella & Bhut Jolokia Cheesecake is a delightful fusion of sweet and spice, offering a unique flavour experience like no other. The rich Nutella filling perfectly complements the subtle smoky heat of the pungent Jolokia peppers, making it a crowd-pleaser for those who enjoy decadent desserts with a surprising twist. Additionally, the recipe is quite versatile, allowing you to adjust the chilli content based on your preferred spice level, making it accessible to both heat enthusiasts and those who prefer milder flavours."

Ingredients:

For the crust:
Graham cracker crumbs 1 1/2 cups
Sugar 1/4 cup
Melted butter 1/4 cup

For the cheesecake filling:
Cream cheese, softened 230 gm
Sugar 200 gm
Eggs, large 2 nos
Vanilla extract 1 tsp
Nutella 100 gm
Ground bhut jolokia pepper 1/4 tsp

For the chocolate ganache:
Heavy cream 250 ml
Semisweet chocolate, chopped 230 gm
Nutella 1 tbsp

Method:
1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. To make the crust, combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan.
3. To make the cheesecake filling, beat cream cheese and sugar together in a large bowl until smooth. Beat in eggs one at a time, then stir in vanilla extract. Fold in Nutella and bhut jolokia pepper until just combined. Pour filling into the crust.
4. Bake for 50-60 minutes, or until the edges are set but the centre still jiggles slightly. Let cool completely.
5. To make the chocolate ganache, bring heavy cream to a simmer in a small saucepan. Remove from heat and add chocolate and Nutella. Let sit for 5 minutes, then stir until smooth. Pour ganache over cooled cheesecake and spread evenly.
6. Refrigerate for at least 4 hours before serving.

Gangster Brownie Delight
If you have always loved a brownie, and especially the Nutella variant, then chef Ravish Mukri at Ditas in Lower Parel wants you to take it up a notch by making the Gangster Brownie Delight. The city-based chef shares, "The creamy texture of the ice cream complements the rich and decadent layers of the brownie and is sure to impress with its layers of rich flavours and textures. Feel free to get creative with the presentation and adjust the quantities of each ingredient to suit your taste preferences."

Ingredients:
Chocolate fudge (store-bought or homemade) 1 cup
Nutella 1/2 cup
Biscoff spread 1/4 cup
Caramelised popcorn (for topping)
Vanilla or caramel ice cream (optional, for serving)

Method:

Prepare the brownie base:
1. Use your favourite brownie recipe or a brownie mix to prepare the brownie base. Follow the instructions on the package or your recipe of choice.
2. Once baked, let the brownies cool completely before proceeding.

For the Nutella layer:
1. In a small saucepan, gently heat Nutella over low heat until it becomes smooth and pourable.
2. Pour the Nutella evenly over the cooled brownie layer.

For the biscoff drizzle:
1. In a microwave-safe bowl, warm the Biscoff spread for about 20 seconds until it's easier to drizzle.
2. Using a spoon or a piping bag, drizzle the Biscoff spread over the Nutella layer in a decorative pattern.

For the caramelised popcorn:
1. Prepare caramelised popcorn according to your preferred recipe or use store-bought caramel popcorn.
2. Sprinkle the caramelised popcorn over the Biscoff layer, making sure to distribute it evenly.

Add ice cream:
1. If desired, serve the Gangster Brownie with a scoop of vanilla or caramel ice cream on the side.

For the final touch:
1. For a finishing touch, you can drizzle additional Nutella or Biscoff spread over the top of the entire creation, creating a visually appealing and indulgent dessert.
2. Slice the Gangster Brownie into squares and serve on individual plates. The combination of chocolate fudge, Nutella, Biscoff drizzle, and caramelised popcorn creates a deliciously decadent treat.

Love Me Pancakes
If you don't want to fuss around with Nutella too much, then Shivraj Shendre, chef at The Nines in Juhu, says you can simply make Love Me Pancakes with nutella and more. These pancakes, he believes, are not only visually appealing but also a delightful treat for your taste buds. It is perfect for a special breakfast or brunch to share with someone you love.

Ingredients:

For the pancakes:
All-purpose flour 1 cup
Sugar 2 tbsp
Baking powder 1 tbsp
Salt 1/2 tsp
Almond milk (or any plant-based milk) 1 cup
Vegetable oil 2 tbsp
Vanilla extract 1 tsp

For toppings:
Fresh fruits (strawberries, blueberries, bananas)
Cookie crumble (crushed cookies of your choice)
Nutella chocolate spread
Maple syrup

Method:

Prepare the pancake batter:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
2. In a separate bowl, combine the almond milk, vegetable oil and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay.

Cook the pancakes:
1. Heat a non-stick skillet or griddle over medium heat.
2. Grease the surface lightly with oil or cooking spray.
3. Pour 1/4 cup of batter for each pancake onto the hot surface.
4. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
5. Repeat until all the batter is used.

Assemble the Love Me Pancakes:
1. Stack the pancakes on a plate.
2. Spread Nutella generously over each pancake.
3. Sprinkle cookie crumble over the Nutella layer.
4. Add a layer of fresh fruits on top of the cookies.

Drizzle with maple syrup:
1. Finish off the delightful stack by generously drizzling luscious maple syrup over the top.

Serve:
1. Serve the Love Me Pancakes immediately while they are warm.
2. Enjoy the delicious combination of fluffy pancakes, creamy Nutella, crunchy cookie crumble, sweet fresh fruits, and the heavenly touch of maple syrup.