Serves 8

Ingredients

• 100g Nutella®
• Cocoa powder, to dust

For the vanilla ganache:

• 400ml double cream
• 1 vanilla pod
• 85g white chocolate

For the swiss roll:

• 300ml whole milk
• 2g powdered vanilla
• 45g butter, at room temperature
• 4 eggs
• 65g plain flour
• 90g caster sugar

Equipment

• 33 x 24cm (13 x 9½in) baking tray
• Piping bag

Method

Prepare the vanilla ganache. Pour half of the cream into a saucepan, then bring to the boil with the vanilla pod (split the pod, scrape out the seeds and add them too). Cover the pan and leave to infuse for 10 minutes. Break the white chocolate into chunks and put in a bowl. Bring the cream to the boil again, then pour into the bowl with the chocolate. Remove the vanilla pod and whisk together until the chocolate has melted, then add the remaining cold cream. Cover in clingfilm and leave to chill in the fridge for at least six hours.

To prepare the Swiss roll, preheat the oven to 180°C and line the baking tray with baking parchment. In a saucepan, heat together the milk, vanilla and butter. Separate the eggs, then beat together the yolks with the flour in a bowl. Add a splash of milk if the mixture is too dry. In two parts, pour in the hot milk, then pour the mixture back into the saucepan and place back over a low heat. Heat, stirring constantly and ensuring that the mixture does not start to boil. Set aside in a bowl.

Whisk together the egg whites and the sugar, then combine the two mixtures, whisking quickly. Pour your batter onto the baking tray and bake for 10 minutes.

Put the Nutella® into a piping bag. Whisk the cooled ganache in your mixer, taking care not to over-whisk (otherwise it will fall apart). Spread most of the ganache over the sponge, then pipe stripes of Nutella® on top. Roll up the Swiss roll tightly, using the baking parchment to help if needed. Leave to chill in the fridge for 10 minutes.

Cut the edges of the Swiss roll to neaten them up. Dust the top with cocoa powder and decorate with a piped line of ganache and some Nutella®.

Serves 4

Ingredients

• 50g Nutella®
• 4 scoops vanilla ice cream
• 100g dark chocolate
• 35g butter
• 2 eggs
• 25g caster sugar
• 25g plain flour

Equipment

• Piping bag
• 4 ovenproof ramekins

Method

Preheat the oven to 220°C. Put the Nutella® into a piping bag. Hollow out 4 scoops of vanilla ice cream and pipe Nutella® into the centres. Close up the scoops with a little bit more ice cream and set aside in the freezer.

Break the chocolate into pieces, then add it to a heatproof bowl and melt in a bain marie along with the butter.

In a bowl, whisk together the eggs and the sugar until the mixture becomes light and fluffy. Add the flour, then the melted butter and chocolate mixture and combine everything together.

Evenly distribute the batter between the ramekins. Place a scoop of ice cream in the centre of each ramekin, making sure that the ice cream is completely covered in batter. Transfer to the oven straight away and bake for seven minutes.

Serve immediately.

Serves 8

Ingredients

• Shortbread pastry (see below)
• 6 bananas
• 50g butter
• 50g brown sugar
• 2 tbsp dark rum
• 100g Nutella®
• Dark chocolate, to decorate
• Several roasted hazelnuts, roughly chopped, to decorate

For the Shortbread pastry:

• 180g plain flour
• 70g icing sugar
• seeds from ½ vanilla pod
• 2 pinches sea salt
• 70g softened butter
• 3 egg yolks

Equipment

• Flan tin (26cm/10in diameter)

Method

Shortbread pastry

Sift the flour into a bowl, then add the sugar, the vanilla and the salt. Add the softened butter, and rub together with your fingertips.

When there are no large chunks of butter remaining, incorporate the egg yolks.

Form into a ball, cover in clingfilm and chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 170°C.

Roll out the dough with a rolling pin until it is around 3mm (1∕8in) thick, then use to line your tin and prick all over with a fork. Line the tin with baking parchment, fill with beans and blind bake for 30 minutes at 170°C. Once out of the oven, leave to cool.

Tart

Meanwhile, peel the bananas and chop into 7mm (3∕8in) thick slices. Melt the butter and brown sugar together in a pan, add the bananas and cook until caramelised. Once browned, pour the rum into the hot pan. Let it heat up for a few moments then flambé the bananas. Remove from the heat when the flames begin to die down.

Spread the Nutella® over the cooled pie base, then top with the caramelised banana slices. Grate chocolate shavings over the top, then sprinkle with roasted hazelnuts.

Nutella: 60 Classic Recipes by Grégory Cohen (White Lion Publishing, £20) is out now