Today is National Napoleon Day, so to follow this holiday I found this great recipe!. Bacon Desserts; they’re trendy right now. Actually “trendy” isn’t quite strong enough to describe the impact of pork fat and sugar on food culture. It’s literally EVERYWHERE. Donuts served with bacon on top, chocolate covered b-strips, candied bacon, pork fat ice cream, deep fried twinkies stuffed with you-know-what, maple bacon martinis, chocolate chip piggy cookies, porky bread pudding… I could go on. The fact is, when Denny’s is advertising Maple Bacon Ice Cream Sundaes you know it’s become an over-the-top pop-culture phenomenon.
But I have thoroughly and completely given into this Bacon Dessert craze. Dreams of salty pork fat dripping with chocolate flood my mind and suddenly, I could care less if everyone else is doing it.
If my friends jumped off a cliff into a boiling river of Nutella with shards of bacon drifting through, would I jump too? Yes. Yes I would. Emphatically, YES.
After all, bacon does make everything better, and so does Nutella. So how could this be wrong?
This little creation is almost too easy to make. Dangerously easy. It involves three stand-alone ingredients that when put together have a dark power~Bacon, Nutella, and Pound Cake.
Make sure to prepare these with friends (AKA accountability partners) around or you WILL eat the entire tray!
Bacon & Nutella Napoleons
1 lb. bacon
1 pound cake
1 jar of Nutella
Cut the strips of bacon into quarters. Sizzle in a skillet until reddish-brown and mostly crisp.
Cut a pound cake into 1/4 inch slices. Then use a 1 - 1 1/2 inch cookie cutter to cut small circles of cake. You end up with about 60-70 circles, depending on the size of your pound cake.
Place some Nutella in a piping bag (or plastic bag with the corner snipped off) and layer the pound cake, Nutella and b-strips, three pound cake slices high.
Drizzle a little extra Nutella on top and sprinkle with a touch of sea salt.
more pictures: http://www.aspicyperspective.com/2011/04/bacon-nutella-napoleons.html