Saturday, September 10, 2011

Flourless Nutella Cake

Flourless Nutella Cake
By Erin at Dinners, Dishes and Desserts

6 eggs (separated)
¼ tsp salt
1 stick of butter (softened)
400 g of Nutella
1 tablespoon rum, Frangelico or water (I used Water)

100 g ground hazelnuts (I only had almonds, so that is what I used)
100 g melted dark chocolate

Beat the egg whites and salt until it forms stiff peaks. Around 2 minutes or so.Beat Nutella and softened butter in a different bowl until it combines. Add the rest of the ingredients (including the egg yolks) except melted chocolate and the egg whites.

Once everything is well mixed, stir the melted chocolate in and fold the egg whites into the mixture gently.

Pour the batter into a 9-inch springform pan (lined with parchment paper and greased) and cook in a preheated 350 degree oven for about 45 minutes. When the cake is done, you will see that the cake will separate from the pan.

Unmold, cool the cake and get the icing ready.

75 ml heavy whipping
125 g dark chocolate
1 tablespoon rum, Frangelico or water (I used Water)

100g Hazelnuts, toasted and Chopped or 1 pint Raspberries
Mix the heavy cream, chocolate and your choice of liquid in a pan on the stovetop. Heat on moderate setting until the chocolate melts.

Turn off the stove as soon as the chocolate melts, and start whisking until the mixture thickens.   I added 4 Tbls powdered sugar at this point because it was too dark for me.  Still did not end up all that sweet. 

Spread/pour the thickened chocolate mixture over the cake.

Decorate with chopped toasted hazelnuts or raspberries