I found this recipe a while ago, and decided to make it last week. It was so good I made it again for another dinner I was going to. It's really very simple, has 6 ingredients, and it's pretty foolproof.
Nutella Cake
Serves 8
6 large eggs -- separated
115 g soft butter
1 jar of Nutella (400 g)
1 tablespoon Frangelico
100 g finely ground hazelnuts
120 g dark chocolate, melted
1. Preheat oven to 175 degrees C. (350 F).
2. Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
3. In a large bowl, beat the eggs whites with a pinch of salt until stiff but not dry.
4. In a separate bowl, beat the butter, and Nutella together, then add Frangelico, egg yolks, and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture by mixing in a dollop of egg white, before gently folding the rest of the egg white.
5. Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
It should rise up above the pan after cooking, similar to a souffle. Can be served either warm, or cold, with cream. (I prefer warm)
Nutella Cake
Serves 8
6 large eggs -- separated
115 g soft butter
1 jar of Nutella (400 g)
1 tablespoon Frangelico
100 g finely ground hazelnuts
120 g dark chocolate, melted
1. Preheat oven to 175 degrees C. (350 F).
2. Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
3. In a large bowl, beat the eggs whites with a pinch of salt until stiff but not dry.
4. In a separate bowl, beat the butter, and Nutella together, then add Frangelico, egg yolks, and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture by mixing in a dollop of egg white, before gently folding the rest of the egg white.
5. Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
It should rise up above the pan after cooking, similar to a souffle. Can be served either warm, or cold, with cream. (I prefer warm)
