This cake came about because a close friend said “I love Nutella”  and she was very serious about it.  I too love Nutella but then again who doesn’t.  This cake is based around a flourless chocolate cake.  Please enjoy and don’t forget to drink a white russian with it

for the cake

6 large eggs (separated)
1 pinch of salt
125 grams soft unsalted butter
400 grams Nutella
1 tablespoon Frangelico
125 grams ground hazelnuts
100 grams 60% cacao chocolate (melted)

for the icing

100 grams roasted rough chopped hazelnuts
125 ml heavy cream
60 ml Frangelico
1 tablespoon  Dark rum
125 grams 60% cacao chocolate

  1. Preheat the oven to 350ºF. In a large bowl, whisk the egg whites and salt until stiff peaks begin to form, you don’t want to over beat your eggs because they will loose structure during the baking process and your cake will fall. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico , egg yolks and ground hazelnuts.  Continue to beat egg yolk mixture until it becomes airy, about 3 min.         -note- if you are using a kitchen aide, beat your egg whites first then transfer them out and beat the rest of the ingredients.  The reason behind this is egg whites will not develop a proper stiffness if fat is in the bowl.  So make sure all your bowls are thoroughly cleaned.Over a double boiler melt your chocolate and allow it to cool a bit.
  2. Fold cooled, melted chocolate into your egg yolk mixture a paddle attachment works best, then add 1/3 of your egg whites, mix gently and thoroughly so you don’t get pockets of egg whites, then gently fold in the rest of them 1/3 at a time.
  3. Pour into a 9 inch round greased and lined spring form cake pan and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack.  While the cake is still warm poke a few holes in the cake with a fork, and pour Frangelico over it to soak in.
  4. Toast the hazelnuts in a dry frying pan just until the aroma of hazelnuts fills the air.  keep shaking the pan so that they don’t burn.. Transfer to a plate and let cool.
  5. In a heavy-bottomed saucepan, add the cream, 1 tablespoon dark rum chopped chocolate, and heat gently whisking the entire time. Once the chocolate’s melted, take the pan off the heat and whisk until for 1 min to cool the ganache.   Unmould the cooled cake carefully, leaving it on the base.
  6. Ice the top with the chocolate icing, and sprinkle chopped toasted hazelnuts.
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