Preheat the oven to 180șC/gas mark 4. In a large bowl, whisk
the egg whites and salt until stiff but not dry. In a separate
bowl, beat the butter and Nutella together, and then add the
Frangelico (or whatever you're using), egg yolks and ground
hazelnuts.
Fold in the cooled, melted chocolate, then lighten the mixture
with a large dollop of egg white, which you can beat in as
roughly as you want, before gently folding the rest of them in a
third at a time.
Pour into a 23cm/9 inch round greased and lined springform
tin and cook for 40 minutes or until the cake's beginning to
come away at the sides, then let cool on a rack.
Toast the hazelnuts in a dry frying pan until the aroma wafts
upwards and the nuts are golden-brown in parts- keep shaking
the pan so that they don't burn on one side and stay too pallid
on others. Transfer to a plate and let cool. This is imperative- if
they go on the ganache while hot, it'll turn oily. (Believe me, I
speak from experience.)
In a heavy-bottomed saucepan, add the cream, liqueur or
water and chopped chocolate, and heat gently. Once the
chocolate's melted, take the pan off the heat and whisk until it
reaches the right consistency to ice the top of the cake.
Unmould the cooled cake carefully, leaving it on the base as it
will be too difficult to get such a damp cake off in one piece.
Ice the top with the chocolate icing, and dot thickly with the
whole, toasted hazelnuts. If you have used Frangelico, put
shot glasses on the table and serve it with the cake.
Originally Submitted
4/19/2013
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