We had a bit of leftover for the night. I froze the cake and we ate it the next day. It still tastes as good as when it’s first served. The nice thing about this recipe is that you can serve it any time, anywhere. It’s simple, yes, but it’s also elegant enough to be served to guests. The taste of chocolate and the nuts themselves are so good together no one will complain. They will all be too busy asking for seconds to even utter a word.
See what our friends over at Bake Or Break have to say about this recipe:
“For all you serious chocolate fans, I urge you to give it a try. If you’re a Nutella fan, too, then I really must insist that you make it as soon as possible.”
My family is both. We all love Nutella and we’re serious chocolate fans. But I don’t doubt that non-chocolate lovers will fall in love with this too!
Ingredients
- 6 large Eggland’s eggs, separated
- pinch of Morton salt
- 1/2 cup Land O Lakes unsalted butter, softened
- 14 ounces Nutella
- 1 tablespoon Frangelico, rum, water
- 1/2 cup ground Fisher hazelnuts
- 4 ounces Toll House bittersweet chocolate, melted and cooled
- 4 ounces Fisher hazelnuts
- 1/2 cup Borden heavy cream
- 1 tablespoon Frangelico, rum, or water
- 4 ounces Toll House bittersweet chocolate
Instructions
To make the cake:
Preheat oven to 350°. Grease and line a 9-inch springform pan.
Whisk egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella. Mix in Frangelico, egg yolks, and hazelnuts. Fold in chocolate. Then, fold in the egg whites.
Pour into prepared pan. Bake for 40 minutes, until cake begins to come away from the sides of the pan. Cool cake completely on a wire rack.
To make the frosting:
Toast hazelnuts in a skillet until golden brown in places. Transfer to a plate to cool. (Be sure to cool completely before putting them on the cake.)
In a heavy saucepan, heat the cream, Frangelico, and chocolate. When the chocolate has melted, remove pan from heat and whisk until thick enough to ice the cake.
Unmold the cake, leaving it on its base. Ice the top of the cake with the icing. Top with toasted hazelnuts.
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Quick Tip: This recipe calls for bittersweet chocolate, but you can use any type you like.
Thanks again to Bake Or Break for this amazing recipe.
