Nutella Chocolate Cake
From grecogirl 12 years ago
- 60 min. to make
- Serves 8-10
I love hazelnuts and chocolate. Nutella is great and can be used in all sorts of recipes. This cake is super moist and delish! It's creamy, not too rich and melts in your mouth. You will need a springform pan for this recipe. Read more Did I mention it also has Frangelico in it! :)( this is optional) See less
Ingredients
- 6 large eggs (seperated) shopping list
- teaspoon salt shopping list
- 1/2 cup (1 stick) of soft butter shopping list
- 14 oz of nutella shopping list
- 4 oz melted chocolate (good quality semi-sweet or dark) shopping list
- 1-2 Tablespoons Frangelico alcohol (optional, but recommended) shopping list
- note: cake does not have a strong alcohol taste shopping list
- Frosting: shopping list
- 4 oz melted chocolate shopping list
- 1 cup of heavy cream shopping list
How to make it
- Preheat oven to 350
- (Make sure chocolate is melted and cool before starting.)
- Grease and line a springform pan with parchment paper.
- In large bowl beat egg whites and salt until stiff and peaks form. Set aside
- In a separate bowl beat butter and nutella together. Add Frangelico if wanted. Next add in the egg yolks to the mix and beat. Fold in the melted chocolate. When mixed well, gently fold in a a scoop of egg whites at a time until it is all incorporated.
- Pour batter into prepared springform pan.
- Bake at 350 for 40 minutes or until sides start to pull away.
- Let cool on rack completely before icing. cake will deflate, this is normal so don't freak out.
- For frosting:
- Melt chocolate in pan, When completely melted remove from heat and add in cream. Still until smooth. Refrigerate for 20 min or so to let thicken before icing cake.
- Add additional topping if wanted, but this cake doesn't need it.
- I added strawberries, but ground hazelnuts would go nicely.
- Enjoy!
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