Preheat the oven to 180ºC/gas mark 4/350ºF. 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.
4Toast 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.
If your hazelnuts have skins on then after toasting in the frying pan
transfer them to a slightly dampened tea towel and rub them while they
are still warm to remove the skins.
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.
Originally Submitted
2/16/2014
0 Out of 5 from
0 reviews
You can add this Nutella cake recipe to your own private DesktopCookbook.