CAKE - Chocolate Hazelnut Cake

By Aemelia

Ingredients

• CAKE:
• 6 large eggs, separated
• pinch of salt
• 1/2 cup unsalted butter, softened
• 14 ounces Nutella
• 1 tablespoon Frangelico, rum, water
• 1/2 cup ground hazelnuts
• 4 ounces bittersweet chocolate, melted and cooled
• ICING:
• 4 ounces hazelnuts
• 1/2 cup heavy cream
• 1 tablespoon Frangelico, rum, or water
• 4 ounces bittersweet chocolate

Details

Adapted from bakeorbreak.com

Preparation

Step 1

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.

ICING:
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.