This past weekend I made homemade Nutella. Seriously what was I thinking? I love Nutella. Obsessed with Nutella. Anything hazelnut and chocolate it heaven in my book but combine them together and it is perfection on a spoon. So since I made a whole batch of it, I am obviously eating it. Right from the jar. Last night before bed, this morning for breakfast. I need help. But at least I am using a spoon and not just sticking my whole hand in there as I am tempted to do. So to save me from myself and use some of this Nutella spread, I made a cake with it for some friends that came over for dinner the other night – a flourless hazelnut chocolate cake. It is basically Nutella in cake form. Or should I say heaven in a cake form.
- 10 ounces semisweet chocolate
- 4 ounces toasted hazelnuts
- 3 tablespoons confectioner's sugar
- 1/4 cup premium-quality Dutch-process cocoa powder
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup plus 5 tablespoons granulated sugar
- 1/2 cup Nutella store bought or homemade (If making it at home, here is the recipe
- 6 eggs, separated
- 1 teaspoons instant espresso brewed, (Take 1 teaspoon instant expresso mixed in two teaspoons of hot water, cooled, then take 1 teaspoon from that mixture)
- 2 teaspoons rye bourbon (optional)
- 2 teaspoons pure vanilla extract
Preheat oven to 325°F. Spray a 9-inch springform pan lightly with nonstick cooking spray and set aside. Fill the bottom of a double boiler one-third full with water and bring to a simmer over medium-low heat. Place a medium bowl over the water, turn off the heat, and melt the chocolate, stirring occasionally. Once melted, set aside to cool. In the bowl of a food processor, pulse the hazelnuts with the confectioners' sugar and cocoa to form a fine, sand-like mixture.
In an electric mixer, beat the butter and 3/4 cup of the granulated sugar until very light and fluffy. Beat in the hazelnut paste, scraping down the sides of the bowl with a spatula, then beat in the egg yolks, one at a time. Beat in the espresso, bourbon, and vanilla extract, followed by the melted chocolate. Fold in the nut mixture.
In a separate mixing bowl, use the whip attachment to beat the egg whites until foamy. Gradually add the remaining 5 tablespoons of sugar and continue beating until soft peaks form. Using a rubber spatula, gently fold the egg whites into the cake batter. Place the prepared molds on a greased baking sheet and divide the batter evenly among them.
Bake the cakes just until they puff and crack slightly, about 45 - 60 minutes. Remove from the oven and cool slightly before serving.