Chocolate Hazelnut Nutella Cake
The ultimate in decadence for the Nutella lover. A flourless chocolate cake made with ground hazelnuts. You can try making your own ground hazelnuts or use ground almonds.
Ingredients
Serves: 8
- Cake
- 6 large eggs (separated)
- 1 pinch of salt
- 150g soft unsalted butter
- 1 jar (400g) of Nutella, at room temperature
- 1 tablespoon Tia Maria
- 100g ground hazelnuts
- 120g dark chocolate (melted, cooled)
- Icing
- 100g hazelnuts (optional)
- 125ml double cream
- 1 tablespoon Tia Maria
- 125g dark chocolate
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Cake: Preheat oven to 180 degrees C, Grease and line a 23cm springform cake tin.
- In a large bowl beat the egg whites and salt until stiff.
- In a separate bowl beat butter and Nutella together, then add Tia Maria, beaten egg yolks and ground hazelnuts. Gently fold in the melted chocolate, then lighten with a spoonful of egg whites. Then gently fold in the rest of the egg whites.
- Pour mixture into the prepared cake tin and bake in the oven for 40 minutes or until it comes away from the sides of the tin.
- Icing Toast hazelnuts in a dry frying pan until golden. Put the cream, Tia Maria and chocolate into a saucepan over a low-medium heat.
- Once the chocolate has melted and combined with cream, remove from heat and allow to cool to a consistency whereby it can be spread over the top of the cake and not run down the sides.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
Altered ingredient amounts. Used orange rind, finely grated, and whisky in the cake, and juice + whisky in the topping, instead of Tia Maria.. (because I didn't have any!). - 02 Jan 2010 (Review from Allrecipes UK & Ireland)
Easy cake to make. Wonderful gooey texture, all the better as my dad can eat it as he is allergic to wheat! Will bake again. - 25 Aug 2012 (Review from Allrecipes UK & Ireland)
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