There are truffles to make, gifts to wrap, banners to sew, a glue gun to find… But, consider this my Christmas gift to you. The recipe for our new favorite dessert. Flourless nutella chocolate cake. I am finding that it’s pretty much guaranteed you’ll be asked for the recipe if you ever mention those 4 words together.
flourless nutella chocolate cake
Note: This recipe is in grams. Between pão de queijo and this, I use my $8 Wal-Mart gram scale all the time now. If you don’t have a gram scale, you can convert the grams in this recipe to ounces with Google.
200g unsalted butter, cut into chunks
100g dark chocolate (I used Ghiradelli chocolate chips)
100g white sugar
6 eggs, separated
1 t. instant coffee
Butter and lightly coat a 9″ springform pan with cocoa powder. Preheat the oven to 350F, and move your baking rack to the lowest place in the oven.
Cut the butter into chunks and the dark chocolate as well, and melt in a double boiler until smooth. Remove from heat and add the Nutella to the still-warm chocolate mix and mix well, until incorporated completely with a small whisk or fork. Add the instant coffee as well and mix. Separate the egg whites and egg yolks into two separate bowls. Add the white sugar to the yolks and beat for a minute or two with a hand mixer or a whisk. Add the chocolate mixture to the egg yolks and mix thoroughly. In the bowl where the egg whites are separated out, whisk/beat them until stiff peaks form. Add the beaten egg whites back to the chocolate mixture, mixing by hand until fully incorporated (this may take a few minutes) with a whisk. Pour the mixture into the springform pan and place into the oven. Bake for 20-30 minutes (mine was done closer to 30 minutes). Test after 20 minutes how jiggly the center of the cake still is – you don’t want the cake to be completely solid when finished but the center should not sway when moved. Stick a toothpick in a few places to make sure it’s cooked through and the toothpick comes out clean. Let cool (the cake will probably deflate quite a bit) at least 30 minutes before serving, and garnish with chopped hazelnuts or hazelnut halves.