Chocolate + Nutella = One Beautiful Cake!

 

Tackling baking, one mediocre dessert at a time…

Greetings Glutards! Today, I am going to try something a little ambitious for me.  I’ve said in numerous posts before, I am no good at baking.  Exact measurements and I just don’t get along.  But this week I was craving something sweet and wanted to make a statement.  Enter the Nutella Flourless Cake!

I found out about this recipe from my friend, Casey.  It was created by Paula Jones and is posted on bell’alimento.  Her recipe gives you the option to make the cake in several small ramekins or in a 9 inch spring form pan.  Well, I stole a spring form pan from work, and chose to make mine into a 2 layered cake.  So ambitious for someone so inept at baking…

Here’s what you’ll need:

• 6 TBSP Unsalted butter
• 6 Ounces of Hershey’s milk chocolate chips
• 2 Ounces Nutella
• 6 Eggs, separated
• 3/4 Cup of sugar
• Powdered sugar – for dusting, if desired

Here’s how ya’ do:

Start by preheating your oven to 325 degrees.  Spray your 9 inch spring form pan with your favorite cooking spray.  I also lined the bottom of mine with parchment paper to make the cake easier to remove after baking.  See, I’m learning…

In a large microwave safe mixing bowl add your butter, chocolate chips, and Nutella.  CAREFULLY melt the ingredients together.  Stir them about every 30 seconds.  Be careful.  Molten chocolate is delicious AND dangerous.

Let your chocolate cool slightly.  Then, whisk in your egg yolks one at a time.  Make sure they are playing together nicely with your confectionary comrades already in the bowl. 

In a separate bowl, beat your egg whites until stiff peaks are formed.  Add in your sugar and beat that mofo until it’s glossy and poppin’.  Then add half of the egg white mixture to your chocolate mixture.  Mix to combine.  Carefully fold in the remaining egg whites.

Pour your chocolaty goodness into your greased spring form pan.  Place it on a baking sheet and put the whole thing into the oven for 35-45 minutes.  I left mine in for about 50 minutes.  Just keep an eye on it and look for a firm top (who doesn’t love a firm top?) and for the cake to pull away from the sides.

If you wanna make a layer cake like me, just make 2 of these cakes.  When they are finished cooling, you can trim the uneven tops of the cakes so they will stack nicely on top of each other.  Think food Legos.  Feel free to throw some frosting in-between the layers and all over the outside of the cake. 

I made an espresso icing for the cake, which did not turn out the way I wanted.  It looked like Marc Summers espresso slimed my cake on a special Double Dare episode of Unwrapped.  This cake was my physical challenge.  It looked a mess, but it tasted excellent.  If any of you make your own frosting/icing for your baked goods, PLEASE send me some tips.  Also, I probably shouldn’t have had a whole bottle of sake while baking this cake.  whoops…

And there you have it.  A delicious and decadent chocolate cake that will be the hit with all of your glutarded friends.

Make this.  Let me know what you think.  I <3 feedback.  Enjoy!

Glutardedly Yours,

 

~Tim

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