Did you know – today is World Nutella Day! Once again, Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso are hosting “World Nutella Day 2014″ (the eighth instalment!) – a day to celebrate, get creative with, and most importantly, eat Nutella.
This is my fifth year participating in World Nutella Day – in 2010 I made a Nutella cheesecake, in 2011 I made Nutella lamingtons, in 2012 I went French with Nutella macarons craquelés while last year I made Nutella truffle pops. This year I decided to go simple with a Nutella-inspired dessert that I brought in to my staffroom on Monday morning because, quite frankly, who doesn’t need chocolate cake on a grey, cold Monday in the middle of the neverending Toronto winter?
Whilst this dessert doesn’t actually contain any Nutella (no Nutella was harmed in the making of this cake!), it’s full of hazelnuts – in the form of ground hazelnuts – and chocolate so hey, I reckon it counts for a World Nutella Day contribution, right?
EDITED TO ADD: I just noticed that the original recipe had a typo in the quantity of hazelnut meal – it should read (and has been corrected to read) 130g hazelnut meal.
- 175g dark chocolate, chopped
- 125g butter, chopped
- 6 eggs, separated
- 75g granulated sugar
- 130g hazelnut meal (ground hazelnuts)
- whipping cream, to serve
- Preheat oven to 350˚F.
- Grease a 6cm-deep, 20cm diameter springform cake pan.
- Combine chocolate and butter in a small saucepan and melt over low heat. Whisk until melted and well-combined.
- Place egg whites in a medium-sized bowl. Using an electric hand mixer, beat until the whites are at the glossy, soft-peak stage. Set aside.
- Now beat the egg yolks and sugar in a separate bowl until light in colour and thick and creamy.
- Add chocolate/butter mixture to the egg yolks and, using a rubber spatula, mix to combine.
- Add the hazelnut meal and gently fold the mix until the hazelnut meal is completely combined.
- Add ⅓ of the egg whites into the chocolate mixture. Gently fold in until you cannot see any more streaks of white.
- Repeat with remaining egg white, ⅓ at a time.
- Pour mixture into prepared pan. Bake for 45 minutes - a skewer inserted into the middle will show some crumbs.
- Cool the cake in the pan for about 10 minutes.
- Remove cake from pan and cook completely on a wire cake rack.
- Will keep overnight, at room temperature, covered with plastic wrap or foil.
- Serve with cream.
This is a rich-tasting cake but it’s light at the same time (the egg whites beaten separately helps with that). When I brought it to work, people were slicing tiny slices because they thought it would be dense like a flourless cake typically is, yet when they realised it was so light, they’d go back for a second (and sometimes even a third!) slice. It’s really good. Best of all, it takes no time to prepare. So go on – whip this up to celebrate today – you know you want to!