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Add a photoA rich and decadent Flourless Chocolate Cake
Ingredientes
- Cake
- 6 eggs (separated)
- ¼ tsp salt
- 1 stick of butter (softened)
- 400 g of Nutella
- 1 tablespoon rum, Frangelico or water (I used Water)
- 100 g ground hazelnuts (I only had almonds, so that is what I used)
- 100 g melted dark chocolate
- Icing
- 75 ml heavy whipping
- 125 g dark chocolate
- 1 tablespoon rum, Frangelico or water (I used Water)
- 100g Hazelnuts, toasted and Chopped or 1 pint Raspberries
Direcciones
- Cake
- Beat the egg whites and salt until it forms stiff peaks. Around 2 minutes or so.Beat Nutella and softened butter in a different bowl until it combines. Add the rest of the ingredients (including the egg yolks) except melted chocolate and the egg whites.
- Once everything is well mixed, stir the melted chocolate in and fold the egg whites into the mixture gently.
- Pour the batter into a 9-inch springform pan (lined with parchment paper and greased) and cook in a preheated 350 degree oven for about 45 minutes. When the cake is done, you will see that the cake will separate from the pan.
- Unmold, cool the cake and get the icing ready.
- Icing
- Mix the heavy cream, chocolate and your choice of liquid in a pan on the stovetop. Heat on moderate setting until the chocolate melts.
- Turn off the stove as soon as the chocolate melts, and start whisking until the mixture thickens. I added 4 Tbls powdered sugar at this point because it was too dark for me. Still did not end up all that sweet.
- Spread/pour the thickened chocolate mixture over the cake.
- Decorate with chopped toasted hazelnuts or raspberries
