Flourless Nutella Cake


Flourless Nutella Cake
via http://www.msadventuresinitaly.com/blog/2011/02/05/flourless-nutella-chocolate-cake-recipe-for-world-nutella-day-2011/

This cake is really really good! Now that I’m eating gluten free it’s a great dessert that I can make to take to gatherings or when I host a gathering that I can enjoy as well as others. They won’t even know it’s gluten free so don’t tell them!

Flourless Nutella Cake Pic

My notes:
*Don’t add anything extra. I’ve tried adding extra chocolate but it’s too creamy. Stick to the measurements in the recipe.
*You can also make it in an 8″ cake pan and even double the recipe for a 13×9 but it takes a little longer to cook so turn the temp down a bit so it doesn’t burn the outside.
*One more thing, I used the Starbucks Via instant coffee.

FLOURLESS NUTELLA CHOCOLATE CAKE RECIPE

Note: Below the recipe is a pic showing how the batter looked during various points of preparration. Getting an electronic scale is one of the best investments you can make for your kitchen. In case you don’t have one, you can convert the grams in this recipe to ounces with Google. Credit where credit’s due: David Lebovitz’s Chocolate Cake heavily inspired me.

Note: the better the quality of ingredients you use, the better the cake will be. Organic, cage free, etc.

200g unsalted butter, cut into chunks (this is all of two 8oz sticks minus about 1.5 tsps. Use that portion to grease the pan with.
200g dark chocolate
200g Nutella (just under 1 cup)
100g white sugar (just under 1/2 cup)
6 eggs, separated
1 t. instant coffee or espresso powder

  1. Butter a 9″ springform pan. Preheat the oven to 350F / 175C, and move your baking rack to the lowest rung in the oven.
  2. Cut the butter into chunks and the dark chocolate as well, and melt in a double boiler or in the microwave until smooth. If melting in a microwave, take out to stir every 30 seconds or so until smooth.
  3. Remove from heat/microwave 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/espresso powder as well and mix.
  4. 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.
  5. Add the chocolate mixture to the egg yolks and mix thoroughly.
  6. Whisk/beat the egg whites until peaks start to form, tending toward stiffer peaks rather than just soft peaks.
  7. Add the beaten egg whites to the chocolate mixture, folding gently with a whisk or spatula until fully incorporated (this may take a few minutes).
  8. 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.
  9. Let cool (the cake will probably deflate quite a bit) at least 30 minutes before serving, and garnish with chopped hazelnuts or hazelnut halves.

 

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