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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a good alternative to regular chocolate cakes. Original Recipe by Nigella Lawson. I have substituted the Rum in the original recipe for Grape Juice. Ingredients:
cake |
6 large eggs, separated |
pinch salt |
1/2 cup unsalted butter, softened |
1 13-ounce container nutellla |
2 tablespoons white grape juice |
1/2 cup finely ground hazelnuts |
4 ounces semi-sweet chocolate, melted and |
cooled |
ganache |
4 ounces whole hazelnuts |
1/2 cup heavy cream |
1 tablespoon rum |
4 ounces semi-sweet chocolate |
Directions:
1. Preheat oven to 350 degrees; butter a 9-inch springform pan.
2. In a large bowl (preferably metal), whisk the egg whites and salt until stiff.
3. In another bowl, cream the butter and Nutella, then add the juice, egg yolks, and ground hazelnuts.
4. Fold in melted chocolate.
5. Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined.
6. Fold in the remaining whites, one-third at a time, very gently but thorougly. Pour into springform and bake for 40 minutes.
7. Test for doneness by inserting tester, which should come out mostly clean; lightly pressing finger into top to check for a slight bouncing-back; and observing edges beginning to separate from pan.
8. Let cool completely, in pan, on a rack.
9. Toast the hazelnuts in a dry skillet, shaking them around frequently. Do it for about 5 minutes, or until they are lightly browned, then let cool completely. If hazelnuts came with skins on, put them
10. in a towel after toasting and rub around; this will remove most of the skins.
11. Chop chocolate, and add to sauce pan with cream and juice over medium-low heat.
12. Once chocolate is melted and components are combined, whisk until mixture reaches desired thickness, then cool.
13. Remove rim of cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over.
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