6 eggs (separated)
1 pinch salt
½ cup and 1 tbsp. unsalted butter, room temp.
1 jar Nutella
1 tbsp hazelnut or rum extract
3.5 oz hazelnuts, finely ground
2 ½ (1.45 oz) dark chocolate bars, melted
3.5 oz hazelnuts, peeled
½ cup heavy cream
1 tbsp. hazelnut or rum extract
2 ½ (1.45 oz) chocolate bars, chopped
Preheat the oven to 350º. In a mixer, beat together egg whites and salt until peaks appear. In a bowl, mix together the butter, Nutella, and hazelnut extract. Beat the egg yolks, then stir into the Nutella mixture along with the ground hazelnuts. Fold in the melted chocolate, then beat in a spoonful of the egg white mixture. Slowly add in the rest of the egg white mixture in thirds. Bake for 40 minutes, then let cool.
While your cake is cooling, make the frosting. Over medium heat, toast the hazelnuts, making sure to stir frequently so they don’t burn. Once they have started to turn a golden brown, remove and let cool on a plate. Remove skins by rubbing the cooled nuts with a moist towel. Allow them to finish cooling. In a saucepan, combine heavy cream, hazelnut extract, and chocolate. Stir over medium heat until the chocolate melts. Remove from heat and whisk the mixture as it cools, until it thickens. Frost your cake and top with the cooled hazelnuts. Serve, and most of all, enjoy your chocolately treat!
Recipe from Nigella