Flourless Nutella Chocolate Cake

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READY IN: 1hr 10mins
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350F / 175C, and place your baking rack on the lowest rung.
  • Butter and lightly coat a 9″ springform pan with unsweetened cocoa powder.
  • Cut the butter and the dark chocolate into chunks (or use high quality dark chocolate chips) and melt in a double boiler or in the microwave (on very low power) until smooth.
  • Remove butter/chocolate mixture from heat source and add the Nutella and mix well with a small whisk or fork. Add the espresso powder and mix inches.
  • Beat the egg whites in mixer bowl until peaks start to form to moderately stiff peaks.
  • In a large mixing bowl, add the sugar to the egg yolks and beat with a whisk until thoroughly incorporated. Add the chocolate mixture and mix inches.
  • Carefully add in the egg whites into the rest of the mixture and stir until well-blended (try not to deflate the egg whites completely but make sure they’re completely mixed in).
  • Pour into the prepared springform pan and place into the oven. Bake for 20-30 minutes. The cake should still seem a little "jiggly" in the center but a toothpick should come out clean.
  • Let the cake cool completely, at least 30 minutes before serving. It'll likely deflate quite a bit.
  • Can serve plain or with whipped cream and/or berries.
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