Flourless Nutella Cake Recipe

Name: Flourless Nutella Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 6 whole Eggs, Separated; 1/4 teaspoons Salt; 3/4 pounds, 2-1/8 ounces, weight Nutella; 1 stick Butter, Softened; 1 Tablespoon Rum (or Water); 3-5/8 ounces, weight Ground Nuts (hazelnuts Or Almonds); 3-5/8 ounces, weight Dark Chocolate, Melted; FOR THE ICING:; 5 tablespoons, 3-1/2 pinches Heavy Whipping Cream; 4-1/2 ounces, weight Dark Chocolate; 1 Tablespoon Rum (or Water); 4 Tablespoons Powdered Sugar (optional, To Adjust Consistency Or Taste); 1 pint Raspberries, For Garnish (or Chopped Toasted Hazelnuts)

Servings: persons

FOR THE CAKE:
6 whole Eggs, Separated
1/4 teaspoons Salt
3/4 pounds, 2-1/8 ounces, weight Nutella
1 stick Butter, Softened
1 Tablespoon Rum (or Water)
3-5/8 ounces, weight Ground Nuts (hazelnuts Or Almonds)
3-5/8 ounces, weight Dark Chocolate, Melted
FOR THE ICING:
5 tablespoons, 3-1/2 pinches Heavy Whipping Cream
4-1/2 ounces, weight Dark Chocolate
1 Tablespoon Rum (or Water)
4 Tablespoons Powdered Sugar (optional, To Adjust Consistency Or Taste)
1 pint Raspberries, For Garnish (or Chopped Toasted Hazelnuts)

1
To make the cake:
2
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 combined. Add the rest of the ingredients (including the egg yolks) except melted chocolate and the egg whites.
3
Once everything is well mixed, stir the melted chocolate in and fold the egg whites into the mixture gently.
4
Pour the batter into a 9-inch springform pan (lined with parchment paper and greased) and cook in a preheated 350u00b0F oven for about 45 minutes. When the cake is done, you will see that the cake will separate from the pan.
5
Unmold, cool the cake and get the icing ready.
6
To make the icing:
7
Mix the heavy cream, chocolate and your choice of liquid (rum or water) in a pan on the stovetop. Heat on moderate setting until the chocolate melts.
8
Turn off the stove as soon as the chocolate melts, and start whisking until the mixture thickens. (I added 4 tablespoons powdered sugar at this point because it was too dark for me. It still did not end up all that sweet.)
9
Spread/pour the thickened chocolate mixture over the cake. Decorate with chopped toasted hazelnuts or raspberries.

1495

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CAKE:, 6 whole Eggs, Separated, 1/4 teaspoons Salt, 3/4 pounds, 2-1/8 ounces, weight Nutella, and more.

Yes, Flourless Nutella Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flourless Nutella Cake

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