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1
Preheat oven to 350 F and butter a 10-inch springform pan.
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2
Wrap bottom and side of pan with a large piece of heavy-duty foil to waterproof.
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3
Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth.
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4
Remove top of double boiler or bowl from heat and stir in Nutella and hazelnut butter until combined well.
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5
In a large bowl of a standing electric mixer or in a large bowl with a handheld mixer beat eggs until frothy, about 1 minute.
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6
Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes if using a standing mixer and about 8 minutes if using a hand-held mixer.
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7
Pour chocolate mixture into egg mixture and stir until combined well.
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8
In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but thoroughly.
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9
Pour batter into springform pan and put springform pan in a roasting pan.
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10
Add enough hot water to roasting pan to reach halfway up side of springform pan.
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11
Bake cake in middle of oven 1 hour and 10 minutes.
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12
Turn off oven and let cake stand in oven 40 minutes.
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13
Remove springform pan from water and cool cake in pan on a rack 30 minutes.
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14
Remove side of pan from cake.
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15
Let cake cool completely before serving.
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16
Serve cake with whipped cream.
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17
Cake keeps, covered and chilled, 3 days.
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18
Cake served at room temperature will have a texture reminiscent of mousse; chilled cake will be more fudgelike.
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19
Available at specialty foods shops and many supermarkets.
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20
** Available for purchase from Dundee Orchards, P.O.
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21
Box 327, Dundee, OR 97115, (503) 538-8105.
