Flourless Nutella Chocolate Cake
Recipe type: Dessert
Serves: 12
  • Cocoa powder and butter to grease the pan
  • 6 large eggs (to be separated)
  • 3-1/2 ounces of semisweet chocolate, chopped (3-1/2 squares of Baker's Chocolate or 2 scored sections of a Scharffen Berger chocolate baking bar)
  • 1-3/4 sticks of butter (14 tablespoons), cut into pieces
  • ¾ cup scant Nutella (or any chocolate hazelnut spread)
  • 1 teaspoon instant espresso powder or coffee granules
  • 1-1/2 teaspoons Frangelico Hazelnut Liqueur (or substitute 1 teaspoon vanilla)
  • ¼ teaspoon sea salt
  • ½ cup granulated white sugar
  • Powdered sugar to decorate the top
  1. This recipe uses 3 bowls that will be combined at the end. Bowl 1 is for chocolate and needs to be microwaveable. Bowl 2 is for egg yolks and needs to be the largest bowl. Bowl 3 is for egg whites and goes with the mixer. The first step is to separate the eggs into their respective bowls. Eggs separate more easily when cold. Then set eggs aside because egg whites gain more volume when beaten at room temperature.
  2. Line a 9 inch springform pan with parchment paper or grease the pan with butter and lightly dust with cocoa powder to prevent sticking. Place the oven rack on the second level from the bottom. Preheat the oven to 350 degrees fahrenheit (175C). If using convection oven, lower the temperature by about 12 degrees F.
  3. The chocolate bowl: melt the chocolate and butter in the microwave at 50% power. Stir after every 30-60 seconds until smooth. Do not overcook. Alternatively, the chocolate mixture can be melted in a double boiler over the stove, but it will take longer. Remove chocolate bowl to the counter. While still warm, stir in the Nutella, espresso, liqueur, and salt. Mix with a whisk until fully incorporated. The Nutella will completely melt.
  4. The yolk bowl: whisk the yolks and sugar together until well combined. Then add the chocolate mixture into the yolk bowl. Whisk until well combined.
  5. The egg whites bowl: beat the egg whites in a stand mixer or with a hand mixer until peaks form. The peaks should be between soft and stiff, but not dry.
  6. Add the beaten egg whites to the chocolate/yolk mixture. Gently fold together with a large rubber spatula. Use as few strokes as necessary to fully incorporate. If a few stubborn clumps of egg whites remain, whisk the batter a few quick times to finish the incorporation.
  7. Pour the batter into the springform pan. Bake in the oven for 25-30 minutes. If your springform leaks, place a piece of aluminum foil under the pan in the oven for the first 5 minutes of baking, then remove. The cake will puff near the top of pan at the end of baking. The cake is done when a toothpick inserted in the center comes out clean. Jiggle the pan slightly-- if the center sways more than the rest of the cake, it is not ready. The cake should not be completely solid when finished.
  8. As the cake cools, it will crack on the surface and deflate substantially. Once cool, dust with powdered sugar for decoration.
Recipe by Foodie Goes Healthy Recipe Blog at https://foodiegoeshealthy.com/flourless-nutella-chocolate-cake/