Flourless Nutella Cake

• 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 350u0b0F 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.

cake, eggs, ubc, ube, butter, water, cream, chocolate, water, powdered sugar, raspberries

Taken from tastykitchen.com/recipes/desserts/flourless-nutella-cake/ (may not work)