Note: This recipe is in grams. Between pão de queijo and this, I use my $8 Wal-Mart gram scale all the time now. If you don't have a gram scale, you can convert the grams in this recipe to ounces with Google.
200g unsalted butter, cut into chunks
100g dark chocolate (I used Ghiradelli chocolate chips)
200g Nutella
100g white sugar
6 eggs, separated
1 t. instant coffee
optional, but highly suggested: whipping cream and more nutella to top
Butter and lightly coat a 9″ springform pan with cocoa powder. Preheat the oven to 350F, and move your baking rack to the lowest place in the oven.
Cut the butter into chunks and the dark chocolate as well, and melt in a double boiler until smooth. Remove from heat and add the Nutella to the still-warm chocolate mix and mix well, until incorporated completely with a small whisk or fork. Add the instant coffee as well and mix. Separate the egg whites and egg yolks into two separate bowls. Add the white sugar to the yolks and beat for a minute or two with a hand mixer or a whisk. Add the chocolate mixture to the egg yolks and mix thoroughly. In the bowl where the egg whites are separated out, whisk/beat them until stiff peaks form. Add the beaten egg whites back to the chocolate mixture, mixing by hand until fully incorporated (this may take a few minutes) with a whisk. Pour the mixture into the springform pan and place into the oven. Bake for 20-30 minutes (mine was done closer to 30 minutes). Test after 20 minutes how jiggly the center of the cake still is – you don’t want the cake to be completely solid when finished but the center should not sway when moved. Stick a toothpick in a few places to make sure it’s cooked through and the toothpick comes out clean. Let cool (the cake will probably deflate quite a bit) at least 30 minutes before serving, and garnish with chopped hazelnuts or hazelnut halves.
Butter and lightly coat a 9″ springform pan with cocoa powder. Preheat the oven to 350F, and move your baking rack to the lowest place in the oven.
Cut the butter into chunks and the dark chocolate as well, and melt in a double boiler until smooth. Remove from heat and add the Nutella to the still-warm chocolate mix and mix well, until incorporated completely with a small whisk or fork. Add the instant coffee as well and mix. Separate the egg whites and egg yolks into two separate bowls. Add the white sugar to the yolks and beat for a minute or two with a hand mixer or a whisk. Add the chocolate mixture to the egg yolks and mix thoroughly. In the bowl where the egg whites are separated out, whisk/beat them until stiff peaks form. Add the beaten egg whites back to the chocolate mixture, mixing by hand until fully incorporated (this may take a few minutes) with a whisk. Pour the mixture into the springform pan and place into the oven. Bake for 20-30 minutes (mine was done closer to 30 minutes). Test after 20 minutes how jiggly the center of the cake still is – you don’t want the cake to be completely solid when finished but the center should not sway when moved. Stick a toothpick in a few places to make sure it’s cooked through and the toothpick comes out clean. Let cool (the cake will probably deflate quite a bit) at least 30 minutes before serving, and garnish with chopped hazelnuts or hazelnut halves.
OR
What I did: Whip up some whipping cream and fold in nutella until it's a light brown (refer to the below picture). This is almost like a mousse topping and gives the cake a delicious lightness to it.
Source: adapted from this recipe
But truly, all credit goes to the world-reknown culinary extraordinaire, MARINA, for introducing me to this!
So, Merry Christmas to you!!!
And a most-happy birthday to grandma Becky!
Of all the birthdays we have wished happy from afar, it was so sad that our camera battery died after this pic. As best as we could, we etched the memories in our hearts as we celebrated this special day together.
For continued unwrapping of Christmas:
- a must-read
- a good-watch
- a great-inspiration
Let every heart prepare Him room...
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