Whenever I make one of Nigella Lawson’s recipes I am never disappointed. I don’t care about this woman’s personal and marital woes (or crack addiction) she knows decadence! There is nutella in this cake, there is chocolate in this cake, it is literally death by chocolate. Each bite and you’re saying omgosh this is sooooo good!! Just make sure you have a glass of milk handy!!By the way, I didn’t follow this recipe exactly word for word because I opted to fore-go the hazelnuts on top (step #4) as decoration and instead what I did was slice the cake in half, fill with icing, and then top with icing. Maybe that’s why it was soooo decadent!
for the cake
6 large eggs (separated)
1 pinch of salt 125 grams soft unsalted butter
400 grams Nutella
1 tablespoon rum
100 grams ground hazelnuts
100 grams dark chocolate (melted)
for the icing
100 grams hazelnuts (peeled weight)
125 ml double cream
1 tablespoon rum
125 grams dark chocolate
1.Preheat the oven to 180ºC/gas mark 4/350ºF. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add rum, egg yolks and ground hazelnuts.
2.Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
3.Pour into a 23cm/9 inch round greased and lined springform tin and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack.
4.Toast the hazelnuts in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don’t burn on one side and stay too pallid on others. Transfer to a plate and let cool. This is imperative: if they go on the ganache while hot, it’ll turn oily. (Believe me, I speak from experience.) If your hazelnuts have skins on then after toasting in the frying pan transfer them to a slightly dampened tea towel and rub them while they are still warm to remove the skins.
5.In a heavy-bottomed saucepan, add the cream, liqueur and chopped chocolate, and heat gently. Once the chocolate’s melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
6.Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.