Moist, heavy and soooo chocolatey! The cake really reminds me of a brownie and it is really hard to believe its gluten-free!
- 6 eggs
- 125 soft, unsalted butter
- 100g melted dark chocolate
- 100g ground hazelnuts (or almonds)
- 1tbsp hazelnut liqueur
- 400g nutella
Beat the egg whites until stiff then set aside.
In a separate bowl beat the butter with nutella, then add egg yolks and all remaining ingredients and mix until combined.
Fold in the egg whites. Pour the mixture into a 23cm lined baking tin and bake in a pre-heated oven at 180C for about 45 minutes.