Thursday, 7 May 2015

Nutella cake

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.


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