“My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished two bags of M&M’s and a chocolate cake. I feel better already.” - Dave Barry
Nutella Cake
[Recipe by Nigella Lawson]
Cake
1/2 cup ground hazelnuts
6 large eggs (separated)
1 pinch of salt
1/2 cup unsalted butter, softened
13 oz jar Nutella
1 tablespoon rum
1/2 cup dark chocolate (melted)
Ganache
1 cup whole hazelnuts (roasted and peeled)
1/2 cup heavy cream
1 tablespoon rum
1/2 cup dark chocolate
Toast the hazelnuts in a dry skillet or in a toaster oven for about 4 minutes, shaking them frequently to avoid burning. Rub them in a towel to remove the skins and let them cool completely before using.
Preheat the oven to 350°F and butter a 9-inch springform pan.
In a large bowl, beat the egg whites and the salt until they form stiff peaks. In a separate bowl, mix the Nutella and butter together until cream. Add the rum, egg yolks, and ground hazelnuts, mixing until well-blended.
Fold in the cooled, melted chocolate. Add just a dollop of the egg whites, mixing in completely, then gently fold in the rest of them a third at a time.
Pour the batter into the prepared pan and cook for about 40 minutes (or it starts to pull away at the sides). Cool completely on a rack.
In a small saucepan over low heat, mix together the cream, rum, and chocolate. Remove the pan from the heat when the chocolate has melted and whisk it until it reaches the right consistency to ice the top of the cake. Unmold the cake carefully (leaving the base on) and ice the top of the cake with the chocolate. Place the whole hazelnuts over the top.
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