Sinfully Delicious And Brillantly Simple

I first discovered Nutella on a trip to Germany. It was served every morning with toast at the bread and breakfasts my friend and I stayed at (before I knew I was GF). Breakfast consisted of this delicious hazelnut chocolate spread on toast, a yogurt, and a coffee. We’d savor the moment, enjoying the slow wake up and the leisurly day ahead of us. I loved those mornings as we slowly woke up to another day planning trips to various castles and countryside walks. This cake reminds me of our time there. It’s a taste that tells me to slow down and just enjoy.

INGREDIENTS:

4 large or extra large eggs

8 1/2 ounces Nutella (weighted, please remember 8 1/2 oz weighted is not the same as liquid ounces)

DIRECTIONS:

Grease a 8 inch round springform pan (you can use a 7 inch springform pan and get a taller looking cake but you will have to bake longer). Then line with parchment paper on sides and on bottom. (One of the cakes I made, I simply sprayed pan but it still sticks, so it is best to line with parchment paper. By spraying with oil first, the parchment paper stick ons better.) Preheat oven to 350F. Beat eggs on highest speed with stand mixer until about triple in volume, about 6 minutes. The egg consistency is the key to making this recipe work, so don’t try to save time on this step. Eggs must be beaten until triple in volume as that is what creates the cake. 2. Measure out Nutella into a glass bowl. Microwave Nutella for about 20 seconds to make it softer. Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain. Make sure to do this in 3 batches because otherwise the whipped eggs may lose too much of the air that has been whipped into them if you try to do it all at once. 3. Pour batter into springfoam pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cake cool completelybefore removing from pan and cutting and serving.