Flourless Nutella Cakes Food

FLOURLESS NUTELLA CHOCOLATE CAKE

Steps:

• Preheat the oven to 350F / 175C, and place your baking rack on the lowest rung.
• Butter and lightly coat a 9″ springform pan with unsweetened cocoa powder.
• Cut the butter and the dark chocolate into chunks (or use high quality dark chocolate chips) and melt in a double boiler or in the microwave (on very low power) until smooth.
• Remove butter/chocolate mixture from heat source and add the Nutella and mix well with a small whisk or fork. Add the espresso powder and mix inches.
• Beat the egg whites in mixer bowl until peaks start to form to moderately stiff peaks.
• In a large mixing bowl, add the sugar to the egg yolks and beat with a whisk until thoroughly incorporated. Add the chocolate mixture and mix inches.
• Carefully add in the egg whites into the rest of the mixture and stir until well-blended (try not to deflate the egg whites completely but make sure they're completely mixed in).
• Pour into the prepared springform pan and place into the oven. Bake for 20-30 minutes. The cake should still seem a little "jiggly" in the center but a toothpick should come out clean.
• Let the cake cool completely, at least 30 minutes before serving. It'll likely deflate quite a bit.
• Can serve plain or with whipped cream and/or berries.

FLOURLESS NUTELLA CAKES

Steps:

• Preheat oven to 350°F.
• Beat eggs with stand mixer on highest speed 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. Measure out Nutella into a glass bowl. Microwave for about 20 seconds to soften.
• 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.
• Pour batter into 4 8-ounce ramekins.
• Bake for 35 minutes or until knife inserted comes out clean.