I made this cake for World Nutella Day (Feb.5th):
Chocolate Cake with Nutella glaze
For the cake:
1 pound Ghiradelli semisweet chocolate
1/2 cup unsalted butter
1 1/2 teaspoons flour (okay, it’s almost flourless)
2 teaspoons sugar
1 teaspoon hot water
1 teaspoon vanilla
4 large eggs, separated
Preheat the oven to 425°F. Grease an 8-inch round cake pan.In a double boiler, or in a microwave, heat together the chocolate and butter till just melted. Stir in the flour, sugar, water, vanilla and egg yolks, mixing to combine thoroughly, but not beating.Beat the egg whites until stiff but not dry. Gently fold them into the chocolate batter. Turn the batter into a greased 8-inch round cake pan.Bake the cake for 15 minutes. Remove it from the oven; the middle won’t appear set — that’s OK. Turn the cake out of the pan, allow it to cool. Pour cooled ganache over top and refrigerate to set glaze.
For Nutella glaze:
1/2 cup Nutella hazelnut spread
1/2 cup milk
1/2 tbsp. butter
Melt butter with milk in saucepan over med. heat; bring to a boil and remove promptly; stir in Nutella and allow to melt, then whisk mixture together and let it cool completely.