It’s that time of the month again…Secret Recipe Club Reveal Day!! This is my second month being a part of this group, and it is lots of fun. I have been introduced to new and wonderful blogs. And this month…oh my was this month a yummy one! Amanda does such a wonderful job organizing this group. Want to join? You can check out the Secret Recipe Club page for all the information.
This month I was assigned Ilke’s Kitchen. Ilke was born and raised in Turkey. She moved to the states to attend college, and has been here since. I was excited when I was checking out her blog. I don’t have any experience with Turkish food, and thought this was going to be fun to try something new. But then I spotted this cake, and I immediately got side tracked. I think by now, you all know my obsession with Nutella. There was this, this, this, and this, and oh yeah this. How could I not make this cake? I kept searching, looking at her delicious breads and other authentic dishes, but this cake kept calling to me. So I finally just gave in.
Boy am I glad I did, it was so good! I will go back and try something else from her site, something actually from Turkey, but for now you can check out this lovely, chocolately, amazing cake!
Flourless Nutella Cake
From Ilke’s Kitchen
Cake
6 eggs (separated)
¼ tsp salt
1 stick of butter (softened)
400 g of Nutella
1 tablespoon rum, Frangelico or water (I used Water)
100 g ground hazelnuts (I only had almonds, so that is what I used)
100 g melted dark chocolate
Beat the egg whites and salt until it forms stiff peaks. Around 2 minutes or so.Beat Nutella and softened butter in a different bowl until it combines. Add the rest of the ingredients (including the egg yolks) except melted chocolate and the egg whites.
Once everything is well mixed, stir the melted chocolate in and fold the egg whites into the mixture gently.
Pour the batter into a 9-inch springform pan (lined with parchment paper and greased) and cook in a preheated 350 degree oven for about 45 minutes. When the cake is done, you will see that the cake will separate from the pan.
Unmold, cool the cake and get the icing ready.
Icing
75 ml heavy whipping
125 g dark chocolate
1 tablespoon rum, Frangelico or water (I used Water)
100g Hazelnuts, toasted and Chopped or 1 pint Raspberries
Mix the heavy cream, chocolate and your choice of liquid in a pan on the stovetop. Heat on moderate setting until the chocolate melts.
Turn off the stove as soon as the chocolate melts, and start whisking until the mixture thickens. I added 4 Tbls powdered sugar at this point because it was too dark for me. Still did not end up all that sweet.
Spread/pour the thickened chocolate mixture over the cake.
Decorate with chopped toasted hazelnuts or raspberries
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