Dinner with good friends is always a wonderful event. There is just something about eating, laughing, sharing stories and laughing with people who get you. I love my monthly date with my friends.
We always bring a little gift or treat for each other. This month we received a shower aromatherapy ball (mine was grapefruit and lavender and I'm headed to the store for more), a chocolate hazelnut bar (YUM!), peppermint chap stick (perfect for this time of year), I took caramel corn, and Linda brought a flourless chocolate cake with Nutella buttercream. Oh my, it was so good. We sat right in the restaurant and ate it. It was that good.
It is one of those treats that you don't need much to satisfy. But boy, it is good (have I said that already?). The fact that Nutella is one of the ingredients guarantees success. So, if you are gluten free or not, this is the perfect dessert for something special or just something. Make it. I dare you not to dream about it, like I have been doing.
I had to make this cake this week. It is the perfect cake to celebrate my one year blog birthday. Who would have thought that I could ramble on for a whole year? (Well, anyone who knows me, knows I can go on and on and on...) So, happy birthday to me and my little blog. I hope you try this cake and have a piece to help me celebrate. Let me know what you think about this little piece of deliciousness. By the way, you're welcome.
Flourless Chocolate Cake with Nutella Buttercream
from my friend Linda
- 1 pound bittersweet chocolate (I used Lindt 70% dark chocolate)
- 1/2 pound sweet butter
- 1/4 cup hazelnut liqueur
- 8 eggs
Preheat oven to 325 degrees
Line 9" cake pan with parchment circle. (I used a spring form pan)
Break chocolate into smaller pieces and put into microwave safe bowl with butter. Melt in microwave on defrost level to prevent scorching, stirring every 2 or 3 minutes until completely melted and combined. Add liqueur.
Whip eggs until doubled in volume. Fold 1/3 eggs into chocolate until just streaks remain. Repeat with next 1/3 and final third.
Pour into cake pan. Insert pan into larger pan and place in oven. Pour boiling water into larger pan until it reaches 1/2 up side of cake.
Bake for 22 - 25 minutes until cake has a thin glazed crust on top but remains jiggly. (Should look like the film on cook and serve pudding)
Cool to room temperature. Cover with plastic wrap and refrigerage overnight before frosting.
2 small jars or 1 large jar Nutella (approx. 26 oz.)
3 sticks sweet butter at room temperature
Mix well in blender, food processor or with mixer.
Decorate flourless cake with frosting.
**1/2 of recipe is plenty for the cake. Even after decorating each of your pieces individually, I still have a good amount in a container in the freezer.**
Ahh, what to do with extra Nutella Buttercream you ask...what extra Nutella buttercream.
November 2, 2012 Daylight 7 hours, 39 minutes, 21 seconds Temp. 8°F