9 oz Fine quality bittersweet
-chocolate
7 oz Fine quality milk chocolate
1 c Nutella
3/4 c Unsweetened hazelnut butter;
-recipe follows
6 lg Eggs
1/2 c Superfine granulated sugar
1 c Well chilled heavy cream
Preheat oven to 350 degrees and butter a 10-inch spring form pan. Wrap
bottom and side of pan with a large piece of heavy duty foil to waterproof.
Chop chocolates into small pieces and melt in a double boiler or a metal
bowl set over a saucepan of barely simmering water, stirring until smooth.
Remove top of double boiler or bowl from heat and stir in Nutella and
hazelnut butter until combined well.
In large bowl of a standing electric mixer or in a large bowl with a hand
held electric mixer beat eggs until frothy, about 1 minute. Gradually add
sugar, beating mixture at high speed until thick and pale and it holds a
slowly dissolving ribbon when beaters are lifted, about 4 minutes if using
standing mixer and about 8 minutes if using hand held mixer. Pour chocolate
mixture into egg mixture and stir until combined well. In a chilled bowl
beat cream until it holds soft peaks and fold into batter gently but
thoroughly.
Pour batter into spring form pan and put spring form pan in a roasting pan.
Add enough hot water to roasting pan to reach halfway up side of spring
form pan. Bake cake in middle of oven 1 hour and 10 minutes. Turn off oven
and let cake stand in oven 40 minutes. Remove spring form pan from water
and cool cake in pan on a rack 30 minutes. Remove side of pan from cake.
Let cake cool completely before serving.
Serve cake with whipped cream. Cake keeps, covered and chilled, 3 days.
Cake served at room temperature will have a texture reminiscent of mousse;
chilled cake will be more fudge like.
Yield: 12 to 14 servings
Notes: Recipe courtesy of
Yields
1 Servings