Flourless Chocolate Nutella Torte Recipe

9 or 10″ round springform pan with removable bottom
Parchment paper cut to fit the bottom of your pan
Pam spray or butter
    6 Large eggs, separated
    4 1/2 oz butter, softened to room temp
    1 1/3 cup Nutella
    1/4 tsp kosher salt
    1 Tablespoon rum (optional)
    1 teaspoon vanilla extract
    3/4 cup ground hazelnuts
    1/2 cup dark chocolate, melted and cooled
    Confectioner’s sugar for powdering torte when cool
    • Separate eggs into 2 separate bowls.
    • To the egg yolks add: rum if using and the vanilla
    • In large bowl of your stand mixer or in a large mixing bowl, beat the butter, salt and Nutella until smooth.
    • Add the egg yolk mixture slowly and scrape down bowl until totally incorporated.
    • Add the ground hazelnuts and mix.
    • Add in the melted chocolate and mix.
    • In a separate, clean mixing bowl, whisk the egg whites until stiff peaks form but the mixture does not look dry.
    • Add one large scoop of the whipped egg whites and fold into your chocolate mixture.
    • Combine and then gently fold in the rest of the whites until combined.  You do not want to see any white left in your batter.
    • Spray or butter your pan and line with parchment. Spray the parchment as well.
    • Pour your batter into the pan and smooth the top so it’s even.
    • Bake in oven about 40 minutes; 20 minutes, then rotate and another 20 minutes.
    • Everyone’s oven is different, so you may need a little more or a little less time.
    • Cake is done when toothpick comes out clean.
    • Cool and remove from pan.
    • Sift powdered sugar over the cake and serve.
    Ali Katz Kitchen
    55 Middle Road/Rt 48
    Mattituck, NY 11952
    cell: 646-621-8546