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Gluten-free nutella cake

Prep: 15 mins
Cook: 40 mins
Gluten-free nutella cake
This rich and creamy gluten-free cake is absolutely brilliant for a dinner party or special occasion. 
 

6 large eggs (separated)

1 pinch of salt

125g soft unsalted butter

400g nutella

1 tbsp rum or water

100g ground hazelnuts

100g dark chocolate (melted)

Icing

100g hazelnuts (peeled weight)

125ml double cream

1 tbsp rum or water

125g dark chocolate, chopped

Preheat the oven to 180°C / 350°F / Gas mark 4.

In a large bowl, whisk the egg whites and salt until stiff. In a separate bowl, beat the butter and nutella together, and then add the run or water, egg yolks and ground hazelnuts.

Melt the chocolate in a bowl over simmering water or in the microwave then add it is once cooled, add a large dollop of egg white, and mix well before gently folding the rest of the eggs whites in a third at a time.

Pour into a 23cm round greased and lined springform tin and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on a rack.

In a deep frying pan, toast the hazelnuts until they become golden brown.

Shake the pan while they are toasting.

Transfer to a plate and let cool.

If the hazelnuts have skins on, transfer them to a slightly dampened tea towel and rub them while they are still warm to remove the skins.

For the icing, use a saucepan and add the cream, liqueur or water and chopped chocolate, and heat gently.

Once the chocolate has melted, take the pan off the heat and whisk until it reaches icing consistency.

Unmould the cooled cake carefully, leaving it on the base.

Ice the top with the chocolate icing, and dot with the whole, toasted hazelnuts. 

Serves
6-8

Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Chocolate, Eggs, Alcohol, Sugar, Nuts

Recipe Type
Cakes & Baking

Special Info
Gluten free

Level of Difficulty
Moderately Easy

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