Today is Cookie Day, as my mother is coming over and she, Birdy, and I are going to bake the hell out of some cookies. (My mission is to make these and have them end up delicious.) In keeping with the baking theme, and in time for the holiday gluttonous rush, I wanted to re-share a recipe for gluten-free Nutella and chocolate cake, because it was mighty tasty.
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In keeping with the “all I can cook are things I shouldn’t eat” theme, I made a flourless chocolate cake with Nutella for my mother-in-law’s birthday party. Chocolate-y goodness AND gluten-free!
The recipe is from this fantastic site that has wonderful editorial and pictures, but I’ll be damned if the ingredients aren’t measured in grams, making my almost-comatose inner mathematician completely unresponsive. But I did it, and if I can do it, so can you.
Original recipe found here.
Ingredients (and I apologize for the grams thing. Just use a converter. Or guess.)
200g unsalted butter, cut into chunks
100g dark chocolate
100g white sugar
6 eggs, separated
1 t. instant coffee or espresso powder
- Preheat the oven to 350 degrees.
- Retrieve the 9″ springform pan from the Birdy, who is running around the kitchen, banging on it like it’s a gong. Dust the pan with a little bit of cocoa powder.
- Take the sticks of butter and chop them into chunks. Mix the butter and the chocolate chips on low heat on the stove until it’s all melty and wonderful, but don’t let it burn. Even if the cat is picking at the frigging screen door. Ignore the cat. Stir the chocolate.
- Remove the chocolate and butter from the burner and mix in the awesomesauce known as Nutella. Once that mixture is fully blended, stir in the instant coffee and put aside.
- Next, grab two bowls and separate six eggs. If you have an egg separator, you’re awesome. If you’re like me and you have to use the two sides of the broken shell to shuffle the yolk and the whites back and forth until they let each other go, I feel your pain.
- In the bowl with the eggs yolks, add the granulated sugar and beat it senselessly. Then mix the chocolate/Nutella/butter together with the egg yolks.
- In the bowl with the egg whites, use a handheld mixer to beat these things until they start to shape themselves into little, snowy peaks. It looks pretty.
- Toss the egg whites into the rest of the mixture and stir until it’s well-blended.
- Pour the mixture into the springform pan and stick it in the oven. The recipe from the Misadventures in Italy site says to cook the cake for about 20 minutes, until the center is cooked, but a little “jiggly.” I needed to cook my cake for about 28 minutes, but that may have been because my kitchen is trying to thwart me in all ways.
- Using your oven mitt that you drew eyes on a few minutes earlier, remove the pan from the oven.
- Let the cake cool, fool, for about 20 minutes. Don’t be alarmed if it falls a little. It will still taste terrific.
- Dust with powdered sugar and smash it into your face, because it tastes that good.
Anything made with Nutella works for me. But beware – this stuff is like insulin’s Kryptonite. … or maybe that’s just diabetes.