Flourless Chocolate Hazelnut Cake

Rich Nutella flavors this decadent delight that’s topped with sweet raspberry jam, fluffy meringue and a drizzle of dark chocolate.

Ingredients

• 2⅓ (6.8 oz.) bars of Hershey’s Special Dark chocolate
• 1 cup chocolate hazelnut spread, such as Nutella
• 1 cup skinned hazelnuts, toasted, finely ground
• 6 eggs, at room temp.
• 1½ cups sugar
• 1 cup heavy cream
• 1 tsp. vanilla extract
• ¼ cup seedless raspberry jam
• 3 egg whites
• 1 tsp. lemon juice

Instructions

1. Position rack in lower third of oven. Heat oven to 350°F. Coat 9” springform pan with cooking spray; wrap outside of pan with double layer of heavy-duty foil. Chop 2 bars chocolate. In medium microwave-safe bowl, microwave chopped chocolate, stirring, 15-sec. intervals until melted and smooth; stir in hazelnut spread and nuts.
2. In separate large bowl, on medium-high speed, beat eggs until frothy. Gradually beat in 1 cup sugar, beating until very thick, about 5 min. Stir ⅓ egg mixture into chocolate mixture; fold in remaining egg mixture. In another bowl, beat 1 cup cream with vanilla until stiff; fold into chocolate mixture. Pour into pan. Place pan in roasting pan; transfer to oven. Fill roasting pan with hot water halfway up side of springform pan. Bake until toothpick inserted into center comes out with moist crumbs clinging, about 1 hr., 15 min. Turn off oven; let cake stand in oven 40 min. Remove from water. Cool completely on rack.
3. Heat oven to 375°F. Spread raspberry jam over cake top. In clean bowl with clean beaters, on medium, beat egg whites until soft peaks form. Gradually beat in remaining ½ cup sugar and lemon juice; on medium-high, beat until glossy stiff peaks form. Spread over cake. Bake until lightly browned and set in center, 10-15 min. Cool on rack. Remove side of pan; transfer to ⅓ bar of chocolate; in microwave-safe bowl, microwave in 10-sec. intervals, stirring, until melted. Drizzle over cake.