Food & Photo
Go ahead — indulge! Made without flour and packed with nutrient-dense nuts, our irresistible hazelnut-chocolate cake smothered in rich Nutella is a good-for-you way to satisfy your chocolate cravings.
- 1 c chopped blanched hazelnuts
- 1 c sugar
- 6 oz semisweet chocolate, chopped
- 1/2 c butter, cut into pieces
- 4 eggs
- 1/4 tsp salt
- 3/4 c chocolate-hazelnut spread, such as Nutella
- Fresh raspberries (optional)
Heat oven to 350 degrees Fahrenheit. Coat eight-inch springform pan with cooking spray; line bottom with parchment paper. In food processor, pulse hazelnuts with sugar until finely ground. In microwave-safe bowl, combine chocolate and butter; microwave in 15-second intervals until smooth, stirring. Transfer melted chocolate to large bowl. Stir in eggs, one at a time, then salt. Fold in ground hazelnut mixture.
Pour batter into prepared pan. Bake 45 minutes or until toothpick inserted into center comes out with moist crumbs clinging. Run knife around edge of pan to loosen cake. Remove side of pan; cool completely on rack.
At least 30 minutes before serving, in microwave-safe bowl, microwave Nutella in 10-second intervals until melted, stirring. Pour over cake; smooth with spatula. If desired, serve with berries.