Baking is a fun and relaxing activity that ultimately leaves you with something delicious. This decadently fluffy chocolate cake is topped with a Nutella Creme and is absolute heaven in your mouth.
Serves 2 – 4
.75 pounds chocolate
1/4 pound butter- unsalted
7 eggs, separated
¾ cups sugar
1 cup Nutella
1 cup mascarpone cheese
2 cups whipping cream
Melt chocolate and butter over a double boiler, and then let cool.
Separate the egg yolks and egg whites. Whisk the whites to stiff peaks (be careful not to overmix). Add the sugar to the yolks and whisk until pale and able to form a ribbon.
Add the cooled chocolate to the yolk and sugar mixture, and mix well. Fold in the egg whites, a third of the batch at a time, folding so you don’t deflate the mixture.
Pour the batter into a greased 9×9 pan. Bang the pan on the counter to release any air bubbles before baking.
Bake for 45 min at 350 degrees, rotating the pan halfway through baking. When cooled, use a circle cutter or glass to cut out individual cakes.
For the Nutella Creme topping, whisk the whipped cream into soft peaks (don’t whip all the way; do only a par-whip). At this point, add the Nutella and mascarpone, and whisk all together to form stiff peaks (again, be careful not to overwhip).
To assemble, put a small amount of whipped cream on the plate. Place the chocolate cake on top. Add a couple of spoonfuls of Nutella Creme. Sprinkle with powdered sugar and garnish with a sprig of mint.