Nutella Cake!

You may already know by now that Jasper loves Chocolate. So in order for me to bake, it must include chocolate. I wanted something new and interesting so I googled Nutella Cake and what do you know a FANTASTIC Recipe! It was borrowed from, Nigella Lawson: How to be a Domestic Goddess. So here it goes....I obviously used water instead of Frangelico and had no nuts, but think it would be GREAT with them.:

Nutella Cake
Serves 8
Nigella Lawson: How to be a Domestic Goddess

for the cake
6 large eggs -- separated
1 pinch salt
115 g soft butter
1 jar of Nutella (400 g) (Yes, an entire jar.)
1 tablespoon Frangelico or water
100 g finely ground hazelnuts
120 g dark chocolate, melted

for the icing
100 hazelnuts
125 ml double cream
1 tablespoon Frangelico or water
125 g dark chocolate

Preheat oven to 175 degrees C. (350 F).

Prepare a 9-inch springform pan: grease and line with parchment or wax paper.

In a large bowl, whisk the eggs whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you're using), egg yolks, and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time. Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.

Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others. If you use unpeeled nuts, transfer them to a kitchen towel, and rub, rub, rub. Most of the skins should come off. Transfer to a plate and let cool. Leave them whole or chop them up, depending on how much skin you actually managed to get off.

In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake. Unmold the cooled cake carefully. Ice the top with the chocolate icing, and decorate with the hazelnuts. Serve with a lightly sweetened whipped cream.