Macadamias are indigenous to Australia, so I'm quite fond of a twist on choc-hazelnut spread that we have here that uses macadamias instead of hazelnuts (and is dark chocolate!)... but standard Nutella (or any other choco-nut spread) will totally work as long as it's thick and glossy. It's based on a Nigella Lawson recipe... adapted to ingredients you can easily buy at any supermarket. —Georgia Leaker
dark chocolate, melted
chocolate (dark or milk), chopped
Favourite treats to decorate (I like Malteasers and shaved white chocolate)
In This Recipe
Preheat your oven to 180C (that's 350F).
In a bowl, whisk the egg whites and salt until stiff.
In a second bowl, combine the butter and chocolate nut spread, then add the egg yolks and almond meal and combine. Fold through the melted chocolate.
Add a dollop of the egg whites into the butter/chocolate mixture and beat this together until combined. Gently fold in the remaining egg whites in three stages.
Pour the mixture into an 18cm, lined baking tin and bake in the oven for 40 minutes, or until the cake has begun to come away from the sides.
Heat the cream in a saucepan over a low heat until the first bubbles appear and it begins to boil. Pour this over your chopped chocolate and combine with a spatula until the chocolate melts and the ganache thickens (you may need to let it thicken in the fridge for a while).