Author Notes: 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
grams butter, softened
grams chocolate-nut spread
grams almond meal
grams dark chocolate, melted
grams thickened cream
grams chocolate (dark or milk), chopped
Favourite treats to decorate (I like Malteasers and shaved white chocolate)
- 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).
- Decorate with your favourite chocolatey treats.