butter + 2 tablespoons cocoa powder
4 oz. bittersweet chocolate chips
3/4 cup slivered almonds
6 eggs, separated
2 tablespoons sugar
1 stick butter
15 oz. jar chocolate-hazelnut spread (like Nutella)
1/4 teaspoon kosher salt
1 tablespoon apple juice
Preheat the oven to 350 degrees. Butter a 9" springform pan, and then dust the pan with cocoa powder as you would a cake pan with flour, removing any excess. In a glass bowl, heat the chocolate chips in the microwave, stirring in 1-minute increments until melted. Let cool slightly.
In a mixer, whisk the egg whites until they are foamy. Add the sugar and beat until the whites form stiff peak, about 2-3 minutes.
In a clean bowl, cream together the butter and hazelnut spread, about 2 minutes. Add the yolks, salt, and juice and mix until smooth. Add the melted chocolate and slivered almonds and mix until smooth.
Stir in 1/3 of the egg whites into the chocolate batter, and then gently fold in the remaining egg whites, being careful not to overmix. Pour the batter into the prepared pan. Bake until a toothpick comes out clean, about 45-50 minutes. let the cake cool for 10 minutes, then remove the spring form from the sides. Let the cake cool before serving. Serve with whipped topping and fresh fruit, like raspberries. Serves 6-8.
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