Lidia Bastianich's Recipe For Chocolate-Hazelnut Cake | GBH
Nutella and angel-food cake had a baby and here it is. This recipe gives us all a favor by including alcohol and our favorite treat-in-a-jar as ingredients.
Ingredients
- 8 tablespoons unsalted butter, plus more for the baking pan
- All-purpose flour, for the baking pan
- 4 ounces bittersweet chocolate, chopped
- 3/4 cup skinned hazelnuts, lightly toasted
- 6 large eggs, separated
- 2 tablespoons sugar
- 1 13-ounce jar chocolate-hazelnut spread, such as Nutella, at room temperature
- 1 pinch kosher salt
- 1 tablespoon brandy
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