If you could equate one food with sexy, what would it be? In my world, it’s chocolate. Rich, dense, dark and only slightly sweet makes my mouth (and other areas) water. So for me, the ultimate sexy dessert is flourless chocolate cake.
All that being said, I’m no chocolate whore. I’m not someone that constantly needs some kind of chocolate around me lest I go into DT’s. I am more selective than that. A classy broad, if you will. I’m a huge fan of dark chocolate (like the 70% stuff). I consider it an indulgence, rather than one of the major food groups. The person in this house that goes on the chocolate benders is Craig. Watching him on one of those tears is something truly amazing to watch (although it might not be to anyone who goes through them him/herself). One day it’s M&M’s, the next it’s chocolate chip cookies, then chocolate ice cream…you get the idea. He’s very methodical in his eating though. He doesn’t have all of these things at once, but each thing has it’s own day. I’ve stopped asking questions and learned to just go with it.
Speaking of flourless cakes…you might remember that I recently posted this flourless orange cake. Well today is your even luckier day, because I’m not just talking the talk, I’m walking the walk and doing a flourless chocolate cake recipe. But not just any ol’ plain Jane flourless chocolate cake recipe, NO, this one’s made with Nutella. Stop the presses, Nutella isn’t just for slathering on bread (or jamming your hand into the jar and licking it off – not that I would no anything about that). No, it’s Nutella cake time here on My Man’s Belly.
Nutella recipes have been few and far between here. I’ve only posted about a Nutella filled crescent pastry for breakfast (created when Craig was on one of his chocolate benders). Prior to this recipe, I had never even thought about making a Nutella cake (the absurdity of it all, who makes Nutella cake?). But there has been almost as much online chatter about Nutella, these past few months, as there is about bacon. So I thought I’d get to work on rectifying my lack of being cool and add something to my Nutella recipes repertoire. Oh yeah, and this is a dessert that you can even serve to your gluten free friends, being that it’s flourless.
My list of the Top Five Most Overused Phrases In Women’s Personal Ads.
5) “I love to laugh.”
(Meaning: a: I’m so highly medicated I’m actually high all the time b: I’m manic depressive and currently I’m laughing…but tomorrow is another day.)
4) “I’m ____ years old but I look MUCH younger!”
(Meaning: I look exactly the age I put in this ad, which I lied about by 7 years)
3) “I’m easy going.”
(Meaning: I’m willing to do anything you suggest as long as I’m in the mood for it.)
2) “I want a man who looks like ___________ (insert handsome wealthy actor/musician here).”
(Meaning: If you’re not the guy I listed, don’t bother getting in touch with me.)
And the number one most overused phrase in women’s personal ads is…
1) “I am a looking for someone educated, smart, funny, kind, caring and honest.”
(No, I thought everyone was looking for a dumbshit, smartass, lying sack of crap to spend the rest of their life with.)
Put these overused lines together, and the end result looks a little something like this….
I love being high all the time because it makes me laugh, and I need to laugh becasue I’m depressed about the fact that I’m 37 (really 44). I want a man that looks like Ryan Phillipe so that I am mistaken for a cougar (and as you know, cougars are totally in style now). Most of all I expect to spend the rest of my life with a Princeton grad who has a fabulous job, with great health benefits, so that I can keep taking my anti-depressants and maybe get some cosmetic surgery so that I actually do look 7 years younger.
Recipe: Nutella Flourless Chocolate Cake
- 200 Grams Unsalted Butter
- 100 Grams Dark Chocolate (chopped to small pieces)
- 200 Grams Nutella
- 85 Grams Honey
- 6 Eggs (separated)
- 1 Teaspoon Espresso Powder
- 1 Teaspoon Cinnamon
- 1/8 Teaspoon Baking Soda
- Extra Butter
- Cocoa Powder
Whipped Cream Topping
- 1 Cup Whipping Cream
- 1 Tablespoon Confectioner’s Sugar
- 1 Teaspoon Bourbon
- Preheat the oven to 325 degrees Farenheit and move baking rack to the lowest slot in your oven.
- Using the extra butter, lightly butter and coat the bottom and sides of a 9″ springform pan with cocoa powder. Dump out the excess cocoa.
- Cut the 200 grams of butter into small pieces and put them in a microwave safe bowl. Add the chopped chocolate to the bowl and melt in the microwave until smooth. When melting chocolate in a microwave, only cook in 30 second intervals and take out to stir every 30 seconds until smooth. (I use a whisk for this.)
- Remove from microwave and add the Nutella to the chocolate mix and whisk until fully incorporated. Also whisk in the instant espresso powder, cinnamon and baking soda.
- Separate the egg whites and egg yolks into two separate bowls. Add the honey to the yolks and beat for a minute or two with a hand mixer or a whisk. (The mixture should be well blended and a lighter yellow color.)
- Add the chocolate mixture to the egg yolks and whisk to thoroughly combine.
- Beat the egg whites until stiff peaks form (the peaks are stiff when they only flop over slightly). Fold the beaten egg whites into the chocolate mixture, mixing by hand until fully incorporated. (Using a wide spatula for this makes it much easier.)
- Pour the mixture into the springform pan and place into the oven. Bake for 30-50 minutes (mine was done closer to 50 minutes – this longer bake time is due to the honey). Test doneness after 30 minutes by seeing how jiggly the center of the cake is – the cake should not be completely solid when finished but the center should not move much when moved. Use a toothpick to stick in a few places to make sure it’s cooked through (the toothpick should come out clean). Let cool (the cake will deflate quite a bit) at least 30 minutes before serving, and garnish with chopped hazelnuts, chocolate syrup and whipped cream.
- While cake is cooling, make up whipped cream topping.
- Pour chilled whipping cream into the bowl of a stand mixer (can also use a hand mixer for this). Add confectioner’s sugar and bourbon to the cream.
- Whip until stiff peaks form.
Recipe adapted from David Lebovitz
If you aren’t sure that your springform pan won’t leak, wrap the bottom and up the sides with foil.
Sprinkle whipped topping lightly with cocoa powder for a nice final touch.
Cooking time (duration):20 Minutes
Diet (other): Gluten free
Number of servings (yield): 8
Meal type: dessert
Culinary tradition: USA (General)