Nutella Cake (Gluten Free)

Hello chingus! This is my first post on this blog - thanks for adding me! I'm based in Switzerland, which means I'm used to metric measurements (like dl, cl, kg, g ...) and confused by that other stuff! Lucky for my American (and British) friends, however, the Nutella Cake recipe I've got is in oz and cups etc. and I had to go on the internet to "translate" everything into my measurements.

The basic ingredients

Saying that the Nutella Cake has a long tradition in my family would be a lie - no, a (male) friend of ours made this cake for his son on his birthday, where I first had it 3 years ago. Last year, I made it for my daughter's birthday (first time) and this year, I made it again. Unfortunately, it's for daycare ... so I will not get a single piece of it!!!!!!

Licked clean ^^

Prep Time: 30 min
Bake Time: 40 min (9" cake pan // 24cm )
Cool Off Time: 2-3 hrs

Ingredients: 

13 oz (370g) Nutella
1/2 cup (120g) Butter (unsalted)
6 Eggs
3 oz (85g) Chocolate, 85% Cacao (make sure to use Swiss chocolate! :)
3 oz (85g) Hazelnuts (I buy them ground, but grinding them yourself is much better)

MakeTheCake:

1. In a non stick pan, quickly roast the hazelnuts then set them aside in a plate to cool off. Be careful, they burn easily!
2. Melt the butter and the chocolate (broken into pieces) in a pan, mix with a (wooden) spoon until melted, then let it cool off a little.
3. Butter a 9" cake pan and preheat the oven to 350º F (= 180º C)
4. Take a big bowl, and mix the Nutella and the Hazelnuts
5. Separate the egg whites and the yolks, add the yolks to the Nutella-Hazelnuts mix, and mix the mix!
6. In another bowl, whip the whites with a pinch of salt (using a mixer). The whites should have a firm consistency but still look wet, don't over do it!
7. Add the butter-chocolate mix to the Nutella-Hazelnut mix, and mix the mix again!
8. Carefully, in small increments (about 1/4 at a time), fold in the whipped egg whites. 
9. You can add a tiny bit of baking powder if you want, but it is not necessary. 

Work until completely absorbed, then pour into the cake pan. Place in the oven and cook for 40 minutes, or until the sides of the cake will start separating from the sides of the pan. There is no need to poke with a toothpick to check if the inside is ready or not.

Be aware: the cake will come out of the oven nice and fluffy, but it will deflate to half the size during its cool off period, so don't be shocked!

out of the oven, nice and fluffy

You can now garnish as you see fit (powdered sugar works, for example). I usually use a chocolate frosting (bought in the store)