1

For the cake, beat the egg whites and salt until it forms stiff peaks. Around 2 minutes or so. Beat Nutella and softened butter in a different bowl until it combines. Add the rest of the ingredients (including the egg yolks) except melted chocolate and the egg whites.

2

Once everything is well mixed, stir the melted chocolate in and fold the egg whites into the mixture gently.

3

Pour the batter into a 9-inch springform pan (lined with parchment paper and greased) and cook in a preheated 350 degree oven for about 45 minutes. When the cake is done, you will see that the cake will separate from the pan.

4

Unmold, cool the cake and get the icing ready.

5

For the icing,m ix the heavy cream, chocolate and your choice of liquid in a pan on the stovetop. Heat on moderate setting until the chocolate melts.

6

Turn off the stove as soon as the chocolate melts, and start whisking until the mixture thickens. I added 4 Tbls powdered sugar at this point because it was too dark for me. Still did not end up all that sweet.

7

Spread/pour the thickened chocolate mixture over the cake.

8

Decorate with chopped toasted hazelnuts or raspberries.