Moistest and most chocolatey chocolate Nutella cake ever

Ingredients for 1 servings:

• 180 g butter
• 80 g icing sugar, for the egg whites
• 1 bag of vanilla sugar
• 1 dash of vanilla flavor
• 8 eggs, separated
• 280 g Nutella, or 200 g Nutella and 80 g milk chocolate
• 170 g icing sugar, or extra fine sugar
• 150 g flour
• 50 g cornstarch
• 1 pinch(s) of baking powder
• ½ jar apricot jam
• 1 cup of dark chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

refined and perfected over the years

Preheat oven to 170 degrees fan/convection oven. Whisk the egg whites, add the powdered sugar, and beat until stiff peaks form, then set aside. Beat the butter, egg yolks, powdered sugar, vanilla sugar, and vanilla essence until fluffy. Then stir the Nutella into the mixture. Beat well until fluffy, then stir in the flour, baking powder, and cornstarch. The dough will then become very firm and almost yeast-like. Now carefully stir in the egg whites, a little at a time. The mixture will now have a nice, smooth consistency. Pour into a greased springform pan. Bake for about 60 minutes. Test with a toothpick. Cool and turn out. To refine the filling, warm the jam slightly and blend it thoroughly (or add it plain to the cake—it’s entirely up to you). Spread a thick layer of the cake with a knife. Heat the chocolate coating according to the instructions and carefully drizzle it over the jam. Decorate as desired and refrigerate to set.