Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
386
Calories
8g
Protein
31g
Fat
18g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Cake
- 6 large eggs, separated and at room temperature
- pinch table salt
- 1/2 cup unsalted butter, softened
- 1 13-ounce container Nutellla
- 1 tablespoon Frangelico
- 1/2 cup finely ground hazelnuts
- 4 ounces semi-sweet chocolate, melted and cooled (I used Ghiardelli)
- Ganache
- 1/2 cup heavy cream
- 1 tablespoon Frangelico
- 4 ounces semi-sweet chocolate (Ghiardelli)
- 2 ounces whole hazelnuts, toasted and cut in half
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes