4 eggs at room temperature
1 cup of Nutella
1 jigger of Frangelica or hazelnut liquor or syrup
Preheat the oven to 350 degrees.
In a bowl or stand mixer crack the eggs and beat until light and fluffy.
In a microwave bowl heat the Nutella for 30 seconds.
In thirds, fold in the eggs into the chocolate. FOLD and DO NOT MIX the eggs otherwise you will lose all the air in the eggs.
In a 9 inch springform pan spray with vegetable oil or flour and butter spray to prevent the cake from sticking.
Pour the batter into the pan.
Bake for 25 minutes. Check for doneness with a cake tester. Add minutes until cake is done.
Remove the cake from the pan after 30 minutes.
Allow the cake to cool for an additional 60 minutes before decorating of serving.
Decorate with ganache and chopped hazelnuts or simply with powdered suger.