Nutella

I've never been one of those people who loves Nutella. For some reason the thought of chocolate on toast seems gross to me. However, I have a friend who loves the stuff. And being the amazing friend that I am, I decided that for her birthday I would make her a Nutella cake

After searching the internet for a nutella cake recipe, I ended up picking one based on image alone. It looked so good! Sadly, mine baked funny. I used a springform pan as stated in the recipe and I'm wondering if that is why it looked weird. The edges were concave. I thought it was weird. Has anyone else experienced this? Oh well. The cake tasted amazing despite the weird shape. Fully of amazing chocolate and hazelnut goodness.

This cake may have awakened a love for Nutella

I never knew I had.

And now that I have awakened your love for Nutella, here's the recipe I used, found here. And if you don't feel like following the link, here it is all typed up and pretty for you.
6 large eggs, separated
pinch salt
1/2 cup unsalted butter, softened 1 13-ounce container Nutellla
1 tablespoon rum
1/2 cup finely ground hazelnuts
4 ounces semi-sweet chocolate, melted and cooled

Ganache;
4 ounces whole hazelnuts
1/2 cup heavy cream shopping list
1 tablespoon rum
4 ounces semi-sweet chocolate

Preheat oven to 350 degrees; butter a 9-inch springform pan.

In a large bowl (preferably metal), whisk the egg whites and salt until stiff. In another bowl, cream the butter and Nutella, then add the rum, egg yolks, and ground hazelnuts. Fold in melted chocolate.

Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining whites, one-third at a time, very gently but thorougly. Pour into springform and bake for 40 minutes. Test for doneness by inserting tester, which should come out mostly clean; lightly pressing finger into top to check for a slight bouncing-back; and observing edges beginning to separate from pan. Let cool completely, in pan, on a rack.

Toast the hazelnuts in a dry skillet, shaking them around frequently. Do it for about 5 minutes, or until they are lightly browned, then let cool completely. If hazelnuts came with skins on, put them in a towel after toasting and rub around; this will remove most of the skins, if you are diligent. (You can use chopped hazelnuts if you're feeling lazy like me)

Chop chocolate, and add to sauce pan with cream and rum over medium-low heat. Once chocolate is melted and components are combined, whisk until mixture reaches desired thickness, then cool. Remove rim of cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over. Let the ganache settle and meld with the top of the cake (resting at least an hour). Enjoy!