Flourless Hazelnut Cake with Nutella Whipped Cream

I’m actually not kidding when I tell you this flourless hazelnut cake may be one of the best things I have ever made. I LOVE the combo of hazelnut and chocolate (see my hazelnut florentines filled with Nutella and my hazelnut-buttermilk chocolate cookies to see my love in action). 
And last spring when I read an Ottolenghi recipe in the New York Times for Walnut cake, all I could think of was how much better the cake would be with hazelnuts – and a Nutella whipped cream (Sorry, Mr. Ottolenghi, world renowned chef and baker, but I’m just being honest: nothing against your version with walnuts, which I’m sure is great . . . ). 
Alittle internet research, okay a lot, ensued, and it turns out I am not the first to think of making a flourless hazelnut cake with nothing more than hazelnuts, eggs and sugar. However, perhaps I am the first to spread it with Nutella whipped cream (which is TO DIE, by the way). This cake calls for very few ingredients, is easy-peasy to make, and is just the most perfect sweet treat for the gluten free among us. 
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