Butter a cake pan and sprinkle with sugar.
Separate the eggs, beat the egg yolks with the sugar until foamy, then beat the egg whites until stiff.
Melt the Nutella with the butter and chocolate and stir into the egg yolk-sugar mixture together with the curd cheese and sifted flour, fold in the beaten egg whites, fill into the cake tin and bake at 160 °C for about 45 minutes.
Let the Gugelhupf rest for 5 minutes before turning it out.
While the Gugelhupf is resting, melt the remaining chocolate and Nutella.
Garnish the lukewarm Nutella-Topfen-Gugelhupf with the melted chocolate and serve while still lukewarm.
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