2-Ingredient Nutella Cake
A super-simple, flourless cake made with whipped eggs and chocolate-hazelnut spread for a rich, fudgy dessert.
Servings: 8 servings
Ingredients
- 5 eggs large eggs
- 250 g homemade chocolate-hazelnut spread or Nutella
- 2 tablespoons Dutch-process unsweetened cocoa powder optional
- spray oil for greasing
Instructions
- Preheat the oven to 175°C (350°F / gas 160) and prepare a 6-inch cake pan by greasing it with spray oil and lining the bottom and sides with parchment paper.
- Place the 5 large eggs in a stand mixer fitted with the whisk (or use an electric hand mixer) and beat on medium-high speed for 5–6 minutes, until the eggs are pale, very airy, and roughly tripled in volume.
- If using cocoa powder, sprinkle the 2 tablespoons over the whipped eggs and set the bowl aside.
- Warm the 250 g chocolate-hazelnut spread in a large microwave-safe bowl for 30 seconds, then stir until smooth and slightly loosened.
- Fold about one-third of the whipped eggs into the spread gently with a silicone spatula to loosen the chocolate mixture.
- Fold in the second third of the whipped eggs gently until combined, then fold in the remaining third using gentle motions to preserve the airiness.
- Pour the batter into the prepared pan, smoothing the top gently, and bake for 20–25 minutes until the top is set; for a slightly gooey center aim for about 22 minutes.
- Remove the cake from the oven and allow it to cool completely in the pan before unmolding and serving.
Equipment
- Stand mixer or electric hand mixer
- large microwave-safe bowl
- silicone spatula
- 6-inch (15 cm) cake pan
- Parchment Paper
- nonstick spray or oil
Notes
- Ensure eggs are beaten until they triple in volume or the cake will not set properly.
- Fold the egg mixture into the spread very gently to retain airiness.
- For a gooey center bake about 22 minutes; for a firmer cake bake an additional ~5 minutes.
- Use a silicone spatula for gentle folding.
- Line the pan with parchment for easy removal.