2-Ingredient Nutella Cake
chocolate hazelnut spread, gluten-free, italian cake, italian dessert
The Petite Cook
Soft and rich, this magic 2-Ingredient Nutella cake is the easiest and most delicious chocolate cake you can possibly make, and it also happens to be gluten-free!
free-range medium-large eggs
dutch cocoa powder
Preheat oven to 175C/350F/160 gas.
Add eggs into a stand mixer and whisk on medium-high speed for about 5-6 mins, until eggs are pale and airy and have tripled in volume.
In the meantime, pour the chocolate hazelnut spread in a large heatproof bowl and microwave for 30 sec.
Incorporate 1/3 whisked eggs into the bowl with the chocolate hazelnut spread, and gently mix until well combined.
Fold in another 1/3 of eggs, then repeat with remaining 1/3 eggs.
Grease a 6-inch cake pan and fold it with baking paper. Pour the cake mixture in and bake in the oven for 20-25 mins.
Remove from the oven and allow to cool completely before serving.
Recipe published in February 2016 and updated with more detailed info.