2-Ingredient Nutella Cake

Course: Desert

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 211kcal

Author: Andrea Soranidis

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!

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Ingredients

5 eggs
250 g homemade chocolate hazelnut spread or Nutella®
2 tablespoon Dutch unsweetened cocoa powder optional
spray oil for greasing

Instructions

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. Make sure your eggs are really triple in volume, or the recipe won’t work. Sprinkle 2 tablespoon of cocoa powder on top if you like, and set the egg mixture aside.
In the meantime, pour the chocolate hazelnut spread in a large microwave-safe bowl, cover and microwave for 30 seconds.
Incorporate ⅓ of the whisked eggs into the bowl with the chocolate hazelnut spread, and very gently mix the batter with a spatula until well combined.
Fold in another ⅓ of the eggs, then gently mix until combined. Repeat with remaining ⅓ of the eggs, and again, mix until all the ingredients are combined.
Grease a 6-inch cake pan and cover the bottom and the sides with parchment paper. Pour the cake mixture into the pan and bake in the oven for 20-25 minutes.
Remove from the oven and allow to cool completely before serving.

Notes

BAKING TIPS:

•It’s absolutely crucial that the eggs triple in volume or this recipe will not work. Make sure you complete this step correctly to avoid a cake fail. Not beating your eggs well, will result into a chocolate cake that tastes more like an omelette, and you don’t want that!

• Fold the spread into the egg mixture VERY gently, so that your eggs don’t lose all their volume. To fold the spread into the mixture I use a silicone spatula.

• I like it slightly gooey in the center, so I usually bake my cake for 22 mins, then leave it to cool above the stove covered with a kitchen cloth.

If you like it a little more firm and cakey, just bake it for a further 5 mins.

Recipe published in February 2016 and updated with more detailed info.

Nutrition