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2-ingredient nutella cake slice in the focus with fork next to it, cake in the background on a turquoise plate.

2-Ingredient Nutella Cake

Course: Desert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
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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  • 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.


•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.