2-Ingredient Nutella Cake
A simple, flourless cake made from whipped eggs and chocolate-hazelnut spread (Nutella). Optionally enriched with unsweetened Dutch cocoa for a deeper chocolate flavor.
Equipment
- stand mixer or hand whisk
- Whisk
- Spatula
- 6-inch cake pan
- Microwave-safe Bowl
- Oven
Ingredients
Ingredients
- 5 eggs
- 250 ghomemade chocolate hazelnut spread or Nutella®
- 2 tablespoonDutch unsweetened cocoa powder optional
- spray oil for greasing
Instructions
Instructions
- Preheat the oven to 175°C (350°F). Place a rack in the center. Grease a 6-inch cake pan with spray oil.
- Put the 5 eggs in a stand mixer fitted with the whisk (or use a hand whisk). Whisk on medium-high speed for about 5–6 minutes, until the eggs are pale, thick, and have roughly tripled in volume.
- If using the optional cocoa, sprinkle the 2 tablespoons Dutch unsweetened cocoa powder over the whipped eggs and gently fold once or twice to distribute it without deflating the eggs.
- Place the 250 g chocolate hazelnut spread (Nutella) in a large microwave-safe bowl, cover, and microwave for 30 seconds. Stir until smooth and slightly loosened.
- Add one-third of the whipped egg mixture to the warmed chocolate hazelnut spread. Gently fold with a spatula until combined. Repeat with the second third, then the final third, folding gently each time until the batter is uniform and airy.
- Pour the batter into the greased 6-inch pan and smooth the top with a spatula.
- Bake for 20–25 minutes, until the top is set and a toothpick inserted into the center comes out with moist crumbs (not raw batter).
- Remove the cake from the oven and allow it to cool completely in the pan before removing and serving.
Notes
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.
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.