2-Ingredient Nutella Cake
User Reviews
4.5
675 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
8
-
Calories
211 kcal
-
Cuisine
Italian
2-Ingredient Nutella Cake
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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 Information
Show Details
Calories
211kcal
(11%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
102mg
(34%)
Sodium
52mg
(2%)
Potassium
184mg
(5%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
149IU
(3%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 102mg | 34% |
| Sodium | 52mg | 2% |
| Potassium | 184mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 149IU | 3% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
675 reviews
Excellent
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