2-Ingredient Nutella Cake
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
8
-
Calories
211 kcal
-
Cuisine
Italian
2-Ingredient Nutella Cake
Description
The 2-Ingredient Nutella Cake relies on vigorously whipped eggs that triple in volume to provide structure and lightness. These eggs are gently folded into melted chocolate hazelnut spread, optionally enhanced with cocoa powder for extra depth. The batter is then baked in a small greased pan lined with parchment, producing a cake with a tender crumb and slight gooeyness in the center if removed earlier. This cake emphasizes the balance between airiness from the eggs and richness from the spread.
The gentle folding method ensures the eggs keep their volume, which is essential for the cake's texture. Properly beating the eggs prevents the cake from becoming dense or omelette-like. It can be served as a simple chocolate treat or paired with cream or fruit for contrast.
Adjusting baking time allows control over the texture: shorter baking yields a moister, more fudge-like center, longer baking firms it up for those who prefer a classic cake consistency. Cooling before slicing helps the cake set and keeps slices intact.
Ingredients
- 5 egg
- 250 g chocolate hazelnut spread or Nutella®, homemade
- 2 tablespoon cocoa powder optional, Dutch, unsweetened
- Cooking 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
- Ensure eggs are whipped until they triple in volume to achieve the desired cake texture.
- Fold the chocolate spread into the eggs gently to preserve the airiness of the batter.
- For gooier centers, bake around 22 minutes; for a firmer slice, extend baking by 5 minutes.
- Use a silicone spatula to avoid deflating the egg mixture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
You'll Also Love
