I am so so so excited to share this recipe with you today that I created. Yes, it’s only 2 ingredients. And I mean really two ingredients. Not one of those recipes that say two or three ingredients and then one of the ingredients is something like “pre-made dough” or “cake mix.” (Not that there is anything wrong with those recipes.)
All you need is Nutella and eggs. That’s it. (Okay I guess technically Nutella may be considered more than one ingredient since it’s a spread with multiple things. But I don’t think of it the same as something like cake mix as an ingredient.)
With only two ingredients, it’s so simple to make.
And the taste? The taste is divine. Rich, decadent. I didn’t think I could make a cake with only two ingredients. But it’s possible.
Here are some updated photos from a recent version where I did 1 1/2 times the recipe to get a taller cake. I actually recommend that if you want a taller cake, use a slighter smaller springform pan, 7 inches instead of 8. When I did 1 1/2 times the recipe, it took a little too long to cook and the edges of the cake were a little overcooked.
I haven’t been this excited about a recipe since I made my bacon fried eggs or my nutella lava cookies. I hope you love this as much as I do. It’s my new favorite recipe. The batter takes less than 10 minutes to make. The cake bakes for 25 minutes. FH and I both loved this cake. It’s so good I already made it twice this week! (You know, just to make sure the first one wasn’t a fluke.)
For more Nutella recipes, you can check out my collection here.
Notes: So there’s been a lot of comments on this post and while many people have made it successfully, there have been a few people who complain their cake tastes “eggy” or it didn’t work. You have to follow the recipe exactly and you have to make sure you whip the eggs enough and use enough Nutella. With only 2 ingredients, it is easy to make but if you try to simplify the steps, you likely will end up with a poor result.
* The key to the texture of the cake and to not end up with something “eggy” is the whipped eggs which are whipped until triple the volume. This creates the cake texture and it should not end up just tasting like sweetened eggs because the eggs have so much air whipped into them. So it’s important to whip the eggs long enough with a stand mixer. I don’t know if a hand mixer is powerful enough.
* In addition, when you fold in the eggs and Nutella together, it needs to be done in small batches and not all at once or you risk deflating most of the egg meringue you’ve made.
* Make sure to weigh out the Nutella, and make sure you get all that Nutella into the actual cake as I know it can be sticky and often people leave a lot of the Nutella behind in their measuring cup.
* Finally, give the cake sufficient time to cool and rest. This will allow the flavors to full develop, otherwise the chocolate flavor is a little light and the egg flavor a little strong if you eat it right out of the oven. Let the cake cool for at least 1 hour or longer, if you can manage to wait that long.
If you really love Nutella, you can check out my whole collection of Nutella recipes.
I also have a whole category of easy recipes with 4-or-less ingredients.
Update: I created a microwave, single serving version of this recipe! Check out my 2 Ingredient Flourless Nutella Mug cake here.
1. Grease a 8 inch round springform pan (you can use a 7 inch springform pan and get a taller looking cake but you will have to bake longer). Then line with parchment paper on sides and on bottom. (One of the cakes I made, I simply sprayed pan but it still sticks, so it is best to line with parchment paper. By spraying with oil first, the parchment paper stick ons better.) Preheat oven to 350F. Beat eggs on highest speed with stand mixer until about triple in volume, about 6 minutes. The egg consistency is the key to making this recipe work, so don't try to save time on this step. Eggs must be beaten until triple in volume as that is what creates the cake.
2. Measure out Nutella into a glass bowl. Microwave Nutella for about 20 seconds to make it softer. Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain. Make sure to do this in 3 batches because otherwise the whipped eggs may lose too much of the air that has been whipped into them if you try to do it all at once.
3. Pour batter into springfoam pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cake cool completely before removing from pan and cutting and serving. This will allow the chocolate flavor to fully develop, otherwise when it is still hot it tastes slightly eggier.
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