Kirbie's Cravings

2 Ingredient Flourless Nutella Cake

This Nutella cake is just 2 ingredients. It is rich and chocolatey and tastes like a flourless chocolate cake, but without all the usual ingredients needed.

Ingredients

  • Nutella
  • Eggs

Yes this recipe really only needs only eggs and Nutella.

With only two ingredients, it’s so simple to make.

And the taste? The taste is divine. Rich and decadent. I didn’t think I could make a cake with only two ingredients.  But it’s possible.

Here are some of the photos of this cake when I originally shared this post back in 2012.


Since then, I’ve been baking it in a smaller springform pan to give the cake some height. Sometimes, I make 1.5 times the recipe for even more height.

close-up of a slice of Flourless Nutella Cake
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.). I’ve also made flourless chocolate cake using the same method!

For more Nutella recipes, you can check out my collection here.

How to Make Nutella Cake

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.

I also have a a microwave, single serving version of this recipe! Check out my 2 Ingredient Flourless Nutella Mug cake here. Or try my 2 Ingredient Brownies for another easy desserts.

Two Ingredient Flourless Nutella cake

Servings: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
You only need two ingredients for this rich and decadent flourless Nutella cake! For best results be sure to check out the recipe notes for tips and tricks for making this cake.

Ingredients

  • 4 large or extra large eggs
  • 8 1/2 oz Nutella weighted, please remember 8 1/2 oz weighted is not the same as liquid ounces

Instructions

  • Preheat oven to 350°F. Grease an 8-inch round springform pan (to get a taller cake like the one in my video, use a 6-inch springform pan). Then line with parchment paper on sides and on the bottom.
  • Beat eggs on highest speed with a stand mixer until about triple in volume, about 8 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.
  • 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.
  • Pour batter into springform pan. Bake for 20-25 minutes (around 40-45 minutes if using 6 inch pan) until knife inserted comes out clean. Let cake cool completely before removing from pan and cutting and serving, which will allow the chocolate flavor to fully develop, otherwise when it is still hot it tastes slightly eggier.

Video

Notes

The original recipe I published was baked in an 8 inch pan. You can see the original photos in the post. The cake will be quite thin. The newer photos in the post were from when I made 1.5 times the recipe and baked in a 7 inch pan. The cake in the video is the original recipe baked in a 6 inch pan. I think the cake in the video is the ideal height and is the version I make the most.
Recipe Tips & Tricks
  • 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 fully 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.

Nutrition

Serving: 1slice, Calories: 194kcal, Carbohydrates: 18g, Protein: 4g, Fat: 11g, Saturated Fat: 9g, Sodium: 43mg, Fiber: 1g, Sugar: 16g, NET CARBS: 17g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

308 comments on “2 Ingredient Flourless Nutella Cake”

  1. Made this & it was delicious! We baked longer, about 45 minutes, and after sufficient rest time, when we cut into it the center was gooey, like a lava cake. Has anyone else had this issue or any suggested solutions? 

  2. I will not use Nutella unless it is a clean Iingredient home made version, no extra Ingredients, using monkfruit erythritol as sweetener.
    How will Nutella recipes work with home made chocolate hazelnut spread?

  3. These sound so good 🙂 do you think they would work for a bake sale?

  4. Hi, i’ve tried this receipe and its amazing, but i wanted to make it taller and you’ve mentioned that u used 1 1/2 times the receipe, could you possibly tell me exactly how much extra you used to increase the quantity, thank you

    P.S- LOVE your receipes!!

    • You would use 6 eggs and 13 oz of Nutella, bake in a 7 inch springform pan instead of 8 inch one. The baking time might have to be adjusted because it’s so much thicker. I think the baking time will be closer to 30 but I can’t quite remember. I’d start with the 20 minutes and check on it through your oven window.

  5. Please if you are able give the nutritional value, Thank you

    • sorry I do not provide nutritional value for my recipes. there are many great resources online that let you input a recipe to get that information. try caloriecount or myfitnesspal

  6. If you separate the eggs it won’t taste eggy. Mix the yolks with the softened nutella until smooth, and whip the egg whites separately in a cold bowl until you have stiff peaks. Then fold in the whites into the nutella/yolks. Also, 8 1/2 ounces is 250g roughly. 

  7. I just made this yesterday and it was awesome! Thanks for the great recipe 🙂

  8. are the eggs whole or separated?

  9. Hey there just a question? 

    Can  you make the cake without an electric mixer????????????

  10. Son 250 gramos de nutella, buenísima receta.

  11. Do you think it would be okay to use a few drops of vanilla extract in this to remove any signs of egginess?

    Thanks
    Jude

    • I think adding the vanilla would be great, but I’m not sure if it will get rid of the egginess. The egginess does completely disappear once it settles.

  12. Had this today at a work party and it was a huge hit. Two people have already asked me for the recipe 🙂

Leave a Reply

Your email address will not be published.

Recipe Rating