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.


  • 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.

More Recipes to Try

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.


  • 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


  • 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.



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.


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

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!

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Recipe Rating

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?


    • 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 🙂

  13. Hey, I am moving to China next year and want to avoid buying an electric mixer – can I beat the eggs with a whisk and get them same desired results?

    • it would be extremely hard. i know some people who have done it, but you have to be really good at it because it takes a lot of time and strength to get the texture needed

  14. Wow this is great. Not trying to steal your idea or anything but i am a lifter on a tight budget and have a really sweat tooth and also need protein. I love nutella and eggs have protein so i thought if someone had mixed those two in a cake and googled it and found this… This is genious! Will definletly try this tomorrow. HULK cake.

  15. Thanks for the yummy recipe, Kerbie. I have included it in my Two-Ingredient Recipes blog post and credit under your name.

    • thank you for including me in your round-up, but please remove the actual recipe from your site and link to mine. This is a recipe I worked very hard on, and if you share the entire recipe on your site, people do not have incentive to click back over to see my recipe. thank you!

  16. Please include METRIC measurements, as not everyone is from the US! I wouldn’t know an ounce from a yard to save my life. Thanks

    • I’m sorry, but I am based in the US and these are the measurements I used. There are several websites that provide conversions. I use them all the time when I try recipes that don’t use US measuring cups.

  17. Simply divine!!! Enough said!!

  18. I just made this and pretty much did all the no-no’s and it still turned out AMAZING!!
    – I didn’t have a springform pan so I used a 9” round pan (lined with parchment paper)
    – I do not have a scale so I reference a previous post that suggesting using 1 1/4 cups of Nutella, since I used a bigger pan I used 1.5 the amount of ingredients so I did 1 7/8 cups of Nutella and 6 eggs
    – I used a hand mixer to whip the eggs  (about 11-12 minutes) 
    – I baked it for around 35 min. until the knife came out clean
    *Like you said the key is whipping the eggs until they triple in volume AND folding in the egg mixture to the Nutella…and waiting to eat it for an hour.  
    Thanks again for sharing!!! 

  19. So I found this recipie and got very excited. I had very high hopes for this to work and I followed the directions exactly but my product was absolutely horrible. It tasted like egg… really unpleasantly. I have no idea what I did wrong. I’ve been baking forever and this was just so awful. The only thing edible on this for me was the crust on top. Everything beneath it was omlet. It smelled so good too! I’m very sad. 

    • did you make sure to whip the eggs to triple the volume? and gently fold in the Nutella rather than beat it in with a mixer? the key really is to get the eggs right before you make it so it doesnt end up being like an omelet. It also helps if you let it cool before eating.

  20. Way to steal a recipe from Masterchef Australia!

    • i think you should be accusing masterchef australia of stealing the recipe from me! I just looked up the recipe. Found a few australian websites claiming to have created it but they are all recent. if you look at the post title, my post was created back in 2012 One of the sites I found even use the same “notes” i put on my post but rephrased it.

  21. Hello just made this today!
    I whipped the eggs till they were soft peaks and then folded in the Nutella! It rose a lot in the oven and then sank as soon as I got it out, anyway I doesn’t taste like how I imagined it to be! And it’s also gone abit rubbery. Any idea what I did wrong? Would love some advice as I am going to try it again. Thanks in advance 

    • hmm, i’ve never head of it going rubbery. it sounds like your eggs weren’t whipped enough, which would cause the cake to sink. they should be whipped until 3 times the volume. Also you should be careful folding in the nutella. You don’t want to be too vigorous otherwise you will mess up the egg structure. another thing, perhaps it wasn’t finished baking.if it’s not fully cooked, that could also cause it to rise and then sink because it’s not done in the middle.

  22. FYI, you might want to file a DMCA takedown with these guys:

    Probably wouldn’t be so bad if there were a LINK here, but I didn’t see one. 🙁 I had to track down your site.

    • thanks for the tip. interesting enough, this is actually an article published previously by another site. But the original site linked to all the recipes. So many violations here, from taking the original article to all these recipes.

  23. How are the eggs supposed to be like after beating? (firm/stiff peaks?

  24. I did it twice the first one came out just like your picture and tasted ok but the second it tasted idk not so good and idk why maybe bc i kind of just random put the amount of nutella and i just eaten right away lol

    • It could be either. If you didn’t measure it, it could make a huge difference. And if you eat it right away the chocolate flavor is not that strong yet.

  25. The Nutella Cake looking so delicious and yummy . I just want to taste this now but I will wait until I prepare it by myself.

  26. OMG!!! I did this today!! And it tastes amazing!!!!!! I loved it, and my Nutella addicted boyfriend said it was the best cake in the world!! :3 thank you!!!!!!

  27. I haven’t tried this yet but it sounds interesting. Would it retain more air if you whipped the egg yolks and whites separately? Then you could mix the softened Nutella into the egg yolks first (sort of like tempering it) and finally fold that mixture into the egg white meringue. Do you think that would work? 🙂

    • I imagine it should work but I haven’t tried it. I like the idea of being able to do this is just two steps without separating the eggs.

    • I imagine it should work but I haven’t tried. I like the idea of being able to do this is just two steps without separating the eggs.

  28. My brother and I did this together today, and it was so fun! We didn’t even need any help. 🙂 Thank you so much for sharing! we will be enjoying it shortly! (It is still baking) Again, thank you, we had so much fun.

  29. I am currently in rural China teaching English to 7th graders, and all I have to use is a rice-cooker to bake things in. I’m going to try this recipe and hope it works =]

  30. Hi Kirbie!

    I was wondering if you had any tips for adding liqueur to this? I’m afraid of mussing it up by adding Bailey’s and would love any advice you have!

    • I haven’t tried, but I imagine if you add a little bit of Bailey’s (maybe 2 tbsp) it should be okay. If you add too much it might make the batter too liquidy.

  31. Hi i wanted to ask how you are supposed to measure the nutella amount, ause its spread, so um, how do you do it

  32. Je l’ai fait ce matin, et je viens tout juste de le goûter. Il est excellent! Je le referais sans hésiter…

  33. yooo 20-25 mins at 350F my ASS this cake hella burnt

    • I’m not sure why yours is burnt. Perhaps your oven runs hotter than normal? There’s hundreds of comments on here that followed the recipe as is and didnt have any issues of the time being wrong

  34. By parchment paper do you mean butter paper? Is it okay if I usebutter paper?

    • I’ve never actually heard of the term butter paper, but I just looked it up and I think it’s the same, based on what I’m reading of the definition of butter paper.

  35. Am I supposed to whip the eggs with or without the yolk?

  36. Has anyone figured out how much Nutella to use without using a scale (which I don’t have)?

  37. Ever since I was little the “main trick” to ANY meringue (beating eggs or just whites) is “use a smooth, large Crockery bowl” that had been IN the Fridge cooling! (crockery is THE very best at keeping the temperature) I have seen Angel food cakes & Souffles that look like God made them. Very tall, puffy, & fluffy & heavenly to taste!! YES – the other trick is to “”VERY GENTLY”” fold in the Nutella (or any ingredient for that matter) a “little” at a time! Stopping to re-chill for a bit if necessary!!

  38. How much do you need in grams? Also do you have to use nutella? Or can you use chocolate spread?

    • I don’t know the measurement in grams, only ounces. You can try a google search for a conversion. though if you are using a scale, it should be able to switch between grams and ounces right? Because this is weighted ounces, not just a measurement of liquid ounces. I have not tried it with chocolate spread.

  39. Oh my goodness. I am SO gonna try this. Even *I* can’t get this wrong, surely?! lol.
    Thanks for sharing =]

  40. I tried this, and it was delicious!
    For an absolute beginner, I guess writing down “Egg White” instead of just egg will reduce the chance of confusion.
    Somehow mine came out to be really flat. I guess that’s got to do with the size of the spring form. (mine was 9″)
    But I gotta say, it tastes really good!! 🙂

    • Yes, yours is likely flatter due to the wide spring foam pan size. I don’t know what you mean by egg white. You are supposed to use whole eggs.

  41. Can you make this ahead of time and freeze it?

  42. I just took it out of the oven, looks good.

  43. Can I use salted butter or coconut oil to grease the pan?

  44. Can I use butter or coconut oil to grease the pan?

    • Yes on the butter. I haven’t baked with coconut oil so I’m not sure, but I’m guessing it should be okay.

  45. It’s solid. It was just heavy cream brought almost to a boil and poured over chopped chocolate and whipped sort of. It melts back down to ganache, like you’d put on a cake.

    I’ve been looking for recipes and haven’t found any that weren’t just “hey, make truffles with your leftover ganache”.

    • Hmm, it might work if you melt it down, but I just don’t know. I was brainstorming other uses for your truffle mix. If you like mug cakes, it might work well in this one, but sub out the Nutella with the truffle mix. I’ve made variations on that one using chocolate candy, etc, and it comes out well, so I think it would work with your truffle mix. Or maybe use it as a ganache frosting for donuts? I love baking mini donuts and dipping them in chocolate ganache.

  46. I don’t love Nutella as much as everyone else. (Probably due to an incident in which more Nutella was consumed than should have been)

    However, I have a literal ton of leftover truffle mix(heavy cream, chocolate).

    I assume this would work the same, but maybe not.
    I really want to try this as I need to get rid of the mix and just can’t make anymore truffles.

    One of the mixes I have left over IS a hazelnut coffee truffle. The other is a bourbon chocolate. I was planning on adding a touch of coffee extract to enhance the chocolate.

    What do you think?

    • I dont know for sure, but my guess is that it won’t work quite right. A recipe with so few ingredients are quite delicate. If you try to replace it with something else with a different consistency with a diff amount of oil, etc, it likely won’t work. I’ve never worked with truffle mix, is it liquid? powder? It sounds like you may be able to use your leftovers to make another kind of cake or cookies

  47. I just made this and it basically tastes like a chocolate omelette -__-

    • it sounds like your eggs were not whipped enough, or you did not have enough Nutella in the batter. It should not taste like a chocolate omelette.

  48. Just made these with my little brothers and we all loved them! I used 2 regular sized eggs but I had to cook mine for about 45mins because my oven is broken and everything takes forever to cook in there lol. Thanks again! will definitely be sharing this page with my family.

  49. U see how u put the nutella in the microwave for 20 seconds, I don’t have a microwave so how long do I put it in the oven after its preheated????

    • I put the Nutella in the microwave so that it gets heated, making it more runny. You can try doing it on the stove or in the oven, just long enough to get it warm so it isn’t as thick.

  50. Wow, look delicious, want to eat

  51. I started my egg whites in my blender 5 minutes on whip, then added the egg yolks one by one and mixed for another minute after all were incorporated.. poured that mixture into a bowl and hand beat with a whisk for about 2 minutes, folded 1/3rd the egg mix into the nutella that i’d softened, and before adding each of the remaining 3rds of the egg mixture, I whipped them with my whisk for another 30 seconds or so each time, making sure they stayed nice and fluffed up since I don’t have a hand or stand mixer, I greased a 1 time use 8×8 inch pan with lots of butter and popped it into the oven.. it is smelling divine and I have no doubt in my mind it’s going to turn out spectacular <3

    • I haven’t tried separating the eggs, but I imagine it will be more stable if you whip the egg whites first. Hope you like it!

  52. In the oven now! Thanks so much. I am always looking for easy, quick, go-to recipes

  53. wow this looks amazing have to try

  54. I just made it and it worked! Not nearly as sweet and dense as I expected, but definitely goes great with a glass of milk! I left it in for 30 minutes–while baking it leaned towards one side but once it set it was nice and flat 🙂
    However I did use a regular dark baking pan and buttered it and I couldn’t get the whole thing out in one piece (I had to cut in two and jimmy it out) so next time I should listen to you and use parchment. 😛

  55. Made it today, only had 9 in spring form pan, so needed more and also thought it would be better to use whole container of Nutella than have to measure out a portion, so increased measures to the whole 13 oz jar, and 6 eggs. Wonderful, baked about 30 – 32 min.

  56. Love this recipe! Just made it and is a keeper. Used a stand mixer and followed instructions. Turned out very good, add a scoop of ice cream, whipped cream and blackberries.

  57. These look absolutely amazing and I know ounces. Perfect for me as my kids are nutella fans for sure.

  58. forgive my ignorance but what’s parchment paper? is that like wax paper?

    • No! The two are not the same though they look similar. You should be able to find it in the baking aisle and it’s labeled parchment paper.

  59. susana: 8 and a half ounces would be 240 grams, you can round up and make it 250 grams to make it sure you don’t use less than necessary

  60. can the same theory be applied using peanut butter do you think?

  61. can someone give me this recipe in grams and not ounces please

  62. So good! I used almond butter from Costco, about 3/4 cup… I used a 1 cup measuring cup but not quite all the way. Added a tsp of coco powder and tsp baking soda. It turned out super fluffy! I put pecans on bottom of pan and a few chic chips on top of batter. 20 min and done! THANK YOU

  63. How much of a jar of Nutella is this? I don’t have a scale. From the comments, it seems that measuring 1-1/4 cups would work. I’m dying to try this.

    • I don’t know how much of a jar it is. Also I use Costco size jars. You may want to try 1 1/4 cup but I always use a scale.

  64. Do not try this without a machine mixer. It tastes like an omelet that was made in a cadbury’s rubber band factory. If you like eating chocolate neoprene for dessert then by all means make this. Otherwise steer clear.

    • I agree that the machine mixer should be used. But as you can see from the comments, there’s a few people who’ve done it successfully by hand but it’s a lot of work.

  65. Can I make this with melted chocolate instead of Nutella?

    • I don’t think you can do an exact substitute. Melted chocolate doesn’t have the same consistency or amount of oil.

  66. Hi I tried it yesterday without using an electric whisk, took me about 20 mins to whisk the eggs and I accidentally put double the amount of nutella in…but it turned out fine! Not as hazelnutty as i was expecting but it still tasted good as my boyfriend ate the entire cake in one eve! Such a good recipe!

  67. I can hardly wait to make this cake. Could I double the recipe as I am making it for a larger crowd. If so do I need to change the amount of time required to bake it. I am using a 9 inch spring form pan and would like the cake to be higher. Thanks. I am eagerly awaiting your reply. Joyce

    • I haven’t tried doubling it. I’m not sure you can get the cake to be higher. It’s such a delicate cake with only two ingredients… It doesn’t really work like a regular cake so I would be worried that doubling might cause it to fail.

  68. thanks 🙂

  69. 🙂 hi… this sounds amazing! Excited to try it! But just confused, do I need to separate the yolks from the egg whites?

  70. So I am very glad this pin came up while searching how to clean a baking pan. This is way better than what I was originally looking for!

  71. Hi, thanks for this lovely recipe! I’ve just finished baking it and it’s absolutely delicious, tastes like nutella fluffiness, no trace of egg if you beat them patiently. One issue though, I’ve used a normal baking tray and the cake has a wavy form, it’s not as flat as I hoped. The taste and the texture are still excellent!

    • Yes! Glad to hear it worked for you. I think people who end up with an eggy mixture either didn’t beat the eggs long enough or didn’t put enough Nutella. I think a lot of people are taking shortcuts. Perhaps not weighing out the Nutella or not beating the eggs, etc. Oh well. But I’m happy yours turned out well. I think the springfoam pan helps keep the surface a little smoother, but mine wasn’t perfect either.

  72. I made another cake but added more Nutella I used about 1 1/4 cup of Nutella and it took almost all the eggy tast away 🙂

    • Actually if you weigh the Nutella, I believe 8 1/2oz weighs to be a little more than one cup, so 1 1/4 sounds about right. Also it’s hard to get the entire amount of Nutella needed from measuring cup to bowl since it’s so sticky and messy. Glad it worked out for you though.

  73. I made the cake and I finde it does tast like egg and I did get the eggs to be 3 Times there volume and I even mixed it for 10 min and it was almost coming out of the container 🙂 but I stil think it tastes eggy. It is in the frig now so I am going to tast it again once it is done cooling. I am making another one now and I added more Nutella in the one to see if it makes a difference 🙂

  74. About the eggs, do I use the whole egg or just the whites to beat into a foamy white fluff?

  75. This recipe worked magnificently! For those who are wondering, I did use a hand mixer on the highest speed for about 10 minutes and it turned out great.

    The nutella will seem very very thick when you put the first 1/3 of egg mixture in, just go with it and make sure to scrape the bottom a lot.

    Also: a lot of people mentioned that 25 minutes wasn’t enough. This was my experience IF you wait until the knife comes out clean. I actually took it out right at 25 min, when the knife still had a little bit of goo but the top was starting to burn a little. The cake was still totally delicious and moist, so I think it is actually ok to take it out when there are still crumbs and a tiny bit of goo on the knife when you test it.

  76. Hi,

    amazing receipe! I have one question: do I have to separate the eggs before beating them? Sounds like that, because of the volumething.

    Tank you!

    Greetings, cat

  77. It’s slowly rising in the oven! Can’t wait for it to be done 😉

  78. Didn’t like it. Too eggy. Not enough Nutella. It’s a mildly chocolate flavored quiche. Definitely not a cake.

  79. This a great and simple recipe. I will include a link to this page in my upcoming newsletter. Im sure our readers will be interested being that we carry Nutella products in our store. Thanks for posting this recipe! Thumbs up! cioa!

  80. Holy cow this is better than when they came up withh the “hot pocket” BEST MUNCHIE SNACK EVER words can’t describe how Delicious this taste when your stoned .

  81. So I tried this and I created a monster

    • I’ve never made this recipe in a square pan, always a spring foam pan. I wonder if that makes a difference because the I think the springfoam helps it rise properly. Also the even shape seems to indicate that the consistency of the eggs was noot quite there. The eggs have to basically be transformed by being triple the volume, as this will let it rise. You also need to make sure you fold in the Nutella and not beat it in because if you use the electric mixer for the Nutella, you’ve ruined the volume of the eggs.

  82. Thank you, I wouldn’t dream of posting your recipe on my blog, simply a picture of the cake I have made (rising beautifully in the oven right now and smelling amazing) along with a link to your site so that anyone who is interested can find your recipe. Thanks again, Kate

  83. This recipe sounds fantastic. I am going to give it a go today. Would love to give it a mention on my blog – would you be happy for me to?

  84. Nutella omelet . I have been a fan of Nutella since I went to Europe 20 years ago. I was so eager to try this recipe . Whoaaa it was pretty bad. Tasted like eggs.with chocolate. I thought I made a mistake somewhere , but I found several comments on the egg taste. What a waste of good Nutella …

    • I’m sorry yours didn’t turn out but the fact that it tastes like nutella eggs is not right. Yes a few people ended up with Nutella eggs, but you’ll also see a lot of people who had success. Yes, if it’s not made right it will just taste like eggs and Nutella, but if it’s made right it won’t.

  85. I didn’t read all the comments to see if anyone else already posted this – but I measured 8.5 ounces of nutella to be 13 tablespoons. I hope this helps!

  86. Am going to try this out but just wondering, how long will it take to cool, and how do you actually fold the Nutella? thanks!

  87. I made this cake this morning and it turned out perfect! There is only a very small piece left as my daughter and husband almost ate the whole lot!! Thanks for sharing this recipe.

  88. Would it be okay to just use egg whites to make something like a meringue instead? :>

  89. Made last night, eggs beaten with hand-held mixer (~10-15 minutes), Nutella approximately measured from the 750g jar, used a 22cm round springform tin so I had to fiddle with the temperature and baking time. Topped with icing sugar and strawberry when done to make it pretty.
    Despite the little tweaks, it luckily turned out very nicely 🙂
    We ate it while still a little warm. Not as Nutella-y as I expected, but still delicious. Apparently it went really nice with vanilla ice cream.

  90. I was pleasantly surprised about the way this cake turned out. I was weary to try it after seeing the mixed reviews, but I wanted to bake my friends a little something for christmas so I decided to give it a try. I did change two things though: I used three eggs instead of four and baked them as cupcakes. I was so happy when they came out of teh oven and tasted good! Not too sweet, and they are perfect for a quick and easy dessert! Thank you for sharing this recipe, its awesome!

  91. Just tried this and it turned out great! Very quick and easy, but yes, make sure you mix the eggs really well. Thanks Kirbie!

  92. It’s slowly rising in the oven! Can’t wait for it to be done 😀

  93. I stumbleuponed this amazing cake! My kids are Nutella junkies! I made it in over sized cupcake wrappers so that they can’t fight over them! In the oven now and It smells amazing!

  94. This is fab! I’ve just eaten my first piece. Thanks so much for sharing this.

    My nutella was a little bit warm so I think, as mentioned in above posts, that was why it was a little omelettey. I can’t wait to try it again and play about with other options. Also because I’m in the UK I think I cooked it on a higher heat.

    I added some choc chips and a little orange essence for a chocolate orange flavour. Beautiful.


  95. @Kirbie, we had this the next day, almost exactly 24 hours later. I’m not saying it wasn’t good – I just think I was expecting something denser, creamier and richer, like actual Nutella only… I dunno. Cakier. 🙂 I hope I haven’t sounded ungracious. I think it turned out perfectly, so I wanted to share my results. Will definitely try again – maybe with a flavour extract or Frangelico / amaretto for a bit more of a hazelnutty kick.

    • Oh, I see. Yeah, it’s not that dense or creamy. The eggs make it light and spongy. Definitely play around with it more if you want a more intense flavor.

  96. Bit of a mixed review, I’m afraid.
    I was looking forward to this all last week, and have made decadent flourless chocolate cakes before. The technique is fantastic – whipping whole eggs; yay! I got good volume and didn’t deflate it much stirring in the (perfectly measured and prewarmed) Nutella.
    The cake baked up perfectly (looks exactly like the pic) but honestly, sadly, the flavour was not fantastic. As a previous reviewer said, the Nutella doesn’t really shine through as richly as it perhaps could have. Maybe it needs a ground-hazelnut “kick”? It’s a fine, easy cake, but not exactly decadent the way good brownies or fudge is – and it can’t beat a spoonful of Nutella. 😉
    Will definitely keep this in mind for the Passover season when we don’t use flour, as it is a fabulous technique!

  97. Okay, here are my results. 1: ended up using the bigger pan once I saw the HUGENESS of the fluffy eggs, which of course dial themselves down a bunch one you start mixing in the Nutella.
    2: my cake was ugly due to my ineptness with the parchment paper.
    3: I agree with whomever said above that waiting until the cake is completely cool (at the very least) is the first time it should be tried. It did seem quite eggy yesterday, but today much less so. Also, the consistency of the cake matches the picture more today.
    4: I wonder if high altitude has anything to do with anything
    5: I wonder what would happen if I mixed the nutella in with the eggs using the beater on the lowest setting (which still seems sort of rough). Neither #4 or #5 have anything really to do with anything, I think the cake turned out fine. AND probably was really good with the almond/buttermilk/coconut frosting I made, however it got left out over night and that frightened me.

    Thanks for the fun!

    • I think high altitude will effect it, but I don’t know by how much. I’ve never tried eating the cake warm. I always let mine cool completely. I guess I didn’t realize people were eating it before it cooled completely until now. But thanks for sharing your results and I’m glad it worked out for the most part. I would still avoid mixing the Nutella with a mixer. I definitely think folding it by hand is best.

  98. I’m going to make this working on a theory–which is I’m letting the eggs get to room temperature before I work them. I also measured the ‘business’ out of the Nutella (3/4 cup) which I put into a see-through glass measuring cup and microwaved until it was liquid enough to make absolutely certain that it was 3/4 of a cup. Then I added the + 1 TBSP. All of this has been sitting out for a couple of hours. And, simply because where I nanny (we’re making this for the dad’s birthday) only has either one VERY large Springform, or two very little ones, we’re going with the two little ones, and then putting them together with a wee bit of buttercream-coconut frosting in between. Hopefully, there will be enough for me to taste tomorrow so I can tell you how it went!

  99. Just made it and it turned out great. I used a metal pan and flouted it so the cake wouldn’t turned out nicley and we ate it with peanut butter (: very yummy!

  100. Mine was eggy when I first tried it, 1.5-2 hours after it was baked, but when it cools completely after maybe 4 hours it doesn’t anymore. Still tasteless though. I can’t tell what I did wrong, even though I’m not a beginner in cooking and I do know when I did something wrong and it tastes not as it was intended to. But in this case I really can not imagine the intended taste, so I could make mine better the next time I try it (just to prove myself wrong).

    • Hmm, well it should taste like Nutella since there’s nothing else in there. Not sure why it would end up tasteless though I’m glad it’s not eggy for you after it cools.

  101. Hi. This cake is amazing!! I was worried after some of the negative comments and I don’t really like quiche because it can be to “eggy” for me. But no eggy taste in my cake. It’s not the prettiest but its yummy. Followed the directions exactly – 4 large eggs beaten with an electric hand beater in a glass bowl for 6 mins timed on my phone. The Nutella measured out at 240 grams. Melted the Nutella slightly and added the eggs in thirds. 25 mins later — Perfect!! Give this recipe a go. It’s worth trying at least. Very happy 🙂

    • Thanks for sharing your experience. Yours was like mine. I’m not quite sure what is going wrong with those reporting failures or eggy taste

  102. Very disappointed. Was excited to try this as the boyfriend and I are Nutella fiends and fans of other simple, flourless (even eggy) cakes. Was hugely let down at the result – a spongy, eggy mildly sweet cake – barely a hint of Nutella shining through. Too good to be true, I suppose.

  103. I made this tonight and its absolutely incredible. The family loved it and ill be making it at least monthly.

  104. I forgot to mention – eggs were beaten until they were 5 times their volume.

  105. Did anyone try it, or everyone just write that it is delicious, before they actually tried it?
    I did bake it, and it’s awful. I am sorry but it tastes of nothing but sweet eggs. Post factum I thought it through and it kind of makes sense – if you have 2 ingredients – chocolate and eggs, it can’t taste any different than of sweet eggs.
    Try it if you want, but be warned! Cheers!

    • Actually many people tried it and then left a comment and said it came out great. I even had other bloggers post on their experience. I’ve also made it many times and it comes out great and does not taste of sweet eggs. And eggs can be transformed when they are whipped so that they don’t taste like eggs. Take meringue cookies for example or chocolate souffles.

  106. Yummy!!!! I can’t wait to try this!

  107. What if I don’t have a springform pan? What would be the next best pan to use?

    • You know, I’ve only tried it in a springfoam pan, so I don’t know how well it rises in other pans. But one of the comments said she made them in cupcake liners and it worked, so maybe try that.

  108. I find the Trader Joe’s cocoa almond spread to be thicker than nutella and since it contains some soy flour, I noticed the flavor of soy. But for those of you allergic to hazelnuts it would be an idea. T.J’s e-mailed me and said that it contains no gluten ingredients, not prepared on shared lines but in facility that has wheat. so for those of us gluten intolerant, it is a personal decision as to whether to use it. Whisking the egg yolks and white separately and then combining would probably give more of a meringue texture than a creamy texture from eggs holding the nutella together.

  109. Sounds amazing! I’m going to try it tomorrow – sounds perfect for my work bake sale. Thanks for the recipe!

  110. I love this recipe, but I have a bit of a conundrum. I have a friend who is allergic to hazelnuts (among many other things, like peanuts, and dairy products), and I was wondering what I could substitute the Nutella for. It’s perfectly okay if it’s more than two ingredients!

    Also, I beat the eggs by hand, but I was a lazypants and used a muffin tin, so mine came out like popovers. Still delicious though!

  111. At what temperature does this need to be baked? It just gives the preheating temperature, and would it work on smaller proportions, say half the amount of egg and nutrella?

    • The temp it is set to preheat at is the temp that it is supposed to bake at. I’m not sure if it would work with smaller proportions. I’ve never tried. It might not work because you might not have enough eggs to create the volume needed.

  112. Thank you so much! I needed an effortless recipe for thanksgiving and this was perfect! My boyfriend and my family loved it!

  113. Followed carefully and was not impressed. Tasted very eggy. Would it help make it lighter to beat the egg whites and yolks separately?

    • It seems like you didn’t beat the eggs long/hard enough. As you can see from the comments, that seems to be the issue for the ones that don’t turn out right. I’ve found user a stand mixer makes a difference compared to handheld mixer. Also it really is important that you whip enough air into the eggs, so that they are 3 times the volume. I’m not quite sure how it would taste if you separate the eggs yolks and egg whites. I would imagine it would be more souffle like.

  114. I made a batch in a 9 inch silicone pie pan, sprayed with pam and covered in parchment paper,also sprayed. Came out very easily and still looked like the pic. Beating the eggs long enough is key. I also forgot to heat the Nutella but folding the batter still wasn’t bad. I topped it with rasberry preserves (and a splash of gran marnier 🙂 Delicious! Can’t believe gluten-free can taste sooooo good! !

  115. My wife just started a gluten-free diet. She loves Nutella so I picked up a two-pack from Costco.I used 3/4 cup and 1 tablespoon and it tastes amazing! Thanks for sharing!

    • Thanks for letting me know your experience! That is so great to hear. And hopefully your measurements will help those who were asking for a conversion

  116. Just wondering if I would need to fix the amount of eggs/nutella if I have a 9 inch springform pan?


    • Most likely yes. I don’t think this has enough batter for a 9 inch, or it will be super thin and not work out right. You probably need 1 1/2 times the recipe.

  117. I baked this cake in muffin papers – the recipe filled 6 papers and I baked them at a lower temp, 180C, for about 20mins. No.7 muffin was a sad flat thing made from bowl scrapings – I felt sorry for him and ate him as soon as he came out of the oven – mmmmmmm.

    They turned out moist and delicious, no taste of egg at all. I think the secret is in the fluffy eggs and mixing the egg/nutella together very well.

    Thanks for an awesome receipe, <3 from Oz 🙂

    • It’s always great to hear success stories. I’ve made it so many times with no problem, but it’s good to know it is a successful recipe. I’m not sure what people are doing wrong when they end up with egg taste, etc. I think also it’s the whipped eggs or not mixing it very well or not enough Nutella. I’m also glad to know that it works in individual muffin papers. That’s a great way to transport these treats.

  118. Just saw this recipe. Had to do it. Went to the store to buy the 2 missing ingredients :P. Amazing! Even my girlfriend liked it and she doesn’t like nutella that much. Anyways, thank you for the recipe, will do again for sure!!!

  119. I just did and it looks the same as the one in the picture…
    My husband and I liked the flavor, but as Erin (25), we agreed the flavor of the eggs are stronger than nutella’s. It tastes more like a pudding than like a cake. I don’t have a mixer, so I started with the blender and finished by hand (yes, I did)…it took almost half an hour…O_O My husband told me my right arm is now bigger than the left one… =)
    Besides the flavor of the eggs, I’ll try again…maybe we’ll add some more nutella.
    Anyway, we thank you for the post!

    • I haven’t had the problem of it tasting like eggs. It may be not enough Nutella because when I’ve made it, I can’t taste the eggs at all. I’m impressed with your mixing by hand! Wow. I would not have that energy.

  120. Stir with a spatula in the same clockwise direction. Why in the same clockwise direction? I hope it tastes good. I can’t wait. It’s in the oven now!:) Greetings from the Netherlands!

    • The process of making these is similar to a chiffon cake or macarons. You’re basically making a sort of meringue with the eggs. The whipped eggs is what gives the cake the texture. If you stir in opposite directions, it will mess up the meringue you’ve created from the whipped eggs and the cake could fall or not turn out right.

  121. Hi. I have a question… I mix the entire eggs or without the yolk? Thank you! 😀

  122. Consider this the “poor mans” version of a “letter to the editor” on an already simple, two ingredient recipe…
    I followed all instructions with the exceptions of two small details.
    1. I used an eight inch square glass pan
    2. I used Country Crock spread to grease the pan
    I am happy to announce that this recipe was so easy and worked incredibly. I enjoyed it with Breyers Natural Vanilla Ice Cream. Well done Kirbie, well done! Thanks you so much.

  123. I was just about to post the same question as the above poster. How much nutella is this in cups? Thanks!

    • I’ve always measured it out, to make sure it is accurate. So I don’t know how much it is in cups, perhaps someone else can help.

  124. So I just tried this and it’s pretty good! The texture is like a springy custard due to the egg, but the Nutella taste really shines through.

    I poured my mixture into one of those ready made pie crusts and it really compliments it I think. Thanks!

  125. Can someone tell me from experience/math how much Nutella I need for this in cups?

    I don’t have a scale, but I do want to try this recipe!

  126. Could you make mini cupcakes in the mini cupcake papers? Wonder?

  127. Could you make mini cupcakes out of it? Anybody try?

  128. Hey! Glad I found this recipe. I’m having a dinner guest tomorrow night, and with all that I’m cooking, this will be a quick, easy dessert.

    Oh! also, I was reading some of the negative feedback, and I think I know why it might taste like an omelette. It is possible that aside from not whisking the eggs enough, perhaps too much of the egg was mixed in with the hot nutella, causing the eggs to cook prematurely. That would likely cause an omelette taste. Do you think maybe it would be a good idea to mix in a small amount of the warm nutella into the raw egg first to temper them, and then pour the tempered egg mixture into the the nutella, 1/3rd by 1/3rd? Just a thought.

    • The Nutella is only microwaved briefly, so I don’t think it gets nearly hot enough to cook the egg mixture. I think people who are ending up with the omelette taste are either not whisking the eggs enough, or not pouring enough Nutella. It needs to be weighed out and I think some people might just use a measuring cup and look at the oz measurement, or they don’t scrape enough of the Nutella out of the cup/bowl.
      Anyway, I hope the recipe turns out well for you! I’ve made it half a dozen times with no problems and I know a lot of people who’ve made it just fine too.

  129. I tried it and it’s amazing!!!

  130. I have some cocoa almond butter from Trader Joe’s, think this would be an alright substitution for nutella?

    • I’ve never tried the cocoa almond butter at TJ so I don’t know the consistency of it. If it’s not the consistency (i.e., thicker, more oily, more watery, etc), then it likely won’t work. Also not sure how sweet it is either compared to Nutella.

  131. Greasing the pan means third ingredient ,, NO ??!!

    • It’s not an ingredient in the cake itself so I don’t really consider it a third ingredient..You could use parchment paper instead of greasing.

  132. hey, i simply LOVE this! i made it with nuts and right now i wonder whether or not to put some topping on… hmmm. anyway, i’m definitely going to feaure this on our couple blog!:)

    • Glad you liked it. I don’t know what people did wrong for those who comment about it not turning out. It works for me every time and I know a lot of other people who had success.

  133. I was so excited to make this and I literally just did…. I was so disappointed, its texture is omelette and it just tastes like nutella omelette 🙁 however I’m glad I made it to realize how well nutella mixes with other ingredients! Is there some trick to this? I followed the recipe word for word promise!

    • The texture should not be an omelette at all. It should be very light and fluffy. It sounds like the eggs were not whipped long enough. Did they triple in volume? Also did you weigh out the Nutella on a scale?

  134. Cake in oven at this moment!! FYI: I believe it is called a springform pan, not springfoam. ;-O

  135. This is a great idea, but I am allergic to eggs! Is there anything else you can think of that I could substitute for the eggs? I frequently use applesauce, ripe bananas, or yogurt. Also I don’t have a scale, only use measuring cups, so what would you recommend?

  136. I really didn’t like this. I thought it tasted like an omelet that someone accidentally added chocolate to. I honestly couldn’t taste the hazelnut flavor at all. I was really disappointed because of all the positive feedback. Sorry for the negativity. I like other things you have posted but this made me sad. Am I the only one who feels this way???

    • This is the first negative comment I’ve heard from this recipe. I really enjoy it. I’m wondering if maybe the recipe went wrong because I don’t taste the eggs. It just tastes like Nutella for me.

  137. Kirbie,
    do you think it would be possible to hand mix the eggs to that consistency?

    • I think it would be really really hard, though not impossible. You have to whip them at a high speed with a mixer for quite a few minutes to achieve the volume, so it would be a lot of hard hand work. But I’ve seen videos of people in Japan hand beating the eggs for castella cake which requires a similar rise in volume.

  138. Hi, how did you get your cake to be so pretty? mine totally rose and buckled in the oven. twice :/
    plus was the nutella too stiff when you folded it in?

    • You are supposed to soften the Nutella in the microwave so it shouldn’t be stiff when you mix it in. I’m thinking either you didn’t beat the eggs enough (perhaps your mixer isn’t strong enough or you need to turn it to a higher setting or beat longer?) which would cause it to collapse, or maybe you added too much Nutella. The Nutella needs to be weighed out on a scale. Also you want to make sure when you are mixing it that no streaks of egg remain. Hope this helps!

  139. Ok…so its official…this is my favourite website EVER! I have to say, this looks amazing and decadent. It reminds me of a similair cake I had in Sweden and could never find the recipe for. You are a culinary genius, I have a looong list of things I now want to try from your website! Thank you! 😉

  140. Nina, I measured it at 3/4C and 1 tbsp of nutella! And Melissa, I had to cook mine longer too…it is cooling now and it looks and smells delish!! <3

  141. Got a problem, I don’t have anything to weigh my nutella 🙁

    • Ah, sorry about that. Maybe someone reading this will have measured it out in cups? I skipped the cups process and put it directly into the mixing bowl so there would be less cleanup.

  142. In the convection oven now at 350F. Looks very pretty, but it had to cook for approximately 30 minutes. I’ve lost track of how many times I added 3 minutes on the timer. 🙂

    • Hmm, I havent ever needed to bake it that long. I think I baked slightly over 25 minutes once and it started to burn. But as long as it still works for you!

  143. Can I use an electric mixer for this and your other recipes?

  144. Hello – I’m going to try this this weekend, and I had a quick question. What size eggs did you use? Thanks.

    • I used extra large eggs from Costco. Though I think large eggs work too. But I wouldn’t use anything smaller.

  145. I am going to make this for Easter.. I am going to top mine with strawberries…does the texture turn out like a thick cheese cake, or like an actual cake?

    P.S. making those 3 ingredient PB cookies now (in the oven!!) and going to fill them with nutella!! 😀

  146. So I’m curious… since I’m not a nutella fan. Think this would work with perhaps… Biscoff??

    • A Biscoff version needs a little tweaking. i tried a biscoff version with the same measurements and it didn’t work. I’m going to fiddle with it some more after I get more Biscoff.

  147. Just made this, now I’m waiting for it to cool. SO EXCITED :))))

    Mine came out a little deformed, it looked like mountain ranges but…hoping it tastes ok 😛

  148. getting closer and closer to nutella + spoon 😛

    do you use the imported stuff or the american made version of nutella?

    • One of these days I’ll somehow get it to be one ingredient. 😉
      Hmm, I buy mine from Costco. I have no idea where it’s coming from.

  149. Oh YUM!! I am obsessed with a similar recipe that uses just a little flour and is baked in cupcake liners(
    Like OBSESSED with it. Now I’m super excited to try this, and I’m sure I’ll be super obsessed with it too! The texture looks delicious. Thanks for sharing 🙂

  150. 8 1/2 oz. … Do I use a scale or is that a little over a cup?

    • I measured mine with a scale, so I would do that. Nutella is sort of inbetween fluid and dry ingredients so I don’t think you can trust the cup size.

  151. I AM SO TRYING THIS! is it okay if i just use a brownie pan lined with parchment paper instead of a circular one? :O
    thank you for sharing!!

    • I think it should work…but I’ve never tried so I don’t know for sure. I worry it might not rise as much as a springfoam, but you can try it.

  152. Kirbie – p-nut butter cookies with 3 ingrediants – absolutely wonderful! 1 CUP pb, 1 cup sugar and 1 egg. 350 for about 10 minutes. Best peanut butter cookies I’ve ever had!

    • I’ve actually made the easy peanut butter cookies too! I love them. I add a little baking soda in mine though. Makes them spread a little more like regular cookies.

  153. Thanks for sharing -this looks amazing and will be made this weekend. Wondering if it could also be made with peanut butter instead of Nutella? Having two of the same desserts in different flavors would be nice for Easter dinner…especially two that are so simple and decadent!

    • I haven’t tried, but I think a peanut butter version is possible. I actually was going to try experimenting with a peanut butter version next.

  154. Hahaha yeah I was still up last night – no one sleeps during finals week. 😉 And I love that this recipe is also a great way to get rid of eggs. XD

    • I thought about that after. That you must be up studying for finals! Yes, check this recipe out. Though I don’t think getting rid of eggs is ever my problem. I’m always running out!

  155. So, we moved and my I just realized my springform pans are in storage. Do you think I would be okay with a any round pan?

    • I think that should be okay. Though the cake is a little hard to remove, which is one of the reasons the springform pan is good. but I think if you can completely cover in parchment paper your round pan it should work.

  156. Hi Kirbie,

    This Nutella cake seems really great! I am addicted to Nutella so I have to try this recipe…
    I already looked up the conversion from ounces to grams so I can try it out as soon as possible :-).
    Thank you for sharing this recipe!
    Greetings from Belgium!

  157. This looks and sounds fantastic! Thanks for sharing.:)

    • Part of me wanted to keep the recipe to myself. haha. 😉 But I’m glad I shared it and hope others love it as much as me.