Kirbie's Cravings

2 Ingredient Flourless Nutella Cake

close-up of Flourless Nutella Cake
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.)
photo of a slice of Flourless Nutella Cake on a white plate
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.)
close-up photo of one slice of Flourless Nutella Cake
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.
photo of Flourless Nutella Cake garnished with powdered sugar and fresh strawberriesclose-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.

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.

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

  • Grease an 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 the 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 on better.
  • Preheat oven to 350°F. Beat eggs on highest speed with a 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.
  • 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 until knife inserted comes out clean. Let cake cool completely before removing from pan and cutting and serving. , will allow the chocolate flavor to fully develop, otherwise when it is still hot it tastes slightly eggier.

Notes

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, Cholesterol: 81mg, Sodium: 43mg, Potassium: 152mg, Fiber: 1g, Sugar: 16g, Vitamin A: 120IU, Calcium: 45mg, Iron: 1.7mg, 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!

Related Recipes:

3 Ingredient Flourless Nutella Mug Cake

3 Ingredient Nutella Brownies

3 Ingredient Flourless Peanut Butter Cake

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304 comments on “2 Ingredient Flourless Nutella Cake”

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

  2. 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.

  3. Son 250 gramos de nutella, buenísima receta.

  4. Hey there just a question? 

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

  5. are the eggs whole or separated?

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

  7. 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. 

  8. 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

  9. 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.

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

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