This recipe is just 2 ingredients and it produces a rich, decadent, individual-sized, flourless Nutella cake.
Last week my first cookbook released! I am overwhelmed by all the support of family, friends and readers who purchased the book. To celebrate the book release, I am sharing my absolute favorite recipe from the book.
Two years ago, I created a 2 Ingredient Nutella Flourless Cake. The recipe went viral on the internet and I’ve seen it shared (sometimes without credit -_-) on numerous blogs, publications, youtube videos, etc. To date, it remains the most read post on my blog and it’s definitely a recipe I’m quite proud of.
The original recipe is unbelievable. An absolutely delicious cake with just the use of Nutella and eggs. For months, I tried to figure out a way to make a mug cake version, and I finally was able to produce an equally delicious version with far less work for my new book.
The prep work is super easy. It’s simpler than the full baked cake version which requires the eggs to be whipped to three times the volume. However, there is one downside. You do need to let this cake sit and cool before eating. I recommend waiting around 2-3 hours. If you try to eat the cake right away, the flavors will not have fully developed and it will taste eggy. Wait 2-3 hours and you’ll have the same rich and decadent flavors of my original recipe. (If you simply can’t wait, then I recommend you try my 4-Ingredient Nutella Mug Cake or 3-Ingredient Nutella Brownie which can both be enjoyed much sooner.)
What I love about this recipe is that you can dress it up with some powdered sugar and fruit and serve it at a party, with each person getting their own individual cake. When the cake is finished cooking, it will pull away from the sides (even though your mug is ungreased), so that you can easily serve it on a plate or in some ramekins. I don’t recommend cooking them directly in the ramekins though. While the final cake isn’t too tall because it is flourless, it does rise significantly in the microwave, so you do want to make it in a mug to prevent it from spilling over and making a mess.
Note: When debating how to display the cake, I tried to stuff it in a ramekin but the cake was a little too wide and I couldn’t quite completely stuff it in, which is why it seems to be overflowing and taller than the version on the plate. I liked how it looked though, so I kept it like that for some photos.
Below, is the excerpt for the recipe. Please do not reprint the recipe anywhere else and if you wish to share the recipe, link back to this post instead.
As mentioned above, this recipe is featured in my new cookbook* of nearly 100 mug cakes!
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
2 Ingredient Flourless Nutella Mug Cake
- 1 large egg
- 4 tbsp (74g) Nutella spread
- Break egg into an oversized microwave-safe mug and whisk. Even though the final cake will not be that tall, it will rise quite a bit while cooking, so make sure you use a mug to cook it in. The finished cake will pull away from the sides so you can easily remove and plate it or put in a small ramekin.
- Add Nutella and whisk vigorously until the batter is smooth and the egg is fully incorporated. Because the mixture is so dark, it will be hard to see if egg streaks remain. Lift your whisk a couple times to make sure you don’t see evidence of unmixed egg still in the batter.
- Cook in microwave for about 1 minute. Cake will look the slightest bit gooey on top, but as long as the cake has risen and is set, it should be ready. Let cake sit for several hours (I recommend 2-3) before eating, so the chocolate hazelnut flavor can fully develop and overcome any eggy taste.
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.