This single serving Nutella mug cake is ridiculously easy to make with just 3 ingredients. It’s rich, dense, chocolatey and everything a flourless cake should be.
You may recall earlier last year I posted my 2 Ingredient Flourless Nutella Mug Cake, a recipe I created for my 5-Minute Mug Cakes* cookbook. It remains one of my favorite recipes to date, but a lot of readers were avoiding it because the recipe requires the cake to rest for several hours (even though it only takes 5 minutes to make).
Well, I listened and set about creating a version that doesn’t need a long wait time. This cake only requires you to wait 15 minutes. You can do that right?
It took quite a few tries and the opening of a new jar of Nutella, but I did it. I confess, I adore opening a new jar of Nutella. Whoever came up with the packaging is genius, using that gold foil seal. Every time I open it, it’s like tearing into a present.
This version is little more chocolate intense and not as Nutella-y as the original 2 ingredient version, but it’s delicious and the trade-off is that you can eat it right away.
The cake is not overly sweet, tasting like melted dark bittersweet chocolate. If you like yours to be more sugary, you can always drizzle some chocolate syrup on top. I topped mine with a simple powdered sugar.
Because this cake is so rich, the portion is small. When the cake cooks, it will rise quite a bit so you’ll need to cook it in an oversized mug. After it’s done cooking, it starts to shrink down and condense. Once you let it settle for a few minutes, you can scoop it out and plate it in smaller mugs or dessert plates. I bought these adorable espresso sized mugs to plate mine in.
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3 Ingredient Flourless Nutella Cake
- 1/4 cup Nutella
- 1 large egg
- 1/2 tbsp dutch processed cocoa powder
- Combine all ingredients in an oversized microwave-safe mug. Mix vigorously with a small whisk until batter is smooth and the egg has been completely mixed in.
- Cook in the microwave for about 1 minute 10 seconds. The cake should be set but may be slightly wet on top. Let cake cool for 15 minutes before serving. The cake will condense down during this cooling process. You can replate in a smaller mug/plate/ramekin before serving. You can top with powdered sugar or chocolate syrup.
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.