Two Ingredient Flourless Nutella cake
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.
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.
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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