2-Ingredient Flourless Nutella Cake

Since it has been about a month since I have posted, I thought I would come back with something so spectacular it will make your mouth water!

Easiest, most delicious cake you will ever make! I recently made this for a co-worker’s birthday so I cut mine into brownies for everyone to easily taste. But I have also made this as a cake for holidays such as Thanksgiving. It is ALWAYS a crowd pleaser! I have also realized that I can confidently say it is a no-fail recipe every time!

2-Ingredient Flourless Nutella Cake



4 large or extra large eggs
8 1/2 ounces Nutella


1. Grease a 6 or 7 inch round springform pan (or square if you are doing brownies). Then line with parchment paper on sides and on bottom. (By spraying with oil first, the parchment paper sticks better.) Preheat oven to 350F. Beat eggs on highest speed with 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.

2. 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).

3. Pour batter into springfoam pan. Bake for 20-25 minutes until toothpick inserted comes out clean. Let cake cool completely before removing from pan and cutting and serving.

Recipe source: http://kirbiecravings.com/2012/03/2-ingredient-flourless-nutella-cake.html