Two-Ingredient Nutella Cake

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

5 eggs

250 g homemade chocolate hazelnut spread (or Nutella®)

2 tablespoon Dutch unsweetened cocoa powder (optional)

spray oil (for greasing)

Directions

Preheat oven to 175C/350F/160 gas.

Add eggs into a stand mixer and whisk on medium-high speed for about 5-6 mins, until eggs are pale and airy and have tripled in volume. Make sure your eggs are really triple in volume, or the recipe won’t work. Sprinkle 2 tbsp of cocoa powder on top if you like, and set the egg mixture aside.

In the meantime, pour the chocolate hazelnut spread in a large microwave-safe bowl, cover and microwave for 30 seconds.

Incorporate 1/3 of the whisked eggs into the bowl with the chocolate hazelnut spread, and very gently mix the batter with a spatula until well combined.

Fold in another 1/3 of the eggs, then gently mix until combined. Repeat with remaining 1/3 of the eggs, and again, mix until all the ingredients are combined.

Grease a 6-inch cake pan and cover the bottom and the sides with parchment paper. Pour the cake mixture into the pan and bake in the oven for 20-25 minutes.

Remove from the oven and allow to cool completely before serving.

Nutrition

• Calories: 211 kcal
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.01 g
• Cholesterol: 102 mg
• Sodium: 52 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 17 g
• Protein: 5 g