What could be better than Nutella cake?
A 2-ingredient Nutella cake!
All you need to make this delicious cake are eggs and Nutella. The result? A dense, rich, fudgy cake that is naturally gluten-free and needs nothing more than a dusting of confectioner’s sugar.
Though we wouldn’t argue against a dollop of ice cream or freshly whipped cream.
The key to success here is:
1. Start with room temperature eggs – this will ensure eggs that whip up high, which is important as there are no other leaveners in this recipe.
2. Do not skimp on the beating time – again, there are no rising agents in the recipe aside from the eggs, so you need to beat as much air and volume in as possible.
Enjoy!
Nutella Cake:
- 4 large eggs, at room temperature
- 13-oz jar of Nutella
Pre-heat the oven; line an 8” or 9” square or round cake pan with parchment paper.
Using the whisk attachment, beat the eggs on medium-high for 8 minutes. While the eggs are beating, open the Nutella and place in the microwave for 1 minute.
Give the Nutella a stir, lower the mixer speed to low and slowly pour the Nutella in. Raise the speed back to medium-high and beat till fully incorporated.
Transfer to your prepared pan and bake for 25 minutes, or till a tester comes out clean. Cool cake in pan on a wire rack, then remove from pan to serve.
