If you’re a Nutella fan this is pretty tempting…the flavor is pure Nutella in cake form.  And it’s a 2-ingredient recipe!

The 2 ingredients are Nutella and eggs.  That’s it.  It’s almost like a Nutella souffle.  The process is pretty simple but it does help to have a stand mixer because you’ll be beating the eggs for about 10 minutes until they triple in volume.  Then you fold the egg and nutella together, and bake in a lined springform pan.

You’ll get a nice thin brownie-like crust on the outer edge, and a thick dense Nutella center.  Like most flourless cakes, this one benefits from a little garnish.  You can sprinkle it with cocoa powder or confectioner’s sugar, and then go to town with whatever fruit you like.

Flourless Nutella Cake    ~~~adapted from Kirby’s Cravings via Lesley Stowe

oven to 350F
8 eggs
2 cups Nutella

• Spray a 9″ cheesecake pan with cooking spray and then line it completely with parchment paper.  The cooking spray will help the paper adhere to the pan.  Cover the bottom and the sides, because the cake it very sticky.
• Put the eggs in the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium for 2 minutes, then turn to high for 8 minutes, until the eggs have tripled in volume.  The bowl of the stand mixer will almost overflow!  (Don’t worry, they will lose much of their volume as they get folded into the Nutella)
• Meanwhile, microwave the Nutella for just 20-25 seconds so it softens a bit.
• In your largest mixing bowl, fold 1/3 of the eggs into the Nutella.  Use a rubber spatula and turn the bowl with one hand while you gently fold with the other.  This process will be messy and you will think the whole thing has gone terribly wrong, but keep at it.  When the eggs have been completely incorporated, fold in the next third, and again until all the eggs are mixed in.  Do this gently so you keep as much of the loft of the eggs as possible.
• Bake for 25-35 minutes, until the center is just set.  Don’t over bake, and watch it carefully towards the end.
• Cool completely before attempting to open the pan and remove the cake.
• Sprinkle generously with cocoa powder or confectioner’s sugar, and garnish with whatever you like.

Notes:  You can add some Frangelico or other liqueur, if you like, to the batter.  Fold it in at the end.

I feel like this cake is a little bit too much effort for what you get in the end.  If you’re a Nutella freak, then go for it, but otherwise I would recommend my Belgian Flourless Cake as an easier alternative.  You don’t need to line the pan, so you won’t get the wrinkly edge that you get with this cake, and it’s much easier to put together, even though there are a couple of extra ingredients.

One year ago today—