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Two Ingredient Nutella Cake Recipe👌

posted in Food & Drink > Recipes
01/15/2015
  • Here is what you will need.

    4 Large Eggs
    240g Nutella

    Equipment

    7″ Springform or Loose Bottomed Pan
    Electric Stand Mixer with Balloon Whisk Attachment OR Electric Hand Whisk

  • First thing’s first, grease and line your baking tin with baking/parchment paper & preheat your oven to 180°C/Fan 170°C.
    First thing’s first, grease and line your baking tin with baking/parchment paper & preheat your oven to 180°C/Fan 170°C.

  • Weigh out the Nutella into a large glass bowl.
    Weigh out the Nutella into a large glass bowl.

  • Either microwave for 20 seconds or place over a pan of barely simmering water for a minute or two. Stir until loose and smooth. Allow to cool whilst you move onto the eggs.
    Either microwave for 20 seconds or place over a pan of barely simmering water for a minute or two. Stir until loose and smooth. Allow to cool whilst you move onto the eggs.

  • Break the eggs into the bowl of an electric stand mixer. (or, if using an electric hand whisk, a very large glass bowl.)
    Break the eggs into the bowl of an electric stand mixer. (or, if using an electric hand whisk, a very large glass bowl.)
  • Using the balloon whisk attachment, whisk on the highest setting for about 6-7 minutes until thick, shiny & at least tripled in volume. (This may take longer if using an electric hand whisk.)
    Using the balloon whisk attachment, whisk on the highest setting for about 6-7 minutes until thick, shiny & at least tripled in volume. (This may take longer if using an electric hand whisk.)

  • Add 1 third of the whisked eggs into the Nutella and very gently fold in using a spatula. Continue to fold until there are no streaks of egg left, then repeat twice more for the last two thirds. You should be left with a light, chocolate batter.
    Add 1 third of the whisked eggs into the Nutella and very gently fold in using a spatula. Continue to fold until there are no streaks of egg left, then repeat twice more for the last two thirds. You should be left with a light, chocolate batter.

  • Carefully pour this into the prepared tin and bake for 20-25 minutes until a skewer inserted comes out clean.
    Carefully pour this into the prepared tin and bake for 20-25 minutes until a skewer inserted comes out clean.

  • When it’s cooked, open the oven door and allow to cool in the oven for about 30-40 minutes before transferring to a wire rack to cool completely.
    When it’s cooked, open the oven door and allow to cool in the oven for about 30-40 minutes before transferring to a wire rack to cool completely.

  • When it has completely cooled, and I do mean – completely. Cut into 8 slices and enjoy with a cup of tea. Store in an air tight container in the fridge. In fact, I actually think it tastes nicer once it’s been chilled!
    When it has completely cooled, and I do mean – completely. Cut into 8 slices and enjoy with a cup of tea. Store in an air tight container in the fridge. In fact, I actually think it tastes nicer once it’s been chilled!

  • This cake looks like it’s going to be quite fudgy but it’s actually incredibly light! I almost don’t want to call it a cake as much as, well, honestly? I’m not sure what I’d call it! Whatever the case, it’s light, it’s gluten free and it’s got Nutella in it. I think that’s a win right? Oh, and each slice is only about 200 calories. Not bad eh?

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