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Two Ingredient Nutella Cake Recipe👌
Food & Drink
Here is what you will need.
4 Large Eggs
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.
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.
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.)
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.
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!
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?