2 Ingredient Nutella Cake

NUTELLA. Everyone loves it, right? And everyone loves easy recipes with minimal work, right? Well then everyone will love this two ingredient nutella cake from Kirbie’s Cravings! Yes, it only has two ingredients and it works. Also, another plus is that it’s gluten free!

Nothing quite like opening a fresh jar of nutella… the first thing I do is take a spoon and just eat some because for all the things you can do with nutella, the best is to simply eat it out of the jar. (things just taste better out of their original containers… like ice cream)

Below is the recipe, somewhat paraphrased from the original post over at Kirbie’s Cravings.

Two Ingredient Flourless Nutella cake
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Ingredients:
4 eggs
1 cup Nutella

Instructions:
1. Line a springfoam pan with parchment paper. (I hate greasing pans, so I just cover everything with parchment paper for minimal cleaning afterward – this does lead to uglier cakes because the edges will be crinkled)
2. Preheat oven to 350F.
3. Beat eggs on highest speed with your mixer for about 6 minutes… or beat them by hand until they have tripled in volume.
4. Measure out nutella into a glass bowl.
5. Microwave for about 20 seconds.
6. Add in 1/3 of the egg mixture, stir in the same direction until all of the egg is mixed in.
7. Repeat until all of the egg mixture has been added.
8. Remember to add even the egg foam that has formed.
9. Pour batter into your parchment paper-lined springfoam pan.
10. Bake for 20-25 minutes.

An entire cup of nutella…

Nutella in the bowl…

Not the prettiest photo of eggs…

But they look better after all that hard work beating them by hand! Kind of like a chrysanthemum.

Nutella and eggs mixed together to form an interesting batter.

Coming out of the oven! That huge hole/crack you see is the result of me sticking a knife into it to see if it had cooked all the way through. (Also, see what I mean by just covering everything with parchment paper?)

Out of the springfoam pan!

Dense and sweet and absolute nutella heaven. It’s also a little spongy. But I think you can actually alter the softness/denseness of this recipe by a) changing the amount of eggs and b) altering the time you beat the eggs for. (and of course, adding more nutella) I really loved this recipe and how easy it was to make. It’s another great way to consume nutella if you’re feeling up to doing something more than eating it straight out of the jar.

And… for texture! It formed a nice crackly top. I think the next time I make it… I’d dress it up with some creme fraiche spread out on top… lined with sliced strawberries… and on top of the creme fraiche, I’d add a chunky strawberry salsa >:D