Two Ingredients? Check. Flourless? Check. Nutella? Yep! This Two Ingredient Flourless Nutella Cake is super easy, very delcious and can be served tonight!
I have been in the kitchen baking like a mad woman lately.
I have a secret, and while I haven’t been given the green light to share just yet, the contract has been finalized and a big announcement is coming soon.
In the meantime, you’ll have to be content with this delicious cake. And it IS delicious.
Looking for a fun dessert to serve after dinner tonight?
It’s not too late to make this Two Ingredient Flourless Nutella Cake, and you won’t believe how quick it is.
Plus, it’s only TWO ingredients.
Did I mention that? Yep, that’s right! 2 Ingredients!
Just in time for a mid week treat, comes this delicious but crazy ridiculously easy Flourless Nutella Cake!
We don’t make dessert most nights, so occasionally I like to make a mid week treat or a fun weekend dessert, and it must involve chocolate, because well…. chocolate.
And this one has that amazing Hazelnut goodness baked right in.
Rather than just making a traditional flourless chocolate cake, I was intrigued by the idea of a Flourless Nutella Cake I saw and opted for that.
It has only two ingredients and when I first saw it, I’ll be honest; I thought there was simply no way it would work or taste good.
But work it did! And it was delicious!
It almost comes out like a brownie.
Crispy edges with a soft, moist inside.
Chocolaty Hazelnut goodness in each slice. Powdered Sugar optional.
It’s simple… all you need is 8.5 ounces of Nutella and 4 eggs. Yes you read that right. Let’s go!
More delicious cake recipes
Recipe for Two-Ingredient Flourless Nutella Cake
Two-Ingredient Flourless Nutella Cake
- 4 large or extra large eggs
- 8.5 ounces Nutella weigh out on a digital scale - Like this awesome one from Surpahs!
- Preheat your oven to 350 degrees F.
- Grease a springform pan. Don't be shy with the shortening or whatever you use, because this cake WILL stick if you're not careful.
- In a mixing bowl, beat the eggs until they are triple in volume. Use the highest speed and plan on mixing at least 8-10 minutes. (If you don't get the consistency and volume right, you're going to have some issues so it's important to follow this and not try to shorten the time. This is truly the step that will make the cake, so skipping it = disaster! )
- Weigh the Nutella on a digital kitchen scale. Microwave the Nutella about 20 seconds or so to soften the Nutella a bit.
- Gently mix together the Nutella and ⅓ of the egg mixture with a spatula until egg is well combined and there are no streaks.
- Add in another ⅓ of the egg mixture and repeat; folding again until there are no egg streaks.
- Repeat one last time with the last of the egg mixture using the spatula to scrape the foam that is still in the bowl into the batter. Stir again until no streaks remain. (The gentle and slow combining of the ingredients are how this cake bakes up fluffy, so don't try to skip any of these steps or do them differently.
- Pour your batter into your prepared springfoam pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely to room temperature before you remove it from the springform pan. This cake should not be served hot, it needs to cool completely before cutting and serving.