Rich and incredibly decadent, with deep chocolate flavor and a hint of hazelnut, this two-ingredient flourless Nutella cake is effortless to make and perfect for any occasion.
Why You’ll Love Two-Ingredient Nutella Cake
Pure decadence in every bite
This flourless Nutella cake is every chocolate lover’s dream: dense, fudgy, and intensely chocolatey, with a gentle hazelnut note from the Nutella. It’s simple to prepare yet indulgent enough to serve for celebrations or casual treats.
Highlights:
- Extremely simple: Only two ingredients and minimal prep make this cake a go-to when you want something quick and impressive.
- Fudgy texture: The cake resembles a very moist brownie—rich and satisfying with a slightly crisp edge and a soft center.
- Subtle nuttiness: Nutella brings both chocolate and hazelnut flavor for a balanced, elevated taste.
Ideal for:
- Last-minute cravings: Ready in under an hour from start to finish—perfect for a sudden chocolate fix.
- Quick desserts for guests: Minimal ingredients, maximum flavor—easy to dress up and serve.
- Birthdays and small celebrations: Garnish with powdered sugar, fresh berries, whipped cream, or a drizzle of ganache for a festive presentation.
Remember: it’s just TWO ingredients. Follow the method carefully—especially the egg whipping step—to get the right texture and rise.
Substitutions
Because this recipe relies on only two main ingredients, substitutions are not recommended. Changing the Nutella or the eggs will affect how the cake sets and tastes. Stick to the ingredients listed and follow the instructions for best results.
Make Ahead, Storage & Freezing
You can make this cake ahead, but for optimal texture and flavor serve within 24 hours of baking. Store leftover cake in an airtight container in the refrigerator for up to 5 days.
To freeze: slice the cake, wrap individual pieces tightly or place them in a freezer-safe bag, and freeze for up to 6 months. The cake can lose some moisture after freezing but will still taste good. Thaw in a cool place and reheat briefly in the microwave (15–25 seconds depending on your microwave) if you prefer it warm.
What does a flourless cake taste like?
A flourless cake is similar in flavor to a traditional chocolate cake but richer and more concentrated. The texture is the key difference—think ultra-moist, brownie-like crumb with crisp edges and a soft, almost custardy center. Each slice delivers concentrated chocolate-hazelnut flavor; powdered sugar is optional.
What You Need for Flourless Nutella Cake?
That’s it: 8.5 ounces (about 240 g) of Nutella and 4 large eggs. Weigh the Nutella for accuracy.
How to Serve This Flourless Nutella Cake
- Slice and serve with fresh berries such as strawberries, raspberries, or blueberries.
- Top with powdered sugar, chocolate shavings, or a dollop of whipped cream.
- Frost or ice the cake for a more formal presentation.
- Drizzle warm chocolate ganache over each slice for extra indulgence.
Making The Recipe
Two-Ingredient Flourless Nutella Cake
Nicole Cook
Pin Recipe
Ingredients
- 4 large eggs
- 8.5 ounces Nutellaweigh on a digital scale
Instructions
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Preheat the oven to 350°F (175°C).
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Grease a springform pan well with shortening or butter—this cake can stick if the pan isn’t well greased.
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In a large mixing bowl, beat the eggs on high speed until they triple in volume. This takes about 8–10 minutes and is essential for the cake’s texture—do not shorten this step.
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Weigh the Nutella. If very firm, microwave it briefly (about 20 seconds) to soften so it’s easier to combine.
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Fold one-third of the whipped eggs into the Nutella with a spatula until the mixture is smooth and no streaks remain.
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Gently fold in the second third of the egg mixture until combined, taking care not to deflate the foam.
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Fold in the remaining egg mixture, scraping the bowl to incorporate any remaining foam. The gentle folding preserves the aeration that gives the cake its lift.
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Pour the batter into the prepared springform pan and bake at 350°F for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool completely to room temperature before removing it from the pan. Do not serve hot—cooling is necessary for proper texture and slicing.
Nutrition Facts
| Carbohydrates: 15 g
| Protein: 4 g
| Fat: 9 g
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