Kirbie's Cravings in 2012. You'll want to check out all of her Nutella recipes..Fab!
Hints from Kirbie about this Two-Ingredient Flourless Nutella Cake: Please take note
* The key to the texture of the cake and to not end up with something “eggy” is the whipped eggs which are whipped until triple the volume. This creates the cake texture and it should not end up just tasting like sweetened eggs because the eggs have so much air whipped into them. So it’s important to whip the eggs long enough with a stand mixer.
* In addition, when you fold in the eggs and Nutella together, it needs to be done in small batches and not all at once or you risk deflating most of the egg meringue you’ve made.
* Make sure to weigh out the Nutella, and make sure you get all that Nutella into the actual cake as I know it can be sticky and often people leave a lot of the Nutella behind in their measuring cup.
* Finally, give the cake sufficient time to cool and rest. This will allow the flavors to full develop, otherwise the chocolate flavor is a little light and the egg flavor a little strong if you eat it right out of the oven. Let the cake cool for at least 1 hour or longer.
NUTELLA 2 INGREDIENT FLOURLESS CAKE
4 large or extra large eggs
8 1/2 ounces Nutella (weighted, please remember 8 1/2 oz weighted is not the same as liquid ounces)
Grease 8 inch round springform pan, lined with parchment paper on sides and bottom. (Spray with oil first, so parchment paper sticks)
Preheat oven to 350F.
Beat eggs on highest speed with stand mixer until triple in volume, about 6 minutes. Egg consistency is key to making recipe work, so don't save time on this step. Eggs must be beaten until triple in volume as that is what creates the cake.
Measure out Nutella into glass bowl. Microwave Nutella for 20 seconds to soften. Add in 1/3 of egg mixture. Gently stir with spatula in same clockwise direction until all of egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Pour in remaining third and make sure to scrape foam that sticks to mixing bowl into batter and stir until no streaks remain. Make sure to do this in 3 batches because otherwise the whipped eggs may lose too much of air that has been whipped into them if you try to do it all at once.
3. Pour batter into springfoam pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cake cool completely before removing from pan and cutting and serving. This will allow chocolate flavor to fully develop.