I need to start this post with an apology. You probably saw the title and thought, “YES! Nutella cake! I’m so there.” I thought I was so “there” too until I made the recipe.
If you’re like me, once a jar of Nutella is opened, all dignity and self control flies out the window. Am I right?
It started with a post I saw on Buzzfeed last week showing a bunch of two-ingredient recipes. The very first of the 34 Insanely Simple Two-Ingredient Recipes was for Nutella cake. It’s simply eggs and Nutella. I clicked over to the blog it linked to, Kirbie’s Cravings, to get the recipe. Here’s the mise en place.
The instructions indicated I needed to line a springform pan with parchment paper, both the bottom and the sides. I sprayed the pan as well as the paper with cooking spray in order for the paper to stick.
The first step was to whip the eggs till they were light and airy, about 6 minutes (I set the timer).
Next I nuked the Nutella for about 10 seconds just to soften it up. I folded it into the whipped eggs in three parts.
I poured the batter into the pan and baked the cake for 20 minutes, rotating halfway through. The directions said the cake is finished when a knife inserted into the center of the cake comes out clean.
I cut myself a little sliver and it was a little runny. It tasted like Nutella… and eggs. I reasoned I didn’t let the cake cool enough. So I let it sit overnight, covering it with foil.
The next day, I peeled off the foil and this is what I found.
Gross! I was beginning to wonder if the cake was undercooked? I don’t know. I was so disgusted, I just chucked the whole thing. This recipe was too good to be true.
If you’re looking for a good flourless chocolate cake recipe, check out: