Yes, you read it correctly. 2 ingredients! A cake with 2 ingredients; it’s like magic. I always said to myself that if I ever found a recipe with just 2 ingredients I would make it all the time, so now I really am going to have to… I’ve heard about 2 ingredient recipes before and got really excited, only to find that one of the ingredients is a type of cake mix only available in America, which was very annoying! So when I saw this one, my immediate reaction was that it was just another unattainable cake. How wrong I was!
You’re probably wondering what the 2 ingredients are: nutella and eggs. That is it, so simple! Technically you could say nutella isn’t an ingredient as it is a combination of different things, but it is easily available and we can just pretend for now! The secret to creating a tasty cake is how long you whip the eggs for. They need to triple in volume, or the cake will just collapse and you’ll end up with a nutella omelette, yum… As there are so few ingredients, it is incredibly important to follow the steps exactly and not to cut any corners, or it probably will not work. More than ever with this cake, ingredients need to be weighed out really accurately.
4 large or extra large eggs
1. Grease a 6 or 7 inch round springform pan. Then line with parchment paper on sides and on bottom. Preheat oven to 180 degrees. Beat eggs on highest speed with stand mixer until about triple in volume, about 6 minutes. The egg consistency is the key to making this recipe work, so don’t try to save time on this step. Eggs must be beaten until triple in volume as that is what creates the cake. If you don’t have a stand mixer you could use a hand held whisk, however you would need to be really careful that the volume triples! Unfortunately this step is not possible with a hand whisk, however strong you are!
2. Microwave Nutella for about 20 seconds to make it softer. Add in 1/3 of the egg mixture. Gently stir with a spatula until all of the 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 the foam that sticks to the mixing bowl into the 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 the air that has been whipped into them if you try to do it all at once. The mixture may become really thick at the beginning, but keep stirring and you should find it comes together.
3. Pour batter into springform pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cake cool completely before removing from pan and cutting and serving. It will collapse when it comes out of the oven, but it tastes so good this doesn’t matter!
People honestly could not believe that this was only 2 ingredients! I recommend trying it, and let me know how it goes!