2 Ingredient Cake!

SONY DSCYes, 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.

Ingredients:

4 large or extra large eggs

235g Nutella

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!

 

 

 

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Peanut butter and Nutella Macaroons

 

 

Peanut Butter and Nutella Macaroons

All day, I have just wanted to get home and make macaroons! Only to find we had no cream and I was feeling too lazy to go out to buy some! However, using a peanut butter and nutella filling works surprisingly well. These are really yummy macaroons, even if they do take a fair bit of time to make!

You will need

130g egg whites

230g icing sugar

130g almond powder or ground almonds

60g granulated sugar

cocoa powder, to dust

3 tbs peanut butter

3 tbs nutella

1 tbs cocoa powder

1. Prepare the egg whites. It is a very awkward amount, but I haven’t found a recipe that uses whole eggs so we’ll have to stick with 130g! This approximately 4 eggs.

2. Sieve the icing sugar and ground almonds into a bowl.

3. Put the eggs whites into a large bowl and whisk with an electric whisk until the eggs have the texture of shaving foam. Add the granulated sugar and whisk until it has a glossy texture.

4.Add the sifted powders into the meringue and fold in gently.

5. Pipe the mixture into small circles on several baking sheets. Try to get them more or less the same size.  Lightly tap the tray on the counter to remove air bubbles and leave the trays for half an hour to form a skin. Preheat the oven to 130 degrees in a conventional oven.

6. Dust the tops with cocoa powder before cooking.

7. Bake for 12-15 minutes and then leave to cool at room temperature.

8. For the filling, whisk the peanut butter, nutella and cocoa powder together and then pipe a dollop to sandwich 2 macaroons together.

9. Enjoy!