Cook time: 25 mins
Yield: One 20 cm / 8 inch round springform pan
Ingredients:
- 5 eggs
- 300 gm Nutella
- Prehaeat oven to 175C / 350F.
- Grease a springform pan and line with baking paper.
- In a large mixing bowl, beat the eggs with an electric mixer on high speed for about 7 to 8 minutes, or until really fluffy and tripled in volume.
- Spoon Nutella in a glass mixing bowl. Heat in a microwave for 30 seconds or a double boiler to soften.
- Lightly fold in the whisked eggs at least in three batches. Make sure there’s no trace of eggs between additions. Pour batter into the lined pan. Baked in the preheated oven for about 25 to 30 minutes, or until an inserted needle comes out clean. Remove from oven and let cool completely. Remove from pan and serve. As this cake doesn’t incorporate any flour, it will shrink a bit after cooling down. But the texture is very smooth and light.
- Make sure that the eggs are beaten well enough and tripled in volume. Otherwise, the texture won’t be light and soft.
- You can use a double-boiler to help Nutella turn soft a bit instead. Yet, make sure not to heat up Nutella too much.
- When folding the eggs with Nutella, you need to move fast with a light hand. Don’t knock out the air as much as possible.
- Do remember to line your pan with baking paper. Without doing this step, the cake will stick to your pan and make your cleaning job become a nightmare.
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