A cake made of two ingredients? And half of it is Nutella? Too good to be true, right? But it is true; this thing of deliciousness exists and not only is it super easy and quick to make, it is very yummy as well! If I did not make it myself, I wouldn’t have thought it was possible. I received the recipe in Tuesday’s Taste newsletter and I just had to try it. Luckily there was already a dinner party planned for the evening so it was just a matter of trying to make it and hope it isn’t a mythical disaster. But it works and now the recipe has the maak’it stamp of approval, so here you are:
- 4 Large Eggs at room temperature
- 245g of Nutella (the big bottle, so there will be a little left over for tasting if it is still okay every now and again)
- Beat the eggs until the volume has tripled.
- Nuke the Nutella a couple of seconds if it is a cold day. Up here it is so hot at the moment that this step was not necessary. You want the Nutella to be nice and runny.
- Add a third of the egg into the Nutella and fold it in using a spatula until the egg is properly mixed in.
- Repeat step 3, until the egg is finished.
- Bake at 180º C for 25 minutes or until it passes the knife test.
Some things to consider:
- Tripling the volume of four eggs takes a shitload of whisking, so unless you plan on breaking the Longest Whisking Session In The World record, use an electric mixer. I used a handheld mixer and it worked well enough.
- Be gentle with the folding in process, you want to keep as much air in the mixture as possible.
- Serve it with cream or ice-cream. I did not originally plan for dessert as the 3623ers and our guests are in rehab for eating accidents that happened over the festive season, so there was no ice-cream in the house. It was missed.
- Personally I found the lack of texture variation a little bit boring so I added a crust to this one. Here is what I did:
AND NOW FOR A FINAL WORD…
I don’t think the crust was a good idea, all that butter is making everything a bit mushy. That crust will be a good idea for a peppermint crisp tart though… HOWEVER, it is still bloody delicious, and I can’t wait to have it with some ice-cream!