I haven’t met a single person who doesn’t like Nutella. Nutella is god’s gift to mankind. I don’t think I’ve liked nut butters so much. So heavenly! Other than eating it directly from the jar, there are so many things one can do with Nutella.
In the Season 10 of Masterchef Australia, Matt Preston demonstrated a flourless Nutella cake. His recipes are so simple and he makes everything with so much ease, I love watching him on Tv.
A few years ago, I made a flourless dark chocolate cake which was decadent! I never thought left over Toblerone dark chocolate bars could do such wonders. Matt Preston’s Nutella cake is similar to my Toblerone cake, technique- wise.
My Nutella cake is inspired by Matt Preston’s Nutella cake. Well, the only difference is that Matt Preston whips the eggs, both yolk and whites together and I like to whip it separately. By doing this, I feel, the Yolks help in liquefying the Nutella a little bit more. When the Nutella is really thick, it becomes very difficult to incorporate the egg whites without deflating them. And the butter ends up very thin. Beating the egg yolks and mixing it with the warm Nutella gives the Nutella sort of head-start to loosen up. This helps to incorporate the egg whites in the cake batter with minimal deflation.
The resulting cake is gorgeous. It’s like a fudgy mousse cake. All it needs is eggs and Nutella. There are no leavening agents or flour in the cake to give it that lift or the cake like texture. This cake relies on the eggs for its silky smooth and airy texture. So you need to be really careful while whipping the eggs. One thing to keep in mind, there shouldn’t be any specks of egg yolk in the egg white mixture and the bowl in which you’re whipping the egg whites should be extremely clean. No oil or fat residue must be present. Just to make sure of that on a kitchen paper, add a teaspoon of vinegar and whip the bowl with it. This is to ensure the egg whites whip up to its maximum capacity.
First, separate the eggs. Whip up the egg whites and keep it aside. In a separate bowl, warm up some nutella in the microwave for about 30-45 seconds.
Whip up the egg yolks until here thick and pale. Add the nutella to it.
Slowly, in batches add the egg whites to the nutella mixture. Fold it very carefully without deflating any air.
Pour it in a 9 inch pan. Bake it in a preheated 160 degrees oven for 35-40 minutes.
Set it in the refrigerator for 4-5 hours.
Makes- 1- 9 inch flat cake
Nutella- 1 cup
Eggs- 4, Separates
For the cake, whip up the egg whites and keep it aside. Warm up some Nutella in the microwave for about 30-45 seconds, just to loosen it. Whip up the egg yolks until here thick and pale. Add the Nutella to it. Slowly, in batches, add the egg whites to the Nutella mixture. Fold it very carefully without deflating any air. Pour it in a 9 inch pan. Bake it in a preheated 160 degrees oven for 35-40 minutes. Set it in the refrigerator for 4-5 hours.
Serve the cake hot (Microwave for 30 seconds) or cold with some vanilla ice cream and more Nutella drizzled on top.
1. You can also make this in an 8 inch pan.
2. Its always preferable you use a spring form pan as the base is removable and slicing the cake is easier.