No, it didn’t work.
Listen lads, two ingredient Nutella cake is apparently a thing. It includes eggs and it includes Nutella – and that’s it.
The recipe for two ingredient Nutella cake is quite simple. It doesn’t leave a lot of room for error. I, however, did in fact manage to make a significant balls out of it purely because I did not whisk my eggs appropriately.
Making any kind of egg-heavy cake generally involved using a stand mixer or, at the very least, a handheld electric whisk.
I had neither of those things in my possession when I tried to make this cake, and unsurprisingly, it did not go well.
Exhibit A:
Exhibit B:
Exhibit C:
Exhibit D is the off-camera shot of me spitting into the bin and rinsing my mouth in a desperate attempt to clear the eggy chocolate-y mess that had arrived there.
Not a good look, but listen, if I had have had the appropriate equipment needed, things probably would have worked out better. Maybe.
Here’s the recipe anyway. Please note: you will need a stand mixer. Cheers.
You’ll need:
- 200g Nutella
- 5 eggs
- Stand mixer (important)
Method:
1. Preheat the oven to 200C and crack all five eggs into a bowl. If you’re like me, you’ll try to whisk the eggs by hand. This will not work, so please use a stand mixer. Allow it to do its thing for five or six minutes until the eggs have fluffed up and tripled in size.
2. Melt the Nutella in the microwave for a few minutes before adding slowly to the whisked eggs. Fold the Nutella in in batches, careful not to knock the air out of the eggs.
3. Line a baking dish with baking paper and pour the Nutella and egg mix in. Bake for 15 or so minutes, remove, and allow to cool before serving.
4. Check it doesn’t taste like a chocolate omelette first though. Please.
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