Flourless Nutella Cake: A Decadent, Fudgy, and Easy Chocolate Dessert
Experience pure indulgence with this rich and fudgy flourless chocolate cake, generously infused with everyone’s favorite hazelnut spread – Nutella! Crown it with fresh raspberries or crunchy hazelnuts for a truly spectacular and decadent dessert that’s surprisingly simple to make.
Nutella holds a special place in my heart, and quite frankly, in my pantry. It’s one of those magical ingredients that can instantly elevate any dish, transforming it from ordinary to extraordinary. In my kitchen, Nutella No Bake Bars are a consistent summer hit, making an appearance at almost every gathering. We often sneak it into breakfast, spread generously on warm English muffins, and frankly, we’ll find just about any excuse to enjoy its creamy, chocolate-hazelnut goodness.
The allure of Nutella lies not just in its irresistible flavor, but also in its versatility. Take for instance, these incredibly simple 4-Ingredient Nutella Brownie Cups – they’re almost dangerously easy to whip up! While those are a quick fix for a Nutella craving, this Flourless Nutella Cake offers a slightly more involved, yet equally accessible, baking experience. It’s a recipe I wouldn’t dare make every day, but one that promises an unforgettable dessert for special occasions or when a serious craving for rich chocolate strikes.
My journey with flourless chocolate cake began on my honeymoon, and it was love at first bite. The dense, intensely chocolatey texture instantly captivated me, making it one of my all-time favorite desserts. Combining that beloved flourless chocolate base with the luscious flavor of Nutella? Pure genius, if I do say so myself. This cake truly marries two of the best dessert worlds into one magnificent creation.
The Simplicity Behind Decadence: What Makes Flourless Cakes So Easy?
When I say this recipe takes “a bit more work” than 4-ingredient brownie cups, I mean it’s still remarkably straightforward. The beauty of any flourless chocolate cake, and especially this Nutella-infused version, lies in its minimal ingredient list and uncomplicated preparation. The magic really happens with just a few key components:
- Eggs: These are the structural heroes, providing the necessary lift and creating that signature dense, almost brownie-like texture without any flour. Separating the yolks and whites and whipping the whites to stiff peaks is crucial for the cake’s airy yet substantial crumb.
- Chocolate & Nutella: These two powerhouse ingredients deliver the overwhelming majority of the flavor. High-quality dark chocolate paired with rich Nutella ensures an incredibly deep and satisfying taste experience.
- Butter & Almond Flour: A touch of butter adds richness and moisture, while a small amount of almond flour (not traditional flour, so still gluten-free!) helps bind everything together and contributes to a wonderfully moist finish, enhancing the nutty notes from the Nutella.
Once you understand these foundational elements, you’ll realize that creating such an impressive dessert doesn’t require advanced baking skills. It’s about letting quality ingredients shine and following a few simple steps to perfection.
A Journey Down Memory Lane: How This Recipe Came to Be
I first stumbled upon a variation of this flourless Nutella cake recipe years ago, back when I was just beginning my blogging journey. It was through a wonderful online community called “Secret Recipe Club.” The concept was charmingly mysterious: you were assigned another blogger’s website, and your task was to recreate one of their recipes. The big reveal happened on a designated “posting day,” where everyone simultaneously shared their creations, and you’d excitedly discover who had your blog and what they chose to make. It was a fantastic way to explore new recipes and connect with fellow food enthusiasts. I often wonder if that club still thrives today.
This particular recipe, adapted from my findings in that club (specifically, a lovely recipe from Ikle’s Kitchen, as noted in the original recipe card), quickly became a staple. Its rich, intense chocolate Nutella flavor and perfectly dense texture were exactly what I craved in a flourless cake. The addition of a thick, glossy chocolate ganache on top just takes it to another level of pure indulgence.
The Irresistible Appeal of Flourless Nutella Cake
What makes this Flourless Nutella Cake truly special? It’s the harmonious blend of textures and flavors. You get the desired density of a classic flourless chocolate cake – moist, fudgy, and incredibly satisfying – but with the unmistakable, creamy, nutty notes of Nutella woven throughout. And let’s not forget that luxurious, thick chocolate ganache blanketing the top, adding another layer of deep chocolate flavor and a beautiful sheen.
This cake is an absolute showstopper, perfect for any occasion. Whether you’re hosting a dinner party and want to impress your guests, looking for a truly special birthday treat, or simply desiring a decadent dessert to elevate an ordinary evening, this recipe fits the bill. It’s naturally gluten-free, making it a wonderful option for those with dietary restrictions without compromising on flavor or richness.
Presentation is key, and this cake is incredibly versatile when it comes to garnishes. I often opt for the vibrant pop of fresh raspberries, which provide a beautiful contrast in color and a tangy counterpoint to the rich sweetness. Alternatively, a sprinkle of chopped toasted hazelnuts not only adds a delightful crunch but also serves as a subtle hint to the delicious hazelnut flavor nestled within the cake.
Tips for Perfecting Your Flourless Nutella Cake
Achieving that perfect fudgy, dense, yet delicate texture in a flourless cake is simpler than you might think. Here are a few essential tips to ensure your Nutella masterpiece turns out flawlessly every time:
- Egg Separation is Key: Ensure your eggs are cold when you separate them, as this makes it easier to prevent any yolk from contaminating the whites. Then, allow the egg whites to come to room temperature before whipping; they will whip up to a much greater volume.
- Whip Whites to Stiff Peaks: Don’t under-whip or over-whip your egg whites. They should hold firm, glossy peaks when you lift the whisk. This aeration is crucial for the cake’s structure.
- Gentle Folding: This is perhaps the most important step. Once you’ve combined the Nutella-butter-yolk mixture and melted chocolate, gently fold in the whipped egg whites in batches. Use a spatula and a light hand, folding from the bottom up. You want to incorporate the whites without deflating them too much, which preserves the cake’s light density.
- Grease and Parchment: Always prepare your springform pan properly by greasing it and lining the bottom with parchment paper. This prevents sticking and ensures an easy release, which is vital for such a delicate cake.
- Don’t Overbake: Flourless cakes are meant to be dense and moist. The cake is done when the edges start to pull away from the pan, and a skewer inserted into the center comes out with moist crumbs, not wet batter. Overbaking will result in a dry cake.
- Cool Completely: Allow the cake to cool fully in the pan on a wire rack before attempting to unmold it and apply the ganache. This lets the cake set properly and prevents it from cracking or falling apart.
Irresistible Nutella Creations: More Recipes to Love
Can’t get enough of Nutella? You’re in good company! Here are a few more amazing Nutella recipes from my kitchen and some fantastic fellow bloggers that are definitely worth trying:
- Nutella Swirl Bars: Easy, chewy bars with ribbons of Nutella.
- Nutella Donuts: Homemade donuts filled with creamy Nutella.
- Fudgy Nutella Brownies: The ultimate fudgy brownie with a Nutella twist.
- Peanut Butter Nutella Swirled Fudge by Wine & Glue: A delightful combination of two beloved spreads.
- Nutella Cherry Hand Pies by Wonky Wonderful: A unique and delicious pastry pairing.
Flourless Nutella Cake
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
Cake
- 6 large eggs, separated
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 cups Nutella
- 1/2 cup almond flour
- 1/2 cup dark chocolate, melted (high-quality recommended)
Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 Tablespoon butter
- 1 pint fresh raspberries for topping (or chopped hazelnuts)
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9-inch springform pan by generously spraying it with non-stick baking spray and lining the bottom with parchment paper. This step is crucial for easy removal.
-
In a clean, dry bowl, beat the egg whites and salt with an electric mixer until they form firm, glossy stiff peaks. Set aside.
-
In a separate large bowl, combine the Nutella and softened butter. Beat with an electric mixer until well combined and creamy. Add the egg yolks and almond flour, mixing until just incorporated. Gently stir in the melted dark chocolate until the mixture is smooth.
-
Carefully fold the beaten egg whites into the Nutella-chocolate mixture in two to three additions. Be gentle to maintain as much air as possible in the batter, which contributes to the cake’s texture.
-
Pour the batter into your prepared springform pan. Bake for approximately 45 minutes, or until the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted into the center comes out with moist crumbs.
-
Remove the cake from the oven and allow it to cool in the pan on a wire rack for about 15-20 minutes before carefully unmolding. Let the cake cool completely on the wire rack before proceeding to the ganache.
-
To prepare the ganache, combine the semi-sweet chocolate chips, heavy cream, and butter in a small saucepan. Heat over medium-low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth and glossy. Be careful not to let it boil.
-
Once the cake is cool, pour or spread the slightly cooled (but still pourable) chocolate ganache evenly over the top of the cake.
-
Adorn your cake with fresh raspberries or a sprinkle of chopped hazelnuts. Allow the chocolate ganache to set at room temperature or in the refrigerator for about 30 minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Like this recipe? Leave a comment below!