Last week, I found this simple recipe here. Since it tickled my taste buds and looked easy enough for my very basic cooking skills, I decided to give it a try. Here are the instructions, identical to those found in the page above, but with some notes and with measurements converted to the metric system.
- 4 eggs
- 8 1/2 ounces (250 gr.) Nutella (weigh this out on a scale)
- Grease a 6 or 7 inch (15 cm) round springform pan. Then line with parchment paper on sides and on bottom. By greasing the pan first, the parchment paper sticks on better).
- Pre-heat oven to 350F (180°C).
- Beat eggs on highest speed with mixer until about triple in volume, about 6 minutes.
- Measure out Nutella into a glass bowl that is big enough to contain the eggs.
- Microwave Nutella for about 20 seconds to make it softer.
- Add in 1/3 of the egg mixture. Stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain.
- Pour batter into springform pan and bake for 20-25 minutes until knife inserted comes out clean.
- Let cake cool before cutting, decorating and serving.
I have used dried coconut for the decoration, using a self-made Angry Birds stencil to make the cake more interesting. I think that walnuts or other nuts can be another good way to decorate the cake, if you find coconut too sweet. Overall, the cake is very rich and mushy. Very lovely after dinner or at breakfast.