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Flourless Chocolate Cake ... with Nutella.

In keeping with the "all I can cook are things I shouldn't eat" theme, I made a flourless chocolate cake with Nutella for my mother-in-law's birthday party.  Chocolate-y goodness AND gluten-free!

The recipe is from this fantastic site that has wonderful editorial and pictures, but I'll be damned if the ingredients aren't measured in grams, making my almost-comatose inner mathematician completely unresponsive.  But I did it, and if I can do it, so can you. 

Flourless chocolate cake ... with Nutella.  The only thing missing is YOUR FORK.
Ingredients (and I apologize for the grams thing.  Just use a converter.  Or guess.)
Original recipe found here.
200g unsalted butter, cut into chunks
100g dark chocolate
200g Nutella
100g white sugar
6 eggs, separated
1 t. instant coffee or espresso powder
  • Preheat the oven to 350 degrees.
  • Retrieve the 9" springform pan from the Birdy, who is running around the kitchen, banging on it like it's a gong.  Dust the pan with a little bit of cocoa powder.
  • Take the sticks of butter and chop them into chunks.  Mix the butter and the chocolate chips on low heat on the stove until it's all melty and wonderful, but don't let it burn.  Even if the cat is picking at the frigging screen door.  Ignore the cat.  Stir the chocolate.
  • Remove the chocolate and butter from the burner and mix in the awesomesauce known as Nutella.  Once that mixture is fully blended, stir in the instant coffee and put aside.
  • Next, grab two bowls and separate six eggs.  If you have an egg separator, you're awesome.  If you're like me and you have to use the two sides of the broken shell to shuffle the yolk and the whites back and forth until they let each other go, I feel your pain.
  • In the bowl with the eggs yolks, add the granulated sugar and beat it senselessly. Then mix the chocolate/Nutella/butter together with the egg yolks.
  • In the bowl with the egg whites, use a handheld mixer to beat these things until they start to shape themselves into little, snowy peaks.  It looks pretty.
  • Toss the egg whites into the rest of the mixture and stir until it's well-blended.
  • Pour the mixture into the springform pan and stick it in the oven.  The recipe from the Misadventures in Italy site says to cook the cake for about 20 minutes, until the center is cooked, but a little "jiggly."  I needed to cook my cake for about 28 minutes, but that may have been because my kitchen is trying to thwart me in all ways.
  • Using your oven mitt that you drew eyes on a few minutes earlier, remove the pan from the oven.


  • Let the cake cool, fool, for about 20 minutes.  Don't be alarmed if it falls a little.  It will still taste terrific.
  • Dust with powdered sugar and smash it into your face, because it tastes that good.
Anything made with Nutella works for me.  But beware - this stuff is like insulin's Kryptonite.  ... or maybe that's just diabetes. 


Favorite part of this post: "Just use a converter. Or guess." It drives A-Flizzle insane when I do best guess baking. She's a by-the-book kinda baker. I'm more of a, "Let's throw this in there and see what happens" kinda guy. Which may explain why I'm not a very good baker.

I thought you couldn't eat desserts??? (joking)

My wife LOVES Nutella. This may be a nice little surprise for her one of these days. Thanks for sharing!

I'm now reminded that despite everyone's professed love of Nutella, I've yet to try it. Maybe this is my excuse to buy some now. I'm similarly ashamed to admit that I love recipes with weight measures, especially baking recipes. Thus concludes my embarrassing confession for the day... unless I make the cake and smash it on my face.

You have the Eat Smart scale, don't you? Just hit the g/oz button to select grams and measure away. Feel free to ignore any and all nutritional information offered. :)

Lee Ann - I am a big fan of Nutella. But :: looks to make sure no one is listening ::, I don't drink Diet Coke and I don't fiend for bacon. It's my shameful diabetes secret.

200 grams is 7 ounces. But most folks in the US don't have a weighing scales. This site has a weight to cup converter, because this isn't a constant. A cup of flour weighs far less than a cup of sugar. HTH

Yum! This seems the most appropriate use of Nutella. The thought of it on toast makes me gag a little. A third option for egg separation: crack egg into a bowl, shape your hand like that infuriating claw game and grab the yolk right out from the whites.

My oldest is addicted to nutella. I made a delicious nutella fondue for his graduation party. MMMMM....strawberries never tasted so good! Do you happen to know the carbohydrates per serving for this decadent but dangerous dessert???

This SOUNDS yummy, but the hazelnut flavor in Nutella keeps me away... I HAVE tried it, but... ick. We once found similar spreads in World Market, though - one was chocolate banana and the other was chocolate cappuccino - THOSE were yummy and probably would make good cake. :D Hmmm... might have to make a trip back to World Market and see if they still have those... :D

Anyone who does not love Nutella is a darn fool (even if every spoonful requires 1.5 units of insulin!)

"let the cake cool, fool."

Brill. Totes brill.

darn those thwarting kitchens! that recipe looks rad, thanks!

Hot tip for tortes such as this:

Put a paper doilie down on your cake before you sprinkle the sugar. Lacey and pretty all at once!


this hangs on my fridge and is amazing :) no more guessing when things aren't measured the way you would like them to be!

Nutella: 2 tablespoons
Calories 190
Carbs 7 gm
Protein 2 gm

Peanut Butter: 2 tablespoons
Calories 200
Carbs 23 gm
Protein 8 gm

Cocoa Powder: 2 tablespoons
Calories 20
Carbs 3gm
Protein .07 gm

Truvia instead of Sugar 0 calories, carbs or protein.

I might make some substitutions and try this. I have a friend at work who has celiac disease. She and I never get guiltless treats.

Just ate the last piece tonight, so much for my willpower the other day. But I loved every BITE OF IT

since I sorta like to cook/bake - I've realized that even tho its a litle gross, the best egg separator are your hands -- use one to capture the yolk and let the white flow through...

Mmmmmm looks and sounds truely delicious!
Nigella Lawson (a British Chef) has a recipe for flourless brownies. I make these on a very rare occasion and they are really lovely.

I made this today for Petie's birthday. (Yes, I know his birthday was two days ago - I never said I was punctual!!) I put a picture on Facebook and have been getting requests all day to link the recipe. Expect your blog stats to surge almost as much as my blood sugar will!! ;)

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