This is my kind of cake, not only is it delicious and moist, but it only has 3 ingredients.
Happy scoffing
Catching up on my Master Chef Australia series, food critic Matt Preston whipped up this little beast in a contestant Master Class. I could not believe how it turned out and had to give it a try.
The results ... nothing but delicious, light and moist. Not you're usual textured chocolate cake for the obvious reasons, no flour and all the typical ingredients - but more like a mousse.
The secret here is fold, fold and fold. You need to keep the folding light as not to let all the air out of the eggs. However, it needs to be folded well so all the Nutella is mixed, otherwise it will weigh and cook to the bottom of the cake.
The secret here is fold, fold and fold. You need to keep the folding light as not to let all the air out of the eggs. However, it needs to be folded well so all the Nutella is mixed, otherwise it will weigh and cook to the bottom of the cake.
Happy scoffing
~ Michelle ~
RECIPE
(serves 4 - 6)
4 eggs
240g Nutella
1 tsp vanilla extract
Pre-heat oven to 175’C
Soften Nutella over a double boiler
Beat eggs for 6 min on high in an electric mixer
Add vanilla and a ½ of Nutella to the egg and carefully fold together
Add remaining Nutella and fold, fold and fold
Make sure you take the chocolate off the bottom of the bowl and fold it in
Place in a greased baking tin
Bake for 25 min in the middle of the oven
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