Flourless Nutella Chocolate Cake Recipe for World Nutella Day 2011

February 5th, 2011 · Tags: Blog Event · Chocolate · Food · Italy · Nutella Day

Happy World Nutella Day! Five years ago, a little idea in my head grew into a big idea, loved by thousands of fans and bloggers alike. Michelle from Bleeding Espresso has been my co-host for the past 4 years and we have loved the response! 2,000 fans on Twitter @NutellaDay, almost 20,000 fans on Facebook – we love you!

How are you participating in World Nutella Day? I can’t wait to see what you make (more information on participating) – be sure to check back on Monday, February 7th, for the global round-up on our sites.

Not sure if Nutella is your thing? Check out how to use it in more than 700 Nutella recipes. Or make your own (about 20 recipes and counting!) Check out the Nutella Spice Cake my co-host Michelle at Bleeding Espresso cooked up!

If you’re interested in writing an article about it for a newspaper or magazine, check our Press page. And please let us know when it’s published!

On to my contribution for World Nutella Day this year…

After 5 years of collecting hundreds of Nutella recipes, sometimes I find it hard to find inspiration (perhaps everything’s been done?) but I’m so glad I made this cake. I have been obsessed recently with liquid center cakes, and chocolate cakes that are part-brownie and part-custard, dense but not fudgy, and while this cake doesn’t have a liquid center, it has a texture that is completely satisfying and rich. Of course the Nutella adds that special something! And there’s so few ingredients, and it’s gluten free, so you should be able to bring things together in no time!

My other half gave this cake a very solid 10 out of 10! It has moved up the list on my go-to cakes and I know I’ll be making it again…soon. Next time I make it I might add cinnamon or hot peperoncino pepper for an added kick.

Flourless Nutella Chocolate Cake with Hazelnut halves for World Nutella Day 2011

Flourless Nutella Chocolate Cake Recipe

You can get the Flourless Nutella Chocolate Cake Recipe in “The Unofficial Guide to Nutella” – along with a dozen other recipes we’ve put together for you!

The Unofficial Guide to Nutella by Sara Rosso and Michelle Fabio

Learn how to make this delicious cake and more! Get the recipe!


Flourless Nutella Chocolate Cake with Chopped Hazelnuts for World Nutella Day 2011

What are you making for World Nutella Day?

Below, some checks for while you’re making the cake, from top-left to clockwise: with both chocolates combined (step 3), beaten with the egg yolks (step 5), final batter poured into the springform pan (step 8), fresh out of the oven (step 9)! Get the recipe with other delicious Nutella recipes from your World Nutella Day co-hosts!

Preparing the Flourless Nutella Chocolate Cake Recipe for World Nutella Day 2011

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46 responses so far ↓

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  • 1
    satya // Feb 5, 2011 at 1:52 pm

    This looks divine … so moist and soft

  • 2
    saretta // Feb 5, 2011 at 3:10 pm

    Awesome! Thanks for the great gluten-free recipe!

  • 3
    Beth Anderson // Feb 5, 2011 at 3:13 pm

    Oh dear. I will make this for tomorrow’s party. Maybe two of them – one for me, one for my friends.

  • 4
    David // Feb 5, 2011 at 3:19 pm

    Wow! Never thought of using Nutella as a base for this cake. But yours looks so good, I’m going to give it a try myself.

    Thanks for hosting all of us who are nuts for Nutella!

  • 5
    sante // Feb 5, 2011 at 3:52 pm

    I think you outdid yourself ;-)

  • 6
    LyB // Feb 5, 2011 at 3:57 pm

    I can see why your cake gets a 10 out of 10, it looks just decadent! I had a great time thinking of Nutella recipes to try, and I’m sure after today, I’ll have even more on my list. Have a great Nutella day!

  • 7
    Nina // Feb 5, 2011 at 4:00 pm

    Stunning! Can’t wait to try this–my gluten free friends thank you!

  • 8
    Judy // Feb 5, 2011 at 4:14 pm

    lovely- I used to use nutella as a melted chocolate base for a lot of things when I was a pastry chef- brownies- a crostata etc.

    But truly- all I need is a slice of salty bread!
    I adore bread and chocolate the most–

  • 9
    Ms. Adventures in Italy // Feb 5, 2011 at 4:40 pm

    @David – I’d be curious to see how it would come out with your baking method (I was too impatient and lazy to try it) – also Nutella can be more solid and sticky than regular chocolate, so I was curious to see how it would react…it worked out great! But you are the master!

  • 10
    Katrina // Feb 5, 2011 at 5:46 pm

    The cake looks divine, just the kind I’d like. It can only be that much better with Nutella.
    I just had Nutella Banana Oatmeal for breakfast–might be my favorite oatmeal ever. Holy yum!
    I also made some Nutella Truffle Chocolate Chip Cookies the other day. Heaven!
    How do I add those to your list?
    Thanks for starting such a wonderful thing!

  • 11
    Katrina // Feb 5, 2011 at 5:48 pm

    Sorry, i just found the link on how to participate. Thanks.

  • 12
    diana // Feb 5, 2011 at 6:50 pm

    It’s beyond. Beyond.

  • 13
    Me // Feb 5, 2011 at 7:51 pm

    OMG….. this is sooo cool!!!
    I’m soo really trying this next baking day!! :)
    happy nutella day!!

  • 14
    Joanne at Frutto della Passione // Feb 5, 2011 at 8:59 pm

    I think this would be very, very popular at my house. Definitely going to try it for Valentine’s Day in little heart shaped pans for my boys.

  • 15
    Summer Rose // Feb 5, 2011 at 9:25 pm

    OMG , this is terrific!
    I lovee that dip in the center once its cooled , lodsa place to smear some more Nutella:-)
    Thannxx a ton for giving us World Nutella Day :-)
    Huggies and love …..
    hay hay …..Its world Nutella Day!

  • 16
    Eleonora // Feb 5, 2011 at 9:28 pm

    Thanks for the chipped tooth. Moist chocolatiness made me bite the laptop.

    Happy World Nutella Day!!

  • 17
    Liliana // Feb 6, 2011 at 12:23 am

    This cake looks divine! I have to make it for my husband and daughters (and me) – Nutella lovers!

    Thanks for sharing this delicious recipe and Happy World Nutella Day!

  • 18
    Beth // Feb 6, 2011 at 1:09 am

    Oh, this looks so delicious. I can’t wait to try this – and neither can my family! Thank you for sharing this and for the whole idea of World Nutella Day!

  • 19
    Kristen // Feb 6, 2011 at 2:10 am

    It’s in the oven as I post this comment. Can’t wait! Happy Nutella Day to one and all!

  • 20
    Kristen // Feb 6, 2011 at 2:11 am

    Hey, it’s still Feb 5 here!

  • 21
    deeba // Feb 6, 2011 at 4:50 am

    WOW…I would give this a solid 10/10 just looking at it, and a 20/10 after chomping through a slice. Looks just wonderful & ever so indulgent. Happy Nutella Day. Thank you for cohosting this wonderful day with Michelle. This is one of the most delicious waves to hit the planet!

  • 22
    Food Lover Kathy // Feb 6, 2011 at 5:22 am

    Big thank you for coming up with World Nutella Day and sponsoring it. Looking forward to all the recipes on your Monday roundup. For Nutella Day, I made a flourless chocolate & hazelnut cake on which I slathered Nutella ganache, but I’ll use this cake next time for a double dose of Nutella.

  • 23
    erin // Feb 6, 2011 at 4:47 pm

    ok sara, definitely going to try this!!! Flourless chocolate cake is one of my favorites :)

  • 24
    Kristen // Feb 6, 2011 at 5:28 pm

    Curious if anyone else made this cake. The Nutella flavor didn’t come through in the end and I was a little disappointed.

  • 25
    Ms. Adventures in Italy // Feb 6, 2011 at 6:25 pm

    Thanks everyone, Happy Nutella Day! :)

    @Kristen – How dark was your dark chocolate? The cake is a chocolate cake first & foremost, with notes of hazelnut & chocolate – it’s not a Nutella pudding. :) Glad you made it!

  • 26
    donaji // Feb 6, 2011 at 9:02 pm

    ohh, this cake looks great, I’ll be trying it soon!

  • 27
    Marla // Feb 6, 2011 at 9:30 pm

    This looks like worth a whirl as I make flourless chocolate cakes quite regularly and I like the peperoncino idea.

    I find when you bake with Nutella it does kind of lose it’s punch. I think it helps if you use a bit of hazelnut liquor to punch up the hazelnut note.

  • 28
    Catherine // Feb 7, 2011 at 11:04 am

    Oh my. That cake looks so amazing that I couldn’t not leave a comment, but I’m a little speechless at the moment!
    That first picture is gorgeous, I just want to dive straight into that dark, dense centre. This is definitely going on the “to bake soon” list, even if I have missed nutella day- every day in my house is nutella day!

  • 29
    Victor @ Random Cuisine // Feb 7, 2011 at 4:27 pm

    I made this cake last night and it turns excellent without any problem. I’ll be posting mine soon. My recipe won’t be written in grams ;)

    Note: You forgot to include the espresso powder in your steps. I put it in my chocolate mix before folding the egg whites.

    Thanks for sharing your recipe

  • 30
    Ms. Adventures in Italy // Feb 7, 2011 at 4:46 pm

    @Victor, good catch, I’ve added it to the steps. You added it about when I did – before the egg whites is very key!

  • 31
    Kristen // Feb 7, 2011 at 6:51 pm

    My chocolate wasn’t very dark. I used semi-sweet chips (what was in the house). I just didn’t get any “notes of Nutella”, however my mother-in-law is enjoying the torta. Thanks for gathering all these great Nutella recipes. Many more to try!

  • 32
    Magpie // Feb 8, 2011 at 4:00 am

    Gah! I made super easy and yummy Nutella Brownies and am soo tempted to make and eat this whole cake right now …

  • 33
    Victor @ Random Cuisine // Feb 8, 2011 at 6:15 pm

    I just posted your recipe onto my blog. Thanks again!

  • 34
    Elaine // Feb 9, 2011 at 5:47 am

    Hello! I am new at World Nutella Day and actually only recently tasted Nutella for the very first time and now I am totally hooked. Your cake looks so wonderful – very moist. Both photos are gorgeous! Thank you for hosting World Nutella Day and I look forward to participating again next year.

  • 35
    shirley@kokken69 // Feb 10, 2011 at 6:23 am

    I must admit that this is the first year I became aware of the Nutella Day event… and when I first heard about it, I was a little amused and thought that it must have been some marketing gimmick employed by Ferrero! However, the many entries churned out by bloggers all of the world, had left me reeling and salivating over the many possibilities that this delicious spread offer. Thank you for organising this. Will look out for it next year!

  • 36
    Giulianna // Feb 15, 2011 at 3:56 am

    Oh my, this looks and sounds fantastico! I bet it would bake wonderfully in a slow cooker!!!

  • 37
    Ediacaran // Mar 7, 2011 at 3:26 pm

    I made this cake over the weekend and turned out very good but I unfortunately as in many recipes where you mix nutella with other ingredients the nutella flavor disappear. Still the texture and flavor of the cake was awesome but next time I think I will put perhaps a nutella buttercream on top so at least I can taste the chocolate hazelnut spread that we all love!
    Thanks for sharing this recipe!

  • 38
    Drea // Mar 21, 2011 at 2:03 am

    I am SO making this for Passover!! I hate trying to make matzo meal flour into cake, which always turns out as dry as dirt. This flourless cake is PERFECT!! No leavening, no flour!! ;)~

  • 39
    Carol // Mar 22, 2011 at 5:40 pm

    Instead of cinnamon, try jazzing it up with the more exotic cardamon which goes very well with chocolate.

  • 40
    Trudee Sauer // Aug 15, 2011 at 1:28 am

    Thank you for sharing this recipe! I just made this today with the following additions: 1/4 tsp sea salt, 1 oz Frangelico, 1 tsp vanilla. I served it with a scoop of Talenti vanilla bean gelato. Positively DIVINE!

  • 41
    Dana @ FoodieGoesHealthy // Feb 7, 2012 at 8:32 am

    This chocolate nutella cake looks amazing. I can’t wait to try it. I agree with your 20% rule– you need to enjoy life and food and have some treats sometimes. Thanks for your blogs– I can’t wait to dive into all your Italian recipes, travel tips, and tech tips. I’m glad I found your blog.

  • 42
    Sara // Feb 8, 2012 at 5:50 am

    This is exactly the kind of chocolate cake I want to bake! I’m trusting this one, definitely want to give it a try =)
    And it seems so simple. (I might change ingredients/quantities just a tiny bit)

    But checking David’s recipe, I got a little confused.
    Because his method was “Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan” (also, he didn’t separate the egg whites and yolks??) And you just said “I was too impatient and lazy to try it”, so I’m curious: what are the big differences? (I don’t really understand the first thing about baking, honestly.)

    Thank you in advance and also for all the lovely recipes. Yummy.

  • 43
    Ms. Adventures in Italy // Feb 8, 2012 at 10:08 am

    @Sara – I think they are two completely different cakes – David’s baking method is more sophisticated and will probably render a moister, denser cake, but that’s not what I was going for, and I wanted something quick and easy :)

  • 44
    J @ ... semplicemente j ... // Feb 15, 2012 at 3:49 am

    My daughter and I did the cake with Nutella Frosting … she gave it to her boyfriend for Valentine’s day … it was greatly appreciated by all! Thank you for a flourless cake … it was fun to make.

    You can check her heart shaped cake in today’s post!

  • 45
    Dana @ FoodieGoesHealthy // Mar 31, 2012 at 6:57 pm

    Sara, thank you so much for this recipe. It is the BEST chocolate cake ever- so light and moist. Being flourless, it is perfect for Passover. I made it for a cyber-Seder. I posted it with measurements by volume (cups, teaspoons) for my friends who don’t bake with a scale. Delish!

  • 46
    Sara // Apr 5, 2012 at 12:07 am

    I didn’t receive an e-mail notification about new comments =\

    Well, I baked the cake! It came out tasting of hazelnuts and I added Nutella frosting (just nutella with milk) so it definitely does taste nutellish =)
    However, I put a little more nutella a little less chocolate (and less butter accordingly) AND added hazelnuts. No added sugar! Yummy.
    I’ll give it another try sometime soon ;)

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