Microwave Nutella Pudding Cake Recipe • 5★

Published February 25, 2025

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

This warm, gooey, flourless chocolate cake requires just three ingredients, five minutes and a zap in the microwave. Nutella does the heavy lifting here, standing in for sugar, fat and flour and offering its milky cocoa sweetness and toasty hazelnut flavor to every spoonful. This cake is best slightly underbaked so the center is molten like a lava cake. A dollop of vanilla ice cream or Greek yogurt is optional, but a wonderful way to balance the richness of the cake beneath.

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¼ cup/75 grams chocolate hazelnut spread (preferably Nutella)

¼ teaspoon baking powder

Vanilla ice cream or Greek yogurt, for serving (optional)

Step 1In a microwave-safe bowl, ramekin or mug that holds at least 12 fluid ounces/1½ cups, whisk together the chocolate hazelnut spread and egg until smooth. Sprinkle with the baking powder and whisk until combined. Microwave until the edges are set but the middle is still slightly wet, 40 to 60 seconds. Top with a spoonful of ice cream or yogurt, if desired, and eat right away.

In a microwave-safe bowl, ramekin or mug that holds at least 12 fluid ounces/1½ cups, whisk together the chocolate hazelnut spread and egg until smooth. Sprinkle with the baking powder and whisk until combined. Microwave until the edges are set but the middle is still slightly wet, 40 to 60 seconds. Top with a spoonful of ice cream or yogurt, if desired, and eat right away.

@Erzabetsy Florin Get your hands on some Bonne Maman Chocolate Hazelnut Spread. We discovered it in France a few years ago and it’s slowly becoming available here. It’s palm oil-free and VASTLY superior to Nutella. On some fresh bread, or even on its own, this is definitely worth the calories!

Big hit with my 3yo daughter and pregnant wife. “Baked” well in a soup ramekin. Next time I’ll add some sea salt on top!

The egg helps create the cake-like structure. Otherwise, you’d just be eating hot Nutella.

I heat the bowl in the microwave for 30 seconds first which helps soften the Nutella, which I stir before adding anything else. I beat the egg thoroughly before adding to the Nutella and then use a fine mesh sieve to sift the baking powder over so it doesn’t clump when stirring. Also, this working with Biscoff Cookie Butter too. Trying Jif peanut butter next.

4 star wasn’t a pudding but tasted great, Sam age 9

Anyone have tips to make it less eggy? Super good? But it has a *hint* of scrambled egg. I get that egg is one of 3 ingredients, but what could I add?

Source: https://cooking.nytimes.com/recipes/1026586-microwave-nutella-pudding-cake