Microwave Nutella Pudding Cake
Published Feb. 26, 2025
- Total Time
- 5 minutes
- Prep Time
- 0 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup/75 grams chocolate hazelnut spread (preferably Nutella)
- 1large egg
- ¼teaspoon baking powder
- Vanilla ice cream or Greek yogurt, for serving (optional)
Nutritional analysis per serving (2 servings)
306 calories; 17 grams fat; 14 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 6 grams protein; 123 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
Private Notes
Comments
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.
Can it be baked? No microwave!
This was great and so easy. Really have to get the elbow grease in to combine the egg and nutella, but the result is worth it! Always happy to see naturally gluten free recipes.
This was so much better than I expected it to be! Followed the recipe as written and had gooey lava cake in minutes. Added a scoop of vanilla ice cream, and it was delicious.
Something so simple should not be this delicious. I now need to stop buying large jars of Nutella because the variations are endless and I'll never leave the kitchen trying different versions.