Microwave Nutella Pudding Cake

By Ali Slagle

Published Feb. 26, 2025

Microwave Nutella Pudding Cake
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 minutes
Prep Time
0 minutes
Cook Time
5 minutes
Rating
5(1,331)
Comments
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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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Ingredients

Yield:1 to 2 servings
  • ¼cup/75 grams chocolate hazelnut spread (preferably Nutella)
  • 1large egg
  • ¼teaspoon baking powder
  • Vanilla ice cream or Greek yogurt, for serving (optional)
Ingredient Substitution Guide
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

  1. 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.

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Ratings

5 out of 5
1,331 user ratings
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Comments

AvaScot

@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!

SA

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!

Sue Pesz

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

Chris

A tiny sprinkle of sea salt or sea salt flakes will bring out more of the flavor

AG

Great recipe. Made it twice so far. Still alive after consuming all that “pALm OiL”. Tried pairing it with whipped cream flavored with homemade raspberry syrup which turned out absolutely wonderful. Strawberry ice cream was good too. For the people complaining about texture: Using a wider bowl requires less time and if you go even 5 seconds over it will scorch and burn. A deeper bowl or ramekin will need more time. If you think it’s “soupy”, it’s probably just undercooked. I’d recommend going for 40 seconds, then doing short 10 second bursts with the power at 50% until you know how many bursts.

NancyH

Made as shared, cooked for 70 seconds. Pretty fabulous after the tomato lentil soup with herbed goat cheese! Maybe hearty whisking is key to less eggy flavor?

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Credits

By Ali Slagle

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