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(1,051)
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
1,051 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!

Sue Pesz

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

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!

Grated is Gold

For those asking about adding flour: I added ~1tsp which caked it up nicely

Elena

Made this once in a big bowl and it was good. Made it again but split it into 2 small ramekins and it was perfect - texture was just right after 60 seconds each. Such a nice quick treat!

Parker

Good and easy but plain. It needed something extra at the end. We added strawberries or ice cream works too

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Credits

By Ali Slagle

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