Ingredients

The following ingredients have 16 Servings
  • 4 large eggs
  • Pinch fine sea salt
  • 1 Cup (8oz/ 240g) Nutella, warmed in the microwave
  • ½ teaspoon icing sugar for decorating ((optional))

Instruction

  • Preheat your oven to 350 F/180°C. Line the base and sides of a 8x8 inch square cake tin with baking parchment.
  • Break the eggs into a mixing bowl, then add the salt and beat using a freestanding mixer with the whisk attachment until they have more than doubled in size and are pale, aerated and mousse-like. This will take about 5 minutes.
  • Measure the Nutella into a microwave-safe jug and microwave for 40 seconds to 1 minute. Or you can soften it in a heatproof bowl over a saucepan of simmering water for 3 – 4 minutes, stirring occasionally, until warm and slightly runny.
  • Stir the heated Nutella, then pour it in a continuous thin stream into the eggs, whisking as you go, until all the Nutella is combined. This will knock the volume out of the eggs quite a bit, but don't worry about it.
  • Pour this mixture into your prepared cake tin and bake for 17– to 20 minutes, by which time the top will be dry, and the middle tender but set in a slightly jellied.Leave to cool completely in the tin.
  • Once cool, cut it into 16 squares, arrange them on a plate and dust with a little icing sugar pressed through a fine tea strainer or sieve.