Although we didnt celebrate my sons birthday on the day itself, I still wanted to make him a cake. I love Nutella and when I saw that Matt Preston had a recipe for a flourless Nutella cake that he had showcased on MasterChef Australia, I was rather intrigued. I planted the seed of suggestion in my kids but they didnt seem to enamoured by the thought of a flourless cake. I wasnt too sure either since the recipe called for only two ingredients - Nutella and Eggs.
I tossed about the idea of making him a decadent dessert cake but the more I looked at recipes, the more appealing the idea of the Nutella cake became. I asked The Lovely Wife to get me a bottle of Nutella when she went to the market but didnt check the amount required and told her that a small bottle would be enough. Actually, the small bottle held only 200g of Nutella whereas the recipe called for 240ml. I decided I would just add in some cocoa and also flour as I wanted the cake to be more like a cake rather than a pudding.
I decided I would use self raising flour so that there was some leavening agent.The eggs whipped up beautifully and then I added in some of the Nutella and then the flour and cocoa. The eggs started to deflate rapidly but I put it in to bake nonetheless. It was a disaster!
The cake didnt rise at all and was thick and rubbery. I let it cool and cut out a small piece. It tasted okay but the texture was just too rubbery. My daughter had a bit of a laugh and made a face at me. Was I crushed...
