Microwave Nutella Pudding Cake

By Ali Slagle

Published February 25, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
5 minutes
Prep Time
0 minutes
Cook Time
5 minutes
Rating
5(1,589)
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

  • ¼ cup/75 grams chocolate hazelnut spread (preferably Nutella)

  • 1 large egg

  • ¼ teaspoon baking powder

  • Vanilla ice cream or Greek yogurt, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (1 to 2 servings)

32 grams carbs; 108 milligrams cholesterol; 306 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 17 grams fat; 2 grams fiber; 123 milligrams sodium; 6 grams protein; 27 grams sugar

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
1,589 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.

Ava

Tried making it with Biscoff and it was just as good!! 10/10

Anonymous

This recipe is really good!! I would suggest eating with a nice glass of cold milk on a winters day! With powdered sugar and vanilla bean ice cream it is the perfect desert! No complaints! Thank you New York Times chefs!

Sandra B

I could not believe it was that simple, so I had to try it. Yes, it is that simple and very satisfying; curbed my sweet tooth in a pinch!

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Credits

By Ali Slagle

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