8 Serves
59 Mins
Preheat your oven to 180°C and prepare a springform pan by greasing it with a small amount of butter and dusting it with a light coating of all-purpose flour.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
46 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
337 mg / 4,700 mgSodium
253 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
30 g / 50 gSaturated Fat
10 g / 20 gCholesterol
5 mg / 300 mgCaffeine
8 mgNet Carbs
31 gAlcohol
0 g
In a large mixing bowl, beat the eggs and sugar together using a whisk or hand mixer until the mixture is pale and slightly thickened.
In a separate microwave-safe bowl, combine the butter and chocolate hazelnut spread, then heat in short intervals until melted and smooth.
Gently fold the melted chocolate hazelnut mixture into the egg and sugar base, then stir in the all-purpose flour until just combined.
Pour the batter into the prepared springform pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
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