Microwave Nutella Pudding Cake

Microwave Nutella Pudding Cake

Published: February 26, 2025

Total Time: 5 minutes | Prep Time: 0 minutes | Cook Time: 5 minutes | Servings: 1

Ingredients (1 Serving)

• 75g (¼ cup) chocolate hazelnut spread (preferably Nutella; palm oil-free alternatives like Bonne Maman Chocolate Hazelnut Spread are recommended for enhanced flavor and sustainability)

• 1 large egg, room temperature (aid in smooth mixing)

• ¼ teaspoon baking powder (leavening agent for structure)

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

Preparation Instructions

1. Prepare the Container: Select a microwave-safe bowl, ramekin, or mug with a capacity of at least 12 fluid ounces (1.5 cups) to ensure proper expansion during microwaving.

2. Mix Base Ingredients: Add the chocolate hazelnut spread to the container. Crack in the room-temperature egg and whisk vigorously for 30–45 seconds until completely smooth and uniform in texture (no lumps should remain).

3. Incorporate Leavening Agent: Sprinkle the baking powder over the mixture and whisk again for 10–15 seconds to fully incorporate. The batter should be slightly thick but pourable.

4. Microwave to Set: Place the container in the microwave. Heat on high power for 40–50 seconds (adjust based on microwave wattage; 60 seconds may overcook). The goal is a cake-like exterior with a slightly moist, jiggly center—avoid overcooking, as residual heat will continue to set the pudding.

5. Rest and Serve: Remove the container from the microwave and let it rest for 30 seconds to allow the pudding to firm slightly. Top with a spoonful of vanilla ice cream or Greek yogurt if desired, then enjoy immediately while still warm.

Pro Tips & Community Insights

• Substitutions: For non-Nutella preferences, use 75g (¼ cup) natural peanut butter (no added sugar) with chocolate hazelnut spread. Add 1–2 tablespoons mini chocolate morsels for extra texture.

• Flavor Enhancements: A pinch of sea salt sprinkled over the batter or on top amplifies the hazelnut and chocolate notes.

• Timing Precision: 60 seconds is generally too long; 40–50 seconds is optimal for a creamy center. For larger ramekins (e.g., 2–cup capacity), reduce cooking time by 10–15 seconds to prevent drying.

• Texture Maintenance: Avoid refrigerating the batter (per Nutella’s packaging warnings). Refrigeration can cause the mixture to curdle when microwaved, resulting in a soup-like consistency. Prepare and microwave immediately for best results.

• Reader Adaptations:

• "Great for kids! A 3-year-old approved it when using a soup ramekin; adjust for individual portions."

• "Scaling for 4: Add egg + baking powder to each ramekin and microwave 45 seconds per. 60 seconds works for 1 ramekin, but 50 seconds for 4 is safer."

• "Avoid over-microwaving: 60 seconds led to a dry center; 50 seconds + resting gave a perfect pudding texture."

Note: The egg is critical for the “cake-like structure”—omitting it results in a liquid, non-pudding consistency.