I had a jar of Nutella that I'd opened about a month ago, and I wanted to use it up before I had to throw it out. So I ran a quick Google search for sous vide ideas and found this flourless cake made from just two ingredients: Nutella and eggs. It sounded almost too simple to work, but it really was that easy. One batch made five little mason jars, which gave me five days' worth of late-night snacks that weren't Oreos.
Ingredients
- 2/3 cup Nutella
- 4 eggs
- Whipped cream, for topping (optional)
- Crushed graham crackers, for topping (optional)
Equipment
- Sous vide
- 5 mini mason jars with lids (or 3 half-pint jars, like the original recipe calls for)
Things to know
- Scaling: Each mini jar takes roughly 2 tbsp Nutella and about 1 egg. The cook time stays at 1 hour at 180 as long as the jars are the same size.
- 2-3 jars: 1/3 cup Nutella + 2 eggs
- 5 jars: 2/3 cup Nutella + 4 eggs
- 10 jars: 1 1/3 cups Nutella + 8 eggs
- Lids on mini mason jars: The original recipe says to close the lids finger-tight so air can escape. With my mini jars, I saw bubbles coming out of the top once they went into the water, so I screwed the lids on firmly instead. That kept the water from getting inside.
- Don't shock the glass: If you seal the lids tight, let the hot jars cool on the counter before they go anywhere near an ice bath.
- Serve them cold: The original recipe prefers them cold. Room temperature didn't go over well in our house.
- Toppings: A little whipped cream on top was a nice touch. If you want some crunch, I imagine crushed graham crackers sprinkled on right before serving (so they stay crisp) would be great too.
Directions
- Heat your sous vide bath to 180
- Whisk the Nutella and eggs together until smooth
- Divide the batter evenly between the jars
- Screw on the lids (firmly for mini mason jars, see Things to know)
- Lower the jars into the water bath and cook for 1 hour
- Remove the jars from the bath and cool them:
- To serve right away: Cool them in an ice bath. (If you sealed the lids tight, let them cool on the counter first.)
- To serve later: Let them rest on the counter for about 30 minutes, then move them to the fridge.
- Right before serving, top with whipped cream and/or crushed graham crackers (optional)
Notes from my cooks
October 2026: Thursday night dessert
- First made on October 8th, 2026, as dessert after the cranberry glazed pork tenderloin.
- The recipe calls for 3 half-pint jars, but my batch filled 5 mini mason jars.
- One at room temperature didn't go over well, so the rest went in the fridge to try cold.
- Not everyone in the house was a fan (hearing they're made of eggs didn't help), but it's a great, easy dessert for guests, and for my late-night snacking.