3-Ingredient InstantPot Nutella Fudge Cake
Made with 3 common ingredients, this simple InstantPot cake mixes and cooks in minutes. I found that it actually became more dense and fudge-like after a day or two in the refrigerator.
Servings: 4
Calories: 263
Ingredients
- 1/2 cup Nutella hazelnut cocoa spread
- 1 egg, beaten
- 1/3 cup all-purpose flour
- 1/2 teaspoon confectioners' sugar (optional)
- 1 cup fresh berries (optional)
Instructions
- Add 1 cup water to InstantPot inner pot. Spray a 6-inch round baking pan with non-stick spray.
- Stir together the Nutella, egg and flour in a mixing bowl until thoroughly combined.
- Spread the batter evenly in prepared pan and cover loosely with parchment paper or aluminum foil (to prevent moisture from dropping into the cake as it cooks).
- Place covered cake pan on wire steam rack and lower into the pot.
- Place lid on pot and lock; ensure pressure release valve is in sealing position. Cook on HIGH pressure for 10 minutes. After cook time completes, do a quick pressure release (being careful not to get burned from the released steam).
- Using oven mitts, remove pan from the pot and cool for at least 5 minutes on a wire rack.
- After cake has cooled, remove to a plate and dust with confectioner's sugar and berries (if using). Divide cake into 4 equal wedges and serve warm.
- Store any remaining cake in an airtight container in the refrigerator.
Recipe Notes
I found that as my leftover cake sat in the fridge, it actually became more dense and fudge-like.
Serving size: 1/4th of cake
7 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
7 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
Nutrition Facts
3-Ingredient InstantPot Nutella Fudge Cake
Amount Per Serving (1 /4th of cake)
Calories 263
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Carbohydrates 32g11%
Fiber 2g8%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.