Mini Flourless Nutella Cake with Coconut Whipped Cream and Pomegranate Jus

Hey guys 🙂 For Christmas, I wanted to make something that looked like Christmas, rather than taste like it. So this is what I came up with!  The name of this dessert sounds more difficult than the actual dessert!  Don’t be fooled by its small size- it is super decadent and a small portion is the perfect amount! The texture is so silken, so smooth (my favorite kind for desserts) and the ruby red pomegranate seeds give a delicious crunch in between all this glorious smoothness. This cake, in spite of being rich, is in no way heavy, probably due to the light sweetness. This is my favorite kind of dessert. Also, Mama approves, which is the highest honor my desserts could have 🙂



snowy white peaks of whipped cream, studded with ruby red Christmas light shaped pomegranate seeds…

and Nutella, let’s not forget Nutella!


Anyway, on with recipe:

Flourless Nutella Cake

Serves: 2 , Makes one 4 inch cake, Duration: Cooking- 20 minutes + Prep – 15


Nutella- 100gms

Eggs, whole – 2

Can you believe that is all? 

1. Pre-heat oven at 180 C.

2. Warm the Nutella so that it becomes runny, and easier to mix. Let it sit.


nutella a.k.a food of the heavens!

3. Beat the eggs till they are tripled in quantity. This is the crucial step, as this is what gives this cake body. So make sure that the quantity triples. I recommend using an electric beater for MINIMUM 5 minutes. I’m super serious, DO NOT skimp this step. You can do this manually too, but it will take at least twice longer.

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see how thick and foamy this is?

4. Gently fold in a third of the egg foam into the Nutella. Incorporate carefully and lightly, till no yellow strands are visible. Add the second third, fold carefully. Then repeat the process for the last portion of egg.

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Make sure that you fold the eggs in gently. You do not want to lose the air that you incorporated into the eggs with so much labor 😛

5. Pour the mixture into a lined cake tray. This makes it easier to take the cake out. A spingform cake tin would be even better. I used one with a pop out bottom, so that was a big help! Bake for 20 minutes, or till a knife inserted come out clean. The crust may seem a little crisp, but don’t worry. The cake below will be silky smooth. Let the cake cool completely in the tin before you take it out.



See here, the edges aren’t so neat, in spite of me lining the cake tin.

Coconut Whipped Cream:

Where I live, it is so hard to find whipping cream. So here I used whipped cream powder. If using whipping cream, I suppose you can mix the coconut milk powder into the cream directly.


Whipped Cream powder- 25 gms

Coconut milk powder – 30 gms

Ice cold water – 50 ml

Whip all the ingredients together till it forms soft peaks. Refrigerate till needed.



Pomegranate Jus:

Yeah I called it jus, because it just sounded more posh, lol. It is so simple. Place the seeds in a ziploc bag, crush it. Strain the seeds out, heat the juice till thickened, drizzle over desserts.

IMG_20131223_155154contemplate about life, wonder about some existential questions while peeling the pomegranate


I love this gorgeous red!!



crushing these seeds are surprisingly satisfying, like popping bubble wrap 😀

Top cake with the whipped cream, sprinkle with the jewel like pomegranate seeds and some baby mint leaves. Drizzle jus around.




Merry Christmas y’all!




2 thoughts on “Mini Flourless Nutella Cake with Coconut Whipped Cream and Pomegranate Jus

    1. Wow that’s awesome! Wasnt it super easy? You should try more of the recipes and take pictures too. and show me. I love looking at food pictures. Good luck! 🙂

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