Ingredients (serves 6 | makes 1 15 - 18cm cake)

• 1/2 cup Nutella
• 2 large Eggs
• 3/4 cup Grapeseed or Light Olive Oil
• 1 cup Self Raising Flour

Method

1. Preheat oven to 170 degrees celcius.
2. Crack the 2 eggs into the food processor and blitz on high for a full minute.
3. Reduce the speed to half and If possible, add the oil in a steady stream whilst the motor is still running. If not, add in two lots and blitz back on high once all oil is added.
4. Add the Nutella and blitz on mid speed for a further 30 seconds.
5. Sift the flour into the food processor and combine on a lower speed.
6. Scoop into a 15 - 18cm round baking tin. I like to line mine with baking paper but if you don't want to do this, just spray or grease tin well. Leave the top of the cake batter all bumpy - the more bumps, the more crackles once it's cooked.
7. Cook in the centre of the oven for 20 - 25 minutes or until a bamboo skewer comes out with just a few crumbs stuck to the skewer.
8. Cool on a wire rack. Don't panic if the top of the cakes cracks a little more on cooling - all part of the 'crackle' effect. Sprinkle with icing sugar and serve with pouring or double cream and/or ice cream.

Notes

As an alternative, serve this cake as individual desserts - just cook in individual ramekins or even large cupcake cases.