750g tub Nutella (hazelnut spread with cocoa)
1 1/3 cups plain flour
Whipped cream, to serve (Optional)
Grease a 22cm round cake pan. Line base and side with baking paper.
Beat eggs and 2 cups of the Nutella in the small bowl of an electric mixer on high speed, for about 5 minutes, or until smooth and creamy.
Sift flour over Nutella mixture. Fold in until just combined. Pour into prepared pan. Spread evenly.
Cook in a moderately slow oven (160C) for about 45 minutes, or until cake is cooked when a skewer inserted into the centre comes out clean. Remove. Stand in pan until cooled completely.
Turn out cake onto a serving plate. Spread remaining Nutella over top. Serve with whipped cream.