Nutella Peanut Butter Cake

My mother-in-law has Celiac Disease so I wanted to find a new dessert idea for Easter Dinner; I was looking on Facebook the other day and noticed a flour-less cake recipe that Foodista had posted from Kirbie's Cravings. It of course grabbed my attention; the other cool thing about this recipe is that it only had 2 ingredients. A 2 ingredient recipe that was also flour-less, WOW I so had to make this for sure. I did tweak this recipe with 1 more item to make it more my own and to add one more flavor component that I simply love with chocolate.

4 - Eggs

1 C. - Nutella

1/3 C. - Peanut Butter

Put in 4 Ramekin Dishes

Heat oven to 350 degrees, place the eggs into a stand mixer and beat on high until double in size, this will take about 5 minutes. In the mean time place the Nutella and peanut butter into a large glass bowl and microwave for about 20 seconds just to loosen them up. Pour 1/3 of the egg mixture into the Nutella and fold in until no egg remains, do this step two more times until all of the egg is well incorporated into the Nutella. Divide the batter between the 4 ramekins dishes then place onto a baking sheet for easy transport in and out of the oven. Bake for 20-25 minutes or until a toothpick comes out clean. Garnish with some chocolate shavings, whipped topping or a few sliced berries, these little cakes can be served warm, room temp or cold.

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