Step 1

Preheat oven to 325°F (163°C). Line the bottom of a 7-inch nonstick springform pan with parchment paper. Do not line or grease the sides. You need the cake to be able to climb up the sides and stick to it a little. If you grease the sides, it will cause the cake to collapse too much during baking.

Step 2

Add the Nutella or whatever chocolate spread you are using to a large microwave-safe mixing bowl. Heat in the microwave for about 30 seconds so that the Nutella is runnier and easier to mix.

Step 3

Add in the egg yolks and fold them in. As you fold them in, you will notice the spread will turn very thick and become hard to stir. This is normal. Continue to mix until the egg yolks are fully incorporated.

Step 4

Add in egg whites. Use a whisk to mix until batter becomes uniform and smooth. Once you add in the egg whites, your batter will become thin and easier to mix again.

Step 5

Sprinkle the baking soda over the cake batter. Whisk until it is evenly blended in.

Step 6

Pour the cake batter into your prepared cake pan. Bake for about 40-50 minutes or until cake is done. Let cake cool and then gently release it from the springform pan. The cake will deflate a little as it cools. You can slice off the top to even the surface if you plan on frosting it (I did). If desired, frost before serving.