Preheat your oven to 175°C. Adjust the oven rack to the center position.

Grease an 20 cm (8-inch) round baking dish and line the bottom with parchment paper. Set aside.

In a large bowl, add the Nutella and eggs. Using a whisk or hand mixer, beat the mixture for about 3 minutes, until smooth and slightly increased in volume.

This step helps create a lighter texture in the finished cake.

Add the flour to the Nutella mixture. Gently fold it in until fully incorporated.

Make sure to scrape down the sides and bottom of the bowl so no flour pockets remain. Avoid overmixing — stop as soon as the batter is smooth.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let the cake cool in the pan for 10 minutes, then carefully remove it and allow it to cool completely on a wire rack.

Cooling fully is important, especially if you plan to frost the cake.

Once completely cool, frost the cake with a thin layer of Nutella if desired. Slice and serve with a glass of cold milk or a cup of coffee.