Flourless nutella cake

It's a new house and a new kitchen, and I've been looking forward to cooking and baking again for a long time.

I came across this recipe on kirbiecravings.com, and since I haven't completely organised the kitchen yet, I thought it would be a good first experiment because it's simple. In fact, it only has two ingredients, and another reason I wanted to try it out is to see if it really works.

The result was that it does work (i.e., it's edible), but I can't say I was amazed. The author seriously over-hyped this one.

Ingredients
240 g Nutella or similar hazelnut-chocolate spread
4 eggs

Directions
Beat the eggs with a mixer on high until they triple in volume.

Put the hazelnut spread in a glass bowl and microwave for about 20 seconds to make it easier to mix. Add 1/3 of the total egg mix and fold in until completely mixed. Repeat until all the eggs are mixed in (obviously, using 1/3 of the original volume).

I put the mix in a greased glass tart dish, although the recipe recommends a spring form with baking paper. The cake started to kinda overflow in the tart dish, so maybe next time I should try the spring form.

In any case, it needs to be placed in an over heated at 460 K (190 deg. C) for about 20-25 minutes or until a knife comes out clean. Allow to cool down.