Ingredients
Method
1.Grease a 19cm round non-stick springform cake pan; line base only with baking paper.
2.Beat 4 eggs with an electric mixer on high speed for 10 minutes or until tripled in volume.
3.Place 220g Nutella and 2 tablespoons boiling water in a microwave-safe bowl. Microwave on high (100%) for 20 seconds. Whisk until smooth.
4.Preheat a 5.3-litre air fryer to 160°C for 3 minutes.
5.Whisk a quarter of the beaten egg into melted Nutella until combined, then fold in ¼ cup self-raising flour. Gently fold in remaining beaten egg in two batches. Pour mixture into pan. Cover pan with a piece of greased foil, then pierce the foil.
6.Taking care, pull out the air-fryer pan and basket; place the cake pan in the basket. Slide pan and basket back into appliance. Keep temperature set at 160°C and set timer for 30 minutes; cook until a skewer inserted into the centre comes out clean.
7.Remove cake pan from basket. Remove foil and reserve for the second cake. Leave cake in pan for 15 minutes before turning out onto a baking-paper-covered wire rack to cool completely. Peel away the lining paper.
8.Repeat steps 1-7 to make a second cake.
9.Place extra Nutella in a small bowl; stir in 1½ tablespoons boiling water to loosen. Spread half the thinned Nutella over top of one cake; top with the second cake. Spread top of cake with cream and scatter with raspberries; drizzle with remaining thinned Nutella. Dust with cocoa powder.
Undecorated cake will keep in an airtight container at room temperature for up to 3 days.
Note
