Preheat your oven to 350 degrees F (175 degrees C).
Beat the Organic Egg (3) at room temperature for 10 minutes with an electric mixer. The need to beamy foamy and fluffy.
Make sure the Protein Hazelnut Chocolate Spread (185 gram). If it is too hard, please warm it up in a pot of hot water.
Gently fold the chocolate into the whipped eggs, adding the eggs slowly in 3-4 batches.
Line a 6-inch round cake pan with parchment paper. Pour in the mixture.
Bake in preheated oven for about 30 minutes. The cake will rise quite a bit.
Remove from the oven and let is stand on your counter for 10 minutes.
Then using the parchment paper, lift up the cake out of the pan, and gently open up the sides of the paper. In this phase the cake will nattily go down a bit and it might crack a bit on the top. Do not worry, this is totally normal!
Dust the top with some Powdered Confectioners Sugar (to taste) if desired. Slice it up and serve it up. Store it for 4-5 days at room temperature.