Gooey Chocolate Cakes with Raspberries & Nutella

19 February 2012

Post image for Gooey Chocolate Cakes with Raspberries & Nutella

I have a weak spot for any recipe which contains Nutella. Although it is a welcome comfort just on its own, spoon directly in the tub, I find it equally irresistible in baked goods. Take the Madeleines with Nutella, as an example.

So when I saw this recipe for Gooey Chocolate Cakes with Raspberries and Nutella, hardly any encouragement was required to try this recipe. And I have since made this recipe no less than half a dozen times, a testament to how wonderful these little cakes are.

gooey raspberry nutella cakes a

This is another fabulous recipe from Katie Quinn Davies of the famed What Katie Ate food blog and who has recently been propelled to stardom with her own cookbook in the pipeline, plus a regular monthly column in Australia’s Delicious magazine. If there is anyone’s career path I admire right now, it is hers. Given her amazing talent as a stylist and photographer, she clearly deserves all of this recognition which has come her way.

Meanwhile, some of us can only dream …

choc-nutella-cakes-2

As a slight deviation from Katie’s recipe, I like to make these cakes in a standard muffin tin, initially because I didn’t (and still don’t) own a mini-loaf tin. They can be a little tricky to remove from the tin when warm, so I highly recommend greasing and flouring the tin before you pour in the batter. Alternatively, you could use muffin cases for easier removal.

Depending on how generous I am with the Nutella, I find I sometimes use nearly a whole small jar of Nutella in this recipe. But you can use as much or as little as you like.

Served warm, these cakes ooze with a gooey, chocolatey Nutella centre and make for a charming dessert. Surprisingly, and unlike other molten chocolate puddings, these cakes are also delicious served cold; the Nutella keeps its slightly liquid form which serves as a lovely contrast to the dense, yet moist, chocolate cake. You could easily halve the recipe to make 5-6 little cakes, but given that they taste great cold and keep well for a couple of days, I would recommend making the full batch – you will be thankful later.

Update

30 September 2013: I have lost count of how often I have made this recipe, and using different cake moulds certainly gives a new feel to an old favourite. I have since acquired a mini loaf tin which, unsurprisingly, produces slightly larger cakes than those made in a muffin tin. But I particularly love making them in my friand tin. I can’t think of a more elegant, yet simple, dessert.

{ 44 comments… read them below or add one }

manu 19 February 2012 at 10:20 pm

Delicious!!

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At Anna's kitchen table 19 February 2012 at 11:13 pm

Thanh, they look scrumptious! They really do….I love the way the nutella stays gooey and liquidy…..divine!

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eat, little bird 21 February 2012 at 8:21 pm

Hi Anna! Warm Nutella is pretty delicious and, indeed, it’s amazing that it remains gooey even when the cake is cool. Just can’t stay away from the Nutella!

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Jo 19 February 2012 at 11:36 pm

Oh wow! What a delicious way to get your Nutella fix and a hit of raspberry (perhaps my favourite fruit for spdessert) all encased in a gooey wee chocolatey package. Mmmmm, Thanh – I’m so making these! My Minnie would adore this :D. And as for you missy, you totally will have all your dreams come true and be up there with the food stylists we drool over daily – just keep these beautiful posts a-coming hunny! ;) xxx

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eat, little bird 21 February 2012 at 8:22 pm

Aww thanks, Jodie!! I have a bit of a way to go, though, LOL!! But it’s nice to have someone to aspire to :-) I do hope you will make these – they are one of my standby desserts at the moment.

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Jo 28 February 2012 at 11:28 pm

Well you know I made these and loved them Thanh, and I do think they will be made again. Such a versatile lil pud/treat, I loved how the submerged raspberry became almost jam like on baking in contact with the nutella. They didn’t last though – cos they were all gone within 12 hours of baking! That’s the best review I think one can get – disappearing cakes ;) x

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eat, little bird 28 February 2012 at 11:35 pm

I’m thrilled to hear that these were a hit! :-) I so loved your photos and especially your idea about baking some in ramekins. I will definitely try that next time! These little cakes happen to be my “pudding of the moment”, which has momentarily (or perhaps permanently??) pushed aside Nigella’s Gooey Chocolate Puddings … I’m so happy that you tried this recipe :-)

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Anita Menon 20 February 2012 at 8:10 am

Will muffin pan do to make these? They look gorgeous!

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eat, little bird 21 February 2012 at 8:23 pm

Hi Anita,

Yes, I used a muffin pan for this recipe. Maybe I confused you by calling it a muffin tin? But the recipe makes only enough for about 10 “muffins” instead of 12. I hope you will try it!

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Liz Headon 20 February 2012 at 12:24 pm

I adore the combination of chocolate and raspberries – I must look out for an excuse to make these !

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eat, little bird 21 February 2012 at 8:24 pm

No excuse needed, Liz! Just make it for your own enjoyment :-) I did have a jar of Nutella lurking in the cupboard for sometime, waiting for my next batch of madeleines, when I first saw this recipe. I’ve never put a whole jar of Nutella to better use!

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The Food Sage 20 February 2012 at 12:27 pm

Delicious. Chocolatey. Raspberriness. A food trifecta! thanks for sharing.

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eat, little bird 21 February 2012 at 8:25 pm

You’re welcome! You’re right that this recipe has everything going for it :-)

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Denise 20 February 2012 at 2:41 pm

Chocolate and raspberries…I can’t think of many things I love more! And when you add nutella and the word “gooey” you defintely sold me! They are gorgeous:)

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eat, little bird 21 February 2012 at 8:26 pm

LOL! It is a good little package, isn’t it? One only needs to look at the recipe to know that it will taste wonderful!

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Jennifer (Delicieux) 21 February 2012 at 2:09 am

Mmm they looks so gooey and delicious!!! I love the combination of chocolate and raspberries. I think I prefer your version of mini cakes rather than one big cake.

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eat, little bird 21 February 2012 at 8:28 pm

The original recipe uses a mini-loaf tin, so it’s a smallish cake, but I think the muffin tin makes smaller cakes. I would still like to try this recipe in a mini-loaf tin but somehow they seem cuter in a round shape, I think :-)

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Sandy @ tinytinyfork 22 February 2012 at 1:58 am

I have a nutella weakness too and these photos are painfully delicious :) Great post and must-try recipe!

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eat, little bird 27 February 2012 at 7:29 pm

Thanks, Sandy! I’m glad you liked this post :-) Hopefully you’ll get a chance to try this recipe!

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Reem | Simply Reem 22 February 2012 at 11:01 pm

These may be the most perfect ooey gooey chocolate cakes ever…
I like the idea of using nutella.. And those raspberries…. Perfect!!!

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eat, little bird 27 February 2012 at 7:30 pm

In my humble opinion, I think these might be the most perfect gooey chocolate cakes, and I have certainly tried my fair share! What’s particularly great about them is that they also taste fabulous cold, and you can’t say that about most puddings/desserts. And you can hardly go wrong with Nutella :-)

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Me And My Sweets 24 February 2012 at 3:47 pm

WOW! These look super choclately and soo yummy! Thanks or sharing:-)

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eat, little bird 27 February 2012 at 7:32 pm

Hi Johanna! These are indeed incredibly yummy :-) Thanks for popping by!

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Villy @ For the love of Feeding 27 February 2012 at 11:12 am

Wow! Just wow! And what a great addition those raspberries are!

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eat, little bird 27 February 2012 at 7:32 pm

Hi Villy, yes … chocolate, Nutella and raspberries … you can hardly go wrong with this combination :-)

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Emma 27 February 2012 at 5:16 pm

Little bird, all I want to do when I see these pics is get on a plane, come to your kitchen and eat, eat, eat – and not like a little bird!!! I am on a diet (yes, the second ever diet in my entire life) and am salivating at the look of these cakes. I bet tasted great. However, for the next 39 days, I will just look… sniff sniff. : (

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eat, little bird 27 February 2012 at 7:37 pm

Hoi Emma! What is this about a diet?! Aren’t you cycling through a continent sometime soon? Won’t you need extra calories to do that? ;-) If you ever feel the urge to hop on a plane to visit, you know you are always welcome :-) Txx

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Heather 27 February 2012 at 6:30 pm

Chocolate and raspberries are the perfect combination.

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eat, little bird 27 February 2012 at 7:38 pm

Hi Heather,

Oh indeed! And when you add Nutella to the mix … heaven!

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Mandy C 27 February 2012 at 8:48 pm

I just wanted to say thank you for blogging about this recipe. I am an Nutella fiend. Just love the stuff. So I had to make these as soon as possible! I made them at the weekend, and they were an instant hit. I think these will be become a household favourite. What’s more, I found them very easy to make. As there are no raising agents in the batter I risked making them ahead of time and leaving them standing until I was ready to bake them. I can report that they didn’t seem to suffer at all with this treatment. The only thing I haven’t done is try one cold yet. I’m not quite sure how I have managed that! Must go and rectify that right now..

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eat, little bird 27 February 2012 at 8:58 pm

Hi Mandy!

Thank you so much for this lovely feedback! I’m so glad that you enjoyed this recipe. Although it’s not my own, I am only too willing to spread the word on this wonderful little treat and I’m delighted that you enjoyed them as much I have. That’s great to know that they can be made ahead of time until you are ready to bake them – another tick for this recipe! I also saw that you used frozen raspberries, another wonderful tip to keep in mind for when raspberries are out of season. I hope you saved a few to have cold … Enjoy! Txx

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The Food Hunter 2 March 2012 at 5:45 pm

You can’t go wrong with anything Nutella in my book

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eat, little bird 4 March 2012 at 12:24 pm

I totally agree! There is this cute place in New York called Buvette and at the end of the meal, they serve little teaspoons with a generous scoop of Nutella – so simple, yet it just hits the spot.

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Xannie 26 April 2012 at 11:21 pm

I just tried this recipe a couple of days ago accompanied by either plain yogurt or crème fraiche and it was amazinggggg! Thank you so much for this. Cheers!

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eat, little bird 27 April 2012 at 8:45 am

You’re welcome!! Some crème fraîche on the side sounds lovely to cut through some of the sweetness. Thank you for letting me know that you tried this recipe :-)

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Reina 6 May 2012 at 11:01 pm

I tried this yesterday and everybody loved them they were finished within the hour! I like to heat them for 15 seconds before eating and I haven’t tried it cold yet, I’m going to make them again tomorrow for work. I used canned raspberries and even though they were a bit soggy you couldn’t tell after you’re finished cooking, maybe I’ll try frozen ones next time. Thanks again for sharing!

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eat, little bird 7 May 2012 at 10:36 am

Hi Reina! Thank you for letting me know how these turned out for you. I’m so happy to hear that everybody loved them! A few online foodie friends have made them with frozen raspberries and they turned out perfectly, something which I will also try next time. Happy baking!

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Alice Choi 16 June 2012 at 5:16 pm

OMG, I LOVE your blog. . it’s so beautiful! Thanks so much for sharing this recipe! I am definitely going to try these!

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eat, little bird 16 June 2012 at 6:38 pm

Oh thank you! I’m glad you like it here, and you will definitely love these little cakes.

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The Patterned Plate 31 August 2012 at 11:49 am

Thanh, as you know, I made these yesterday and oh,my, god they were incredible!! I used frozen rasps and ok, they didn’t look as beautiful as yours, but it didn’t matter, they were delicious. The rasps let our their juices which mingled with the soft, gooey fondant centre. I like the fact too, that it can be prepped in advance and chucked into the oven for 10 minutes and served, which is a huge bonus. As you said, they are wonderful cold too, the nutella stayed liquid, so the gooey factor was not lost. This one is a keeper! Superb!

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eat, little bird 31 August 2012 at 4:15 pm

Carrie, your little gooey chocolate cakes looked stunning and even better than mine!! I love that you and some others have drawn my attention to frozen raspberries because I now keep some in the freezer just for this recipe.

A friend recently told me that she had some leftover after a week and they still tasted great. I’ve had a couple lying about after 4 days or so and they were still wonderfully moist. Good to know because it’s nice to sit down to a little treat in the middle of the afternoon sometimes :-)

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Natalie 12 September 2012 at 2:09 pm

Just made these whilst my 12 week old son was sleeping, my husband loves nutella so have made them as a treat for him when he comes home from work. Have posted the recipe on facebook and already people have commented! I have tried one before my husband comes home of course to make sure they’re ok…and they are amazing. Will def be making these again…

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eat, little bird 12 September 2012 at 3:07 pm

Thank you for your feedback, Natalie! I’m glad that you treated yourself to one, though you probably deserve more than one if you’ve been busy with a new baby :-) I hope your husband will enjoy them too.

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May 26 November 2012 at 2:01 am

I made them for my friends and uuummhhh really, really delicious! Thanks for the recipe :)
I love your photos and your blog

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