by Gooey Chocolate Cakes with 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 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.
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 …
As a slight deviation from Katie’s recipe, I like to make these Gooey Chocolate Cakes in a standard muffin tin or friand 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.
Gooey Chocolate Cakes with Nutella
Ingredients
- 4 eggs
- 200 g (1 cup) caster sugar, (superfine sugar)
- 100 g (⅔ cup) plain flour, (all-purpose flour)
- 80 g (⅔ cup) cocoa powder, sifted
- 185 g (1 ½ sticks plus 1 tablespoon) unsalted butter, melted
- 1 small punnet raspberries
- 1 small jar Nutella
Instructions
- Preheat the oven to 200°C/390°F (without fan).
- Grease a muffin tin well with butter.
- In a medium mixing bowl, beat together the eggs and sugar.
- Then sift in the flour and cocoa and mix until everything is well incorporated.
- Add the butter and mix everything again.
- Place a tablespoon of the batter in each muffin hole, enough to fill the base.
- Next, place a heaped teaspoon of Nutella on top of the batter.
- Then cover the Nutella with another tablespoon of batter.
- Place 2 or 3 raspberries on top of each cake and push it slightly into the batter.
- Bake for about 10-12 minutes, until the sides have cooked but the centre is still gooey. The batter under the raspberries should still be runny.
- Carefully lift each cake out of the muffin tin and serve while still warm.
- These also taste delicious cold the next day.
Kitchen Notes
- OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Delicious!!
Thanh, they look scrumptious! They really do….I love the way the nutella stays gooey and liquidy…..divine!
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!
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
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.
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
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 🙂
Will muffin pan do to make these? They look gorgeous!
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!
I adore the combination of chocolate and raspberries – I must look out for an excuse to make these !
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!
Delicious. Chocolatey. Raspberriness. A food trifecta! thanks for sharing.
You’re welcome! You’re right that this recipe has everything going for it 🙂
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:)
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!
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.
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 🙂
I have a nutella weakness too and these photos are painfully delicious 🙂 Great post and must-try recipe!
Thanks, Sandy! I’m glad you liked this post 🙂 Hopefully you’ll get a chance to try this recipe!
These may be the most perfect ooey gooey chocolate cakes ever…
I like the idea of using nutella.. And those raspberries…. Perfect!!!
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 🙂
WOW! These look super choclately and soo yummy! Thanks or sharing:-)
Hi Johanna! These are indeed incredibly yummy 🙂 Thanks for popping by!
Wow! Just wow! And what a great addition those raspberries are!
Hi Villy, yes … chocolate, Nutella and raspberries … you can hardly go wrong with this combination 🙂
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. : (
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
Chocolate and raspberries are the perfect combination.
Hi Heather,
Oh indeed! And when you add Nutella to the mix … heaven!
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..
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
You can’t go wrong with anything Nutella in my book
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.
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!
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 🙂
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!
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!
OMG, I LOVE your blog. . it’s so beautiful! Thanks so much for sharing this recipe! I am definitely going to try these!
Oh thank you! I’m glad you like it here, and you will definitely love these little cakes.
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!
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 🙂
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…
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.
I made them for my friends and uuummhhh really, really delicious! Thanks for the recipe 🙂
I love your photos and your blog
Loved this recipe!! Even the next day the nutella was still liquid in the middle. Anything with chocolate and raspberries is perfect for me 🙂
Glad you enjoyed the recipe! I also think chocolate and raspberries is a classic combination 🙂
Started to make these and then discovered, no nutella – argh!!!!! Put blueberries in the middle instead, topped off with the raspberries and took them out of the oven when they were still slightly gooey in the middle – a triumph 😉
Great to hear that this recipe worked well without the Nutella! Blueberries sound lovely in this recipe too.
I was craving something gooey & choclatey tonight so I turned to google and found your recipe. 20 minutes later, and I’ve already got a batch in the oven. So simple & quick to make – I can’t wait to try them! Off to have a look ’round the rest of your blog while I wait. Thanks 🙂
These look amazing, I’m going to try them this weekend for my partner’s birthday! One question – if you make them in friand trays, doesn’t this end up with the raspberries on the bottom? How do you make this work?
Hi Melissa,
The friand trays act just like muffin trays here – the raspberries will remain on top of the cakes. Just remember to grease your trays well so the cakes will pop out easily. Friands typically have a star pattern in the bottom of the cakes, which you would only see if you served them “upside down”. For some friands, it doesn’t matter which way you serve them. For these particular cakes, you would be serving them with the star pattern at the bottom. I hope that makes sense? I hope you will enjoy this recipe – it’s a favourite with many 🙂
Hi Thanh, it’s so nice that you replied so quickly, thanks! Right, that makes sense, I’ve just gone and bought my first friand tray and looking forward to trying this as well as your lemon drizzle friand recipe https://eatlittlebird.com/2013/05/01/lemon-drizzle-friands/. Beautiful website too, the photography is gorgeous.
Ah wonderful!! I hope you will enjoy these recipes 🙂 Please let me know how they turn out. I’m just about to post a new friand recipe …
Oh exciting, found the new friand recipe, looks beautiful. Both the lemon and gooey chocolate friands turned out perfectly, nothing was left by the end of the day. Thanks for sharing these recipes! Do you know if either of them survive if frozen? I’m planning a repeat bake over the next few weeks =) Thanks again Thanh!
Oh that’s wonderful to hear!! I’m so happy to hear that these recipes worked out so well for you 🙂 I never freeze my cakes so I’m afraid I can’t answer your question – our freezer is the size of an ice box, like what you find in a hotel mini-bar fridge, so we’re lucky if we can fit a tub of ice-cream in there! I’m not sure how the Gooey Chocolate Cakes will fare once defrosted – I’m not sure about the texture of the Nutella centre? One suggestion is to keep a few from your next batch and pop them in the freezer to test for future occasions. Let me know how it works out!
I saw these on Twitter and although I am a novice baker I thought I’d have a go. They are delicious. Do you think I could make them in advance ( up to the point of baking) and then cook them later so they could be served warm? Thanks. Chris
I’m glad you liked this recipe! You could absolutely prepare the cakes a bit ahead of time, such as a few hours before baking them. I’ve done this often when we’ve had guests over, and I’ve simply prepared the cakes in the muffin tin and left it aside in a cool place for a few hours until I needed to bake them for dessert. As there is no baking powder in this recipe, the extra standing time doesn’t seem to affect the cakes.
I have also made them a day in advance and simply placed the prepared muffin tin in the fridge. I would recommend letting the prepared muffin tin come to room temperature before baking, otherwise you might have to play with the baking time.
Hope this helps!
Wow, this looks so delicious! I can’t WAIT to try this! Thank you for this great recipe! this look absolutely amazing!
These are sooooooooo delicious! look forward to making them again!
So glad you enjoyed the recipe!