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.
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 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.
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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
. 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!
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