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.
GOOEY CHOCOLATE CAKES WITH RASPBERRIES & NUTELLA
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 10 cakes
- 4 eggs
- 200 g caster sugar
- 100 g plain flour
- 80 g cocoa, sifted
- 185 g butter, melted
- small punnet of raspberries
- small jar of Nutella
- Preheat the oven to 200°C.
- Grease a muffin tin well with butter. The mixture is enough for about 10 little cakes.
- 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.
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.
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