Gooey Chocolate Cakes with Nutella

5 from 1 reviews

Easy to make Gooey Chocolate Cakes filled with Nutella and raspberries, perfect served warm or cold.



  1. Preheat the oven to 200°C (390°F).
  2. Grease a muffin tin well with butter.
  3. In a medium mixing bowl, beat together the eggs and sugar.
  4. Then sift in the flour and cocoa and mix until everything is well incorporated.
  5. Add the butter and mix everything again.
  6. Place a tablespoon of the batter in each muffin hole, enough to fill the base.
  7. Next, place a heaped teaspoon of Nutella on top of the batter.
  8. Then cover the Nutella with another tablespoon of batter.
  9. Place 2 or 3 raspberries on top of each cake and push it slightly into the batter.
  10. 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.
  11. Carefully lift each cake out of the muffin tin and serve while still warm.
  12. These also taste delicious cold the next day.

Kitchen Notes

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.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.