Gooey Chocolate Cakes with Nutella
Serves: 10 cakes
Easy to make Gooey Chocolate Cakes filled with Nutella and raspberries, perfect served warm or cold.
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.