These gorgeous little gooey chocolate cakes with raspberries and Nutella make a stunning dessert for any occasion!
I first came across this recipe through one of my favourite food blogs Eat, Little Bird. , who found the recipe via What Katie Ate.
These pretty little cakes have been causing a bit of a stir among the foodie circle for quite some time now. Everyone who makes these pretty little cakes seems to love them! I’ve been meaning to try them for months.
I finally got around to it this weekend and I can now see why everyone raves about them..they are just delicious.
But then I knew I’d love them..raspberries and chocolate are one of my favourite combinations but paired with Nutella? Sign me up for that!
I am a complete Nutella fiend. It’s funny though – I can’t eat it on a piece of bread like my children can, but I absolutely adore it in cakes. Or warmed up and drizzled over ice cream. Or just straight out of the jar. You just can’t beat it.
These cakes would make a fabulous little dessert – they are really amazing warm, while the Nutella middle is slightly liquid – when you break open the puddings with your spoon the molten middle pools out onto your plate!
A little double cream to pour over your molten chocolate pudding wouldn’t be a terrible idea, or I imagine creme fraiche would also work well.
They are just as good cold – I actually love them fridge cold when they take on a fudgy, brownie like texture. There is no bad way to eat them!
You could halve the recipe if you wanted to make half a dozen, but honestly….why would you?
You won’t regret making the full batch – I promise!
Gooey chocolate cakes with raspberries and Nutella
- 4 medium eggs
- 200 g caster sugar
- 100 g plain flour
- 80 g cocoa powder
- 180 g butter, melted
- 150 g fresh raspberries
- 200 g nutella
- Preheat the oven to 200C/180Fan/390F.Grease a muffin or Friand tin generously with butter.
- in a medium bowl, beat together the eggs and sugar until the mixture is pale and thick.
- Sift over the cocoa powder and flour and gently fold in until the mixture is smooth. Pour over the melted butter and fold in.
- Place a tablespoonful of batter in the base of each muffin hole, then place a heaped teaspoonful of Nutella on top of the batter.
- Cover the Nutella with another tablespoon of batter, then place a few raspberries of top of each cake, pushing them slightly into the batter.
- Bake for about 10-13 minutes, until the sides are baked and the middle is still soft. They might seem like they are underbaked, but don't worry! You don't want to lose that molten Nutella middle.
- Remove the cakes from the oven and leave to sit in the tin for a few minutes before carefully loosening the edges from the tin with a butter knife. The cakes should hopefully pop out of the tin.