I’ve made nutella cakes several times now, but these are slightly different, and I’m not just referring to the little Christmas decorations. I had a bit of an “ah ha” moment this weekend and I think I’ve managed to make this wonderful recipe even better, without making it more complicated.
Nutella cakes, since being published in Abby Dodge’s book “Desserts 4 Today: Flavorful Desserts with Just Four Ingredients” (where they are called nutella brownies) have been a bit hit in the food blog world and I don’t know anyone who has tried it who hasn’t loved it.
I’ve received a lot of comments from readers who have tried the recipe and loved them as well. So of course when I thought of my holiday recipe list, I had to include them on my list. The comment I receive the most about these cakes is that people like to eat the cakes while they are still warm because the cakes are still fudgy in the middle.
So then it suddenly came to me, why don’t I do something to make them stay fudgy even after they have cooled? Of course there are a couple of ways to do this, but I wanted to do a version that would keep these cakes really easy to make, since one of the reasons these cakes are so simple is that they are so easy to whip up. So I added a dollop of nutella in the middle of the batter of each of these cakes. As a result, the nutella taste is even more apparent in these cakes and the center of the cakes stay fudgy even after they have cooled.
I love, love these nutella cakes. I think these are the prettiest version I’ve made yet. One word of advice I’d give on making these cakes is that you want to be careful with the nutella amount when making the actual batter. It’s hard to be precise because you are working with such a sticky substance, but when there are so few ingredients in these cakes, adding too much or too little nutella can change these cakes a lot. Too little nutella and the cakes can be dry. Too much and they end up have a very crackly gray top that I find happens when you have too much nutella in a recipe.
Fudgy nutella cakes (adapted from Abby Dodge’s book)
Yields approx 12 mini nutella cakes
1/2 cup Nutella spread
1 large egg
5 tablespoons all purpose flour
extra nutella for filling
1. Preheat oven to 350 degrees. Line or grease mini cupcake/muffin pan.
2. In a medium bowl, whisk together the egg, nutella and flour until blended.
3. Spoon batter into the cups about 1/3 full. Then add a dollop of nutella in the center of each. Cover with more batter, until the cakes are about 2/3 full. You can sprinkle with Christmas sprinkles, chopped chocolate, etc for decoration.
4. Bake about 9 minutes.