Mini Nutella Cakes revisited and improved
Four ingredients, one bowl, no mixer. It doesn’t get much easier than this. A few weeks ago, I made mini nutella cakes. They were cute, easy to make, and had an intense Nutella taste (duh! since the main ingredient is Nutella…) But I did find the recipe to be a little dry. And I didn’t particularly like how bare and naked the tops looked because I forgot to add the hazelnuts. I knew right away I wanted to experiment with this recipe again.
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Since my attempt, I’ve seen this recipe and people’s takes on this recipe all over the food blog world. I originally was going to make the recipe with the hazelnuts and then add a little bit of oil and sour cream to the batter because I thought it was a little too dry last time. But I decided to not add the oil and sour cream just yet and try the recipe again because I was afraid that maybe last time I miscounted the number of tablespoons of flour since I was watching an intense US Open tennis match at the time.
So I tried the recipe again, sans the changes I had been planning on implementing. I did make a few adjustments though. Rather than sprinkle chopped hazelnuts, I chose to sprinkle chopped bittersweet chocolate. The chocolate gave it a more intense flavor, looked pretty sprinkled on top, and added some fudgy moisture to the middle of the mini Nutella cakes since some of the chocolate sinks in.
I also took the cakes out a minute earlier than my previous baking attempt. I like my second attempt much better. I loved the look of the chocolate shavings. The middle had a slightly fudgy edge. I still felt the cakes were a little dry though so next time I’m adding some oil. The recipe is supposed to be brownies, but I really feel like these taste like cakes to me.
This is BF’s new favorite dessert. He has been hoarding them to himself. Luckily they are so easy to whip up. I’m tempted to get the book this recipe came from to see if the other treats are as tasty and simple.
- 1/2 cup Nutella spread
- 1 large egg
- 5 tbsp all purpose flour
- 1 oz bittersweet chocolate finely chopped
Preheat oven to 350°F. Line or grease mini cupcake/muffin pan.
Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped chocolate.
Bake about 10 minutes. Set on a rack to cool completely.
All images and content are © Kirbie's Cravings.
Recipe adapted and found on Savory Sweet Life, who reprinted it from Abby Dodge, cookbook author of Desserts 4 Today: Flavorful Desserts with Just Four Ingredients