Warm Triple Choc Mocha Nutella Cakes
These are very decadent, fudgy, moist cakes, perfect for the extreme chocoholic in your life. Very quick and easy to make. I serve them with a bit of warmed Nuteall spooned over the tops and vanilla ice cream (although I photographed them with cream). You can forego the extra Nutella if you prefer; they are already seriously chocolatey, even for the most hardened chocolate lover.
MAKES 6
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FOR THE CAKES
60g caster sugar
100g unsalted butter, softened, plus extra for greasing tin
100g Nutella spread
2 x large, free-range eggs
375g self-raising flour, sifted
2 tbsp cocoa powder, sifted
1/2 tsp baking powder, sifted
Pinch salt
1 tsp vanilla extract
1/2 cup pouring cream
1 x espresso coffee shot, cooled
1 cup chocolate chips
TO SERVE
Extra Nutella, warmed
Good-quality vanilla ice cream or pouring cream
Preheat oven to 180˚C.
Using a paper towel, smear the insides of a 6 x hole muffin tin with extra softened butter. Set aside.
Place caster sugar, softened butter, and Nutella into the bowl of a stand mixer. Beat on high for 5-6 minutes until the mixture has lightened and looks soft, light, and creamy.
Turn the speed down to low. Add the eggs one at a time and beat until well incorporated.
Add sifted dry ingredients - flour, cocoa, baking powder, and a good pinch of salt. Beat on medium speed for 2 minutes. Turn the speed down again to low and add vanilla, cream and cooled coffee shot. Beat on low to incorporate.
Remove the bowl from the stand and add in half the chocolate chips. Combine gently into the batter.
Spoon an equal amount of batter into each muffin tin hole. Scatter the remaining chocolate chips over the tops of each cake.
Bake in a preheated oven for 35-40 minutes until a skewer comes out clean from the middle.
Serve cakes warm with a teaspoon of warmed Nutella poured over the top and served with good-quality vanilla ice cream or pouring cream.