Recipe Fridays: Nutella Cakes

You guys, I baked (and took super blurry photos). 

And I mean I baked and it came out really well and… I did it a few times more since then because it was that easy and seriously… look at that blurry pic. 

The center was fudgy and oh hell, you’re not even listening to me, anwyay, are you?  Just ogling blurry pics…

So here’s another blurry pic. 

And here’s the recipe – which I first saw here.  Also, that 4th ingredient is totally change-it-up; the place I saw it mentioned their source using hazelnuts, but they used shaved chocolate; I used sea salt because that’s what I like (to balance the sweetness). 

Also, the first time I made these, I skimmed the recipe and then messed up the order of ingredient additions, but they came out really well anyway.  So I guess it doesn’t really matter what order you mix them in…

1/2 cup Nutella or other chocolate-hazelnut spread
1 large egg
5 tablespoons AP flour
Optional: topping (sea salt, chopped hazelnuts, slivered almonds, shaved chocolate, have fun with this, but don’t go too crazy)

Preheat oven to 350 degrees. 

Mix Nutella and egg, then add the flour, stirring to incorporate. 

Line a mini muffin pan with liners, then fill each cup with 1 heaping teaspoon.

Bake for 10 minutes, then remove to cool. 

Voila.  Fudgey centers; someone remarked “tastes almost like a molten cake, except not hot” (someone I served it to the next day).  So good, so easy, and kind of fancy-pants, no? 

Enjoy!!!