Raspberry & Nutella Chocolate Lava Cakes

My "recipes to try" bookmarks folder has ~100 items saved in it... So, when I have some time with a well-stocked and clean kitchen, I can't help but try to make a dent in it.

Today's recipe combines all of my faves: raspberries, Nutella, and copious amounts of cocoa powder.

I can say that these are delicious. As in, "I may have eaten two of them straight out of the oven" delicious. And I didn't even use real Nutella. GAH.

Raspberry & Nutella Chocolate Lava Cakes

adapted from Eat Little Bird for American measurements

Yields 10 mini cakes

4 eggs

1 cup granulated sugar

3/4 cups flour

1 cup cocoa powder

1 2/3 sticks butter, melted

small box raspberries (~30)

small jar of Nutella

1. Preheat oven to 400 F. Grease a muffin tin well.
2. In a medium mixing bowl, beat together the eggs and sugar. Sift in the flour and cocoa and mix until everything is well-incorporated. Add the butter and mix everything again.
3. Place a tablespoon of batter in each muffin hole, enough to cover the bottom. Next, place a heaped tablespoon of Nutella on top of the batter. Then, cover the Nutella with another tablespoon of batter. 

I didn't use real Nutella, so it's a little pale, but you get the idea.

       4.  Place 2 or 3 raspberries on top of each cake and push into the batter slightly. 

       5.  Bake for 10-12 minutes, until the sides are cooked but the center is still gooey. 

       6.  Serve immediately or wait 20 minutes to remove cakes from muffin tin.

Enjoy carefully.