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Recipe of the Week - Gooey Chocolate Cakes with Raspberries & Nutella

Friday, November 2nd, 2012
Issue 44, Volume 16.
Stephanie C. Ocano
Copy Editor / Staff Writer

One of my favorite combinations is chocolate and raspberry. Not only are the colors visually appealing, but the balance they bring together with the bittersweet flavor from the chocolate and the sweet fruit juices from the raspberry is delightful. These cakes offer a chocolate lover the best of the best, with the center being filled with hazelnut Nutella. The Nutella remains in liquid form and serves as a lovely contrast to the dense, moist cake. No matter how you choose to eat these sweet cakes, warm or cold, you’ll fall in love with every bite. Enjoy!

C’est pour Catherine pour fêter son anniversaire.


• 4 eggs

• 1 cup caster sugar

• 1/2 cup plain flour

• 1/3 cup cocoa, sifted

• 6 oz. butter, melted

• Raspberries, desired amount

• Small jar of Nutella


Preheat the oven to 400°. Grease a muffin pan Advertisement
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well with butter.

In a medium mixing bowl, beat together the eggs and sugar. Then sift in the flour and cocoa and mix until everything is well incorporated. Add the butter and mix everything again.

Place a tablespoon of the batter in each muffin tin, enough to fill the base. Next, place a heaped teaspoon of Nutella on top of the batter. Then cover the Nutella with another tablespoon of batter. Place 2 or 3 rasberries on top of each cake and push it slightly into the batter. Bake for about 10-12 minutes, until the sides have cooked but the center is still gooey. The batter under the raspberries should still be runny. Carefully lift each cake out of the muffin tin and serve while warm. Makes 10 cakes.



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