Gooey Nutella Muffin

(makes 12)

Adapted from Taste

I spotted this on Taste in a fleeting moment when i was looking for something else and i just could not stop thinking about it. Melted Nutella oozing out of a muffin, seriously, amazing idea! So i tried this for my dinner party but went wrong in a couple of places because it wasn't super clear in the original recipe, so tried it again and have adapted it a little - put the temp a bit lower, added in more Nutella in the middle and watched it more carefully in the last few minutes to make sure it didn't overcook. V-E-R-Y rewarding results!

Prep time: 30 min

Cooking time: 16-18 minutes

• Ingredients:
• 180g butter
• 1-2 T cocoa, to dust
• 250g Nutella
• 200g dark chocolate (melts or roughly chopped)
• 4 eggs
• 2 egg yolks
• 1/3 C caster sugar
• 2/3 C plain flour 
• 50-90g roasted peeled hazelnuts

Method:

1. Cut the butter into rough cubes.

2. Using a double boiling method, melt the butter, 200g Nutella (approx 2-3 big tablespoons!) and 100g dark chocolate, stirring occasionally. Set aside to cool for 10 min.

NB. Double boiling is when you have a large glass or metal bowl over a pot of boiling water on a stove, ensuring that the water does not touch the bowl, but the heat from it melts the chocolate etc. This ensures you don't burn the chocolate!

3. Preheat the oven to 180˚C.

4. Using an electric beater, whisk the eggs, egg yolks and caster sugar together for 3-5 minutes until thick and pale.

5. Mix in the cooled chocolate mixture and sift in the flour in small batches and fold in until just combined.

Seriously, what can go wrong with chocolate, butter and Nutella?

6. Spray the muffin tray with spray-oil, then dust with cocoa powder and line the bottom of each case with parchment paper.

NB. I just cut out the bottoms of regular muffin cases as this was much faster. This is to ensure that the gooey mixture doesn't stick to the bottom whilst baking!

7. Spoon half the mixture into muffin holes, then top with a few chunks of chocolate (or approx 3 melts) and 1/2 tsp of Nutella (the more Nutella the gooey-er the inside!)

Tip: I found it easier to spoon after it had been refrigerated a little because it was firmer and made it less messy, so if you have time to you can try that!

8. Spoon the remaining mixture over the Nutella and top with hazelnuts.

9. Bake for 16-18 minutes, until the tops are just firm to touch and the centres should be slightly undercooked. Cool for 5-10 minutes before removing from the muffin tray, you may need a knife to gently pry away the edges.

10. To serve, heat in the microwave for 20-30 sec (just to re-melt the gooey part!) and serve with ice-cream and strawberries!