DIPLO TUMMY: Molten Chocolate-Nutella Pudding Cake

This is a continuation of yesterday’s post on the Tea Party with the Ladies that I hosted last week. After gorging on tons of food (some made by me and some graciously brought over by my lovely guests) we were ready to make the Molten Chocolate Nutella Pudding Cakes! Again thanks to Dona and Huma for letting me use the photos after the jump!


  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 4 ounces semisweet chocolate, finely chopped
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 6 tablespoons Nutella


  1. Preheat oven to 350ºF.
  2. Mist 6 6-oz. ramekins with cooking spray.
  3. Place a roasting pan in oven; pour in 1/2 inch of hot water.
  4. In a bowl, whisk flour, cocoa and baking powder.
  5. Combine chocolate and butter in a microwave-safe bowl; cook on high, stirring once or twice, until almost melted, 1 to 2 minutes.
  6. Whisk until smooth.
  7. In a bowl, with an electric mixer on medium-high speed, beat eggs, vanilla, sugar and salt until pale yellow, about 5 minutes.
  8. Beat in melted chocolate mixture.
  9. Stir in flour mixture.

10. Spoon half of batter into ramekins.

11. Drop 1 Tbsp. of Nutella into center of each.

12. Cover with remaining batter.

13. Transfer ramekins to roasting pan.

14. Bake until cakes have risen and are cracked on top, about 30 minutes.

15. Let cool for 5 minutes. Serve warm.

I think I melted the butter too much, that’s why it doesn’t look like the picture in the original recipe, but no worries. This recipe is very forgiving. It is delicious no matter what! Haha! Great for newbie bakers like me!

Helpful hints:
  • Make sure not to melt the chocolate & butter too much… just heat until it’s about to melt then you can remove from the microwave already and stir.
  • For this demo, I halved the recipe. And only used 6 small ceramic cupcake moulds instead of proper sized ramekins. There was leftover pudding, which I put into a bigger stoneware mug (for sharing). 
  • Because I used smaller moulds, I use only 1 tsp of nutella per cup. If you use proper sized ramekins or mugs, use 1 tbsp of Nutella I used the cheaper Rozella brand nutella spread instead of the Nutella brand and it tastes the same. 
  • If you use normal (salted) butter like I did, do NOT add the salt.



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