Make This Decadent Nutella Banana Lava Cake
My gripe with chocolate fudge beef cake, or any lava cake that has an undercooked center as its base, is that you have to sit in front of the oven window, waiting for the exact moment to take the cake out, and then take it out screaming hot. tender cake. – the body of the pan without destroying it. There is enough stress in other areas of life; I wish it didn’t end up in my baked goods, thanks.
When developing this recipe, I had a few specific requirements for myself: the center must remain sticky even in a fully cooked dough, the list of ingredients must be short and accessible, and a binder other than eggs must be used. Eggs are currently a very expensive commodity; I’d like to keep mine for an omelet or that heavy whipped cream . This simple cake fits the bill, with rich flavor and carefully chosen ingredients. The outer part of the cake is tender and slightly sweet, and in the center is a melting chocolate-nut bomb. No extracts, eggs, or additional sugar required.
The dough is pretty simple. The center of the “lava” is just a spoonful of isolated, real Nutella. It gets sticky when heated, so why bother with something perfect? Instead of eggs, I use the powerful aromatic binding power of banana puree. Nutella and banana are legendary partners, and in this case, they also solve the problem of resources.
You will need two or three molds, depending on their size. I ended up using three six ounce molds so if you have larger or smaller ones you can adjust accordingly. Brush them with butter and flour and set aside on a baking sheet. Mix flour and baking powder in a small bowl. Melt the butter in a measuring cup and mash a ripe banana into it. If you want banana pieces to remain in the dough, use a fork. For a more uniform look, use a small food processor or immersion blender to smooth out the banana pieces. Whip up the nutella. Add flour mixture to wet ingredients and stir until combined and flour remains visible. The dough will be thick, like muffins.
Divide half of the mixture between the molds and gently spread over the top to form an even layer of dough. Use a spoon and press the indentation into the center of the dough, but try not to reach the bottom. Pour a heaping teaspoon of Nutella into the indentation in the center of each mold. Use the remaining batter to cover the cakes and close the center. Bake in preheated 350°F oven for 20 to 25 minutes. Let the cupcakes cool for a few minutes, transfer to a plate and enjoy while still hot.
This recipe uses three six ounce molds. Be careful to protect your hands when removing the mold as the molds stay hot for a long time. Serve with a dollop of whipped cream, ice cream, or plain. Any leftover cake can be wrapped and refrigerated for up to a week. Revive it in the microwave with 10 second bursts until it’s hot.
Nutella banana lava cake
Ingredients:
- 4 tablespoons salted butter, melted
- 1 ripe banana
- ½ cup Nutella plus a few teaspoons for lava centers
- 1 incomplete glass of flour
- 1 teaspoon baking powder
Preheat oven to 350°F. Lightly oil and flour the molds to prepare them. Place them on a sheet pan.
In a small bowl, mix flour and baking powder to combine. In a measuring cup, mix the melted butter and mash or mix the banana into it. Whisk ½ cup of Nutella completely. Whisk the dry ingredients until they are combined.
Use half of the dough to cover the bottom of the molds. Make a well in the center of the dough and fill it with a teaspoon of Nutella. Use the leftover batter in the molds to finish the cupcakes and wrap the Nutella. Bake for 20 to 25 minutes or until the dough springs back when pressed lightly. Remove the mold and serve the cupcakes while they are still hot. Alternatively, you can forget about unpacking and serve cupcakes in molds. (Just remember: they are hot!)