This week, I made little muffins stuffed with Nutella like the Mandise cakes we can find in French MacDonald’s restaurants.
I found the recipe on this website and I wanted to try it soon.
It was the right thing to do! The cakes were very good and yummy. Just imagine: Nutella and chocolate chips!
The recipe is simple and fast. You just have to anticipate a little and make your Nutella ice cubes at least one hour before.
For 12 mini-cakes:
- A jar of your favourite chocolate spread
- 100g unsalted butter,
- 2 eggs,
- 100g granulated sugar,
- 1 fromage blanc or 1 yoghurt,
- 10cl milk,
- 250g all-purpose flour,
- 5g baking powder,
- 1 pinch of salt,
- 1 tablespoon of vanilla extract,
- 100g chocolate chips.
- 1 silicon mould with small cavities (I used a multi-cavity mould for small chocolate candies like this one or one ice cube tray
- 1 silicon mould with large cavities (I used this brioche mould but you can use a muffin tray)
Fill the small cavities of your silicon mould or ice cube tray to the top with Nutella. Slide the non-cutting edge of a knife on the top of the tray to level the chocolate spread. Place the mould in the freezer and wait for one hour at the minimum.
Preheat the oven to 180°C (350°F).
Melt the butter. Whisk the eggs and sugar together in a large bowl. Add the melted butter and stir. Add the yoghurt and milk, and then stir again. Add the flour, the baking powder and the pinch of salt. Add the vanilla extract and the chocolate chips, then stir well. Half-fill the cavities of your muffin tray. Place a Nutella ice cube at the center of each cavity and cover with dough.
Bake for 20 minutes at 180°C (350°F). The GourMandises au Nutella should be slighly colored.
Let them cool down a bit. You can eat these Nutella cakes warm or cold.
If they are cold but you want to eat them warm, you can reheat them 15 seconds (not more!) in the microwave at maximum power.