Gooey Raspberry Nutella Cakes (mini!)

METHOD Preheat the oven to 200˚C (390˚F) Butter liberally 8-10 individual mini loaf tins ~ the ones I used were approx. 9cm x 6cm/4” x 2.5”. You can use a standard 12 hole cupcake tray – if you do you just need to add less ingredients to each cupcake hole. Beat eggs and sugar in a stand mixer

Incorporated. Add melted butter and mix until velvety. Spoon 1 tablespoon of batter into each of the pre-prepared tins. Spread out evenly to coat the base of the tin, followed by 1 teaspoon of Nutella, which you place in the middle of the tin, then add 3-4 raspberries on top and top with a further

Add batter. Do this for all tins. Bake for approx. 10-12 mins or until a skewer comes out of the cake clean and dry – test this to the right of left of the centre as remember the Nutella is sitting in the middle. Allow cooling before removing from the tins and serve the cakes warm Makes 8-12 cakes