Recipe for cooking spiced nutella hotcakes

Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes

Spiced Nutella Hotcakes

1 1/2 c. Nutella, divided
1 Tbsp. water
1 Tbsp. ground cinnamon
1 tsp. cayenne pepper
1/2 c. (1 stick) butter
3 lrg. eggs
1/4 c. light brown sugar
1/2 c. all-purpose flour, sifted

Preheat oven to 350 degrees F.

In sm. bowl, stir together 1/2 c. Nutella, water, cinnamon and cayenne pepper until completely blended (the mixture will become very stiff). Scoop 1 rounded tsp. Nutella mixture and shape into ball about 1 in. in diameter. Repeat to create 12 balls. Place on plate in freezer while making cake batter (about 15 mins.).

Lightly grease and flour 1 standard size 12-piece muffin tin.

Melt butter in 2-qt. saucepan. Remove from heat and whisk in remaining 1 c. Nutella until smooth.

In med. bowl, whisk together eggs and brown sugar until frothy (about 1 min.). Add Nutella-butter mixture and continue whisking to blend. Fold in flour.

Pour batter into muffin tins. Remove chocolate-cinnamon balls from freezer and place one in each c., pressing slightly to fully submerge. Use spoon to cover balls with surrounding batter if necessary. Bake for 15 mins.. (The cakes will be soft in center when done.) Allow to cool 10 to 15 mins. before handling.

Carefully remove cakes with knife or sm. metal spatula. Serve warm.

Dust with powdered sugar and whipped cream or scoop of vanilla ice cream.

lternative: To save time, make cakes 1 day in advance and reheat in microwave for 15 to 20 seconds each before serving.