Molten Nutella mug cake

How the molten middle works

There is no trick beyond burying a spoon of hazelnut spread in the centre and making sure the batter covers it completely. The spread does not bake in the same way the cake around it does, so it stays loose while the outside sets. If it sinks to the bottom and welds itself to the dish, the batter was too thin - it should be thick enough to hold the spoonful where you put it.

Do not overbake it

This is the only real way to get it wrong. The top should be set and spring back when you press it, but pull it while the middle still looks slightly underdone, because it carries on cooking in the hot dish for a minute after it comes out. A minute or two too long and you have a perfectly nice chocolate cake with no molten centre.

Dish choice

A short, wide ramekin gives you more set edge and a smaller molten middle. A taller, narrower mug keeps more of the centre soft. Either works - it depends whether you are after cake or after the gooey bit.

Swaps

Biscoff in place of the hazelnut spread is excellent and slightly less sweet. Peanut butter works too, though it sets firmer than hazelnut spread does, so the centre is more fudgy than molten. The almond flour can be replaced with more plain flour, which gives a lighter, more sponge-like result.

Serving

Straight from the dish, while it is hot. A scoop of ice cream on top is the obvious move and it is obvious for a reason. Icing sugar over the top if you want it to look like you tried.