I normally buy Nutella in smaller 350g jars. The larger ones are slightly cheaper, but by the time you get to the bottom of the jar, the spread would have totally dried out; not so easy to spoon out, and not smooth enough to spread on breads or pancakes.
The smaller jars also make it easier to control our consumption level, as I usually give one or two months break in between to switch to other spreads like cheese, kaya and peanut butter. I feel that with the amount of sugar it contains, it is still better off as an occasional treat than an everyday food.
Sometime last year, I got the 1kg Nutella that was available in a limited edition glass jar. As expected, as the spread turned drier, consumption came to a halt, and the almost empty huge jar was left untouched for at least 2 weeks, with what’s remaining that was good for at least 5 more servings.
So here’s what Mama Scooge did to get the Nutella engine starting again:
Add some neutral tasting oil that would not clash with the hazelnut + chocolate taste of Nutella.
I add coconut oil as I have seen homemade nutella recipes using it as an ingredient. It works for me.
Do not add too much at first. Stir to mix and see if the right consistency is achieved, if not, add a little more, about a teaspoon at a time. I added only 1 tablespoon to mine, but stir like crazy to avoid more oil being added.
And that’s it, back to its shiny spreadable stage! I even transfer the coconut oil-reconstituted Nutella into a smaller bottle so that it won’t dry out any faster than being in a large almost empty bottle.
Make a Nutella Lava Mug Cake, the easiest way to enjoy Nutella other than licking a spoonful of it direct from the bottle.
Chocolate chips are added into the batter before baking for the a gooey, molten chocolate center effect.
NUTELLA LAVA MUG CAKE
Adapted from Plateful
Makes 4 cakes with small ramkins, or 2 cakes with jam jars
- 4 tablespoons self rising flour, sifted
- 3 tablespoons caster sugar
- 1 medium egg
- 3 tablespoons Nutella
- 3 tablespoons milk
- 3 tablespoon olive oil
- Chocolate chips, for the 'lava'
01. Combine all ingredients, except chocolate chips, in a bowl.
02. Whisk with a fork until mixture is smooth.
03. Divide the batter evenly between 4 small ramkins. Fill up only 3/4 or less, otherwise it will overflow while cooking in the microwave oven.
04. Then tip in 4-6 chocolate chips into each cup and push them into the batter with the fork until completely submerge.
05. Microwave on high power for anywhere between 30 seconds to 3 minutes, depending on the microwave wattage. My 1000W microwave took 30 seconds for small ramkins, and about 50 seconds for the jam glass jars/mug. The size of the cake/container will affect the cooking time too.
++ Notes To Self ++
To know how long it takes for your microwave oven to cook the mug cake, watch the cake while it is cooking in the oven. The cake will reach a “dramatic rise” stage when it is about to be done. Once that happens, give it another 5 seconds, the texture should be just nice; moist and not too dried out.
I used Nestle Toll House Semi-sweet chocolate morsels