Molten Nutella Lava Cakes for Two

By vealam

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup bittersweet chocolate chips
• 1 egg
• 1 egg yolk
• 3 tablespoons granulated sugar
• 1/8 teaspoon salt
• 1 tablespoon natural cocoa powder
• 2 tablespoons Nutella
• 2 teaspoons powdered sugar (optional, for garnish)

Details

Servings 2
Preparation time 10mins
Cooking time 20mins
Adapted from veggieandthebeastfeast.com

Preparation

Step 1

Preheat the oven to 450°.

Liberally grease two 7-ounce ramekins – it’s crucial that the cakes don’t stick! I used a paper towel to spread softened butter all around the inside of each ramekin. You can also sprinkle a little flour after you grease the ramekins, although the second time I made these I did not use flour and they slid right out.

Combine the butter and chocolate in a glass bowl set over a pot of simmering water. Stir until melted.

In a separate bowl, beat the egg with the egg yolk, sugar and salt on high until thickened and pale. This will take a good 3-4 minutes, so be patient. Scrape down the side of the bowl as needed.

Whisk the cocoa powder into the melted chocolate, and then quickly whisk the mixture into the eggs. Don’t overmix – stop once everything is incorporated.

Spoon the batter into the ramekins, then drop 1 tablespoon of Nutella into the center of each ramekin.

Bake for 10-12 minutes, until the sides are firm and the centers are still soft, but not jiggly. A minute can make a big difference, so keep an eye on the cakes.

Let the cakes cool for 1 minute in the ramekins, and then set a plate face-down on top of each ramekin. While wearing an oven mitt, carefully flip the ramekin and plate over. Let stand for 10 seconds and then carefully lift the ramekin.

Sift a bit of powdered sugar on the top of each cake, garnish with raspberries and a scoop of vanilla bean ice cream – not necessary, but hiiiiiiiiighly recommended.