Chocolate Nutella Molten Lava Cakes

By tempestteapot

Ingredients

• 6 oz of bittersweet Chocolate (bar or chips) (I used Ghiardelli)
• 4 tbsp of Nutella
• 6 tbsp of Flour
• 11 tbsp of Unsalted Butter
• 3 whole eggs + 3 additional egg yolks
• 1/4 cup of sugar + 2 add. tbsp
• Some type of berry for topping i.e. raspberries, strawberries, etc.

Preparation

Step 1

Place your butter & chocolate chips into a double boiler & allow to melt completely over the steaming water. Stir frequently.




While the chocolate butter is melting, place the eggs and sugar into the bowl of your mixer.



Using the whisk attachment mix on medium-high speed until they become light & thick, about 8-9 minutes. When light & thick add the flour & mix together.

Slowly and gradually pour the chocolate/butter mixture into the egg mixture.




Mixing on low until well combined & develops a glossy sheen about 5-6 minutes Preheat your oven to 350° while the mixture is finishing it’s final mixing and turning glossy.

Generously spray 4 small ramekins with cooking spray.


When the batter is finished it is time to assemble. Ladle batter into ramekins filling to half way up side.


Then, spoon 1 Tablespoon of Nutella into each ramekin.

(I confess...I licked all of the Nutella out of this spoon...
and I am not ashamed to admit it)

Finish ladling remainder of batter into each ramekin (do not overfill).




Place ramekins on baking sheet and bake for 12-15 minutes until outside is solid and top appears to be soft (but NOT jiggly) When cakes are ready carefully remove them from oven, allow to rest for 1-2 minutes.




Place a plate on top of each one and quickly invert it. Carefully remove the ramekin, (use a dishtowel if ramekin is still hot) and cake should fall right out.



Garnish with berries or whip cream if desired. Dig in!



Some helpful hints offered by Paula: Please generously grease your ramekins, don’t be shy with this people, you want those babies to slide right out. If they stick your cakes will fall apart and you’ll have a plate of goo. It will be a tasty mound of goo, but not the presentation you’re going for! If you don’t have ramekins you can use Pyrex custard cups. Keep an eye on these while there in the oven. You’re looking for cooked outside & soft insides (soft does not mean jiggly) If it jiggles it needs to cook longer. But a minute can make or break you so start checking them for doneness at 10 mins & then every min after. I know it’s high maintenance, but in this case, it’s worth it.