Nutella Chocolate Lava Cake w Muddled Champagne Raspberry

By srumbel

Nutella Chocolate Lava Cake with Muddled Champagne Raspberries, a decadent dessert for two that will take a romantic evening up a notch!
from joyfulhealthyeats.com

Ingredients

• Chocolate Nutella Molten Lava Cake:
• 3.5 oz. of semi-sweet chocolate
• 3 tablespoons of butter
• 1 whole egg
• 1 egg yolk
• 1/4 cup of white sugar
• 2 tablespoons of cocoa powder
• 2 teaspoons of nutella
• extra butter and cocoa to grease and dust the ramekins
• Muddled Champagne Raspberries:
• 1 pint of fresh raspberries
• 1 tablespoon of champagne

Details

Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

Preheat oven to 395 degrees.
Grease two medium size ramekins with butter and dusk with cocoa powder. Set aside.
In a large bowl, add egg, egg yolk, and sugar. Whisk until sugar is dissolved, about 2-3 minutes. Set aside.
Add butter and semi-sweet chocolate to a bowl, put in microwave for 45 seconds to 1 minute.
Remove from microwave and stir until chocolate and butter are small and chocolate is all melted.
Add cocoa powder to the egg sugar mixture. Whisk to combine.
Add a little bit of warm chocolate mixture to egg sugar mixture, whisk to combine and temper the eggs. Add the remaining chocolate, stir to combine. It should feel like a thicker batter consistency now.
Fill up two ramekins halfway with chocolate batter.
Add 1 teaspoon of nutella into each ramekin, right in the center. (be careful not to add too much nutella or the cake might have a lava explosion in the oven)
Top each ramekin with the remaining chocolate mixture.
Place ramekins on a baking sheet and bake for 15 minutes in the oven. (the cake should spring back a little when you touch it.
In the mean time add raspberries and champagne to a small bowl, using a fork, mash the raspberries up and let sit for 5 minutes to let the champagne soak in.
Remove chocolate lava cakes from the oven, using a butter knife, gently go around the outside edge then gently flip the lava cake out of the ramekin onto a plate.
Serve with muddled champagne raspberries on top!

Preheat oven to 395 degrees.
Grease two medium size ramekins with butter and dusk with cocoa powder. Set aside.
In a large bowl, add egg, egg yolk, and sugar. Whisk until sugar is dissolved, about 2-3 minutes. Set aside.
Add butter and semi-sweet chocolate to a bowl, put in microwave for 45 seconds to 1 minute.
Remove from microwave and stir until chocolate and butter are small and chocolate is all melted.
Add cocoa powder to the egg sugar mixture. Whisk to combine.
Add a little bit of warm chocolate mixture to egg sugar mixture, whisk to combine and temper the eggs. Add the remaining chocolate, stir to combine. It should feel like a thicker batter consistency now.
Fill up two ramekins halfway with chocolate batter.
Add 1 teaspoon of nutella into each ramekin, right in the center. (be careful not to add too much nutella or the cake might have a lava explosion in the oven)
Top each ramekin with the remaining chocolate mixture.
Place ramekins on a baking sheet and bake for 15 minutes in the oven. (the cake should spring back a little when you touch it.
In the mean time add raspberries and champagne to a small bowl, using a fork, mash the raspberries up and let sit for 5 minutes to let the champagne soak in.
Remove chocolate lava cakes from the oven, using a butter knife, gently go around the outside edge then gently flip the lava cake out of the ramekin onto a plate.
Serve with muddled champagne raspberries on top!

Serves: 2