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Ingredients
- 1 cup +2 tablespoons heavy cream, divided
- 1 tablespoon hazelnut chocolate spread
- Cooking spray
- 6 ounces bittersweet chocolate, roughly chopped
- 3 tablespoons unsalted butter
- 2 eggs at room temperature
- 1 egg yolk at room temperature
- 1/3 cup sugar
- 1/4 teaspoon cream of tartar
- Chopped roasted pistachios
Details
Servings 4
Preparation time 15mins
Cooking time 120mins
Preparation
Step 1
Bring 1 cup heavy cream to a boil in a small sauce pan over medium high. Remove from heat; whisk in hazelnut chocolate spread until smooth. Let cool 20 minutes. Cover and chill two hours.
Meanwhile preheat oven to 375°. Lightly grease four 6 oz ramekins with cooking spray. Place chocolate in a large heat safe bowl. Heat butter and remaining 2 tablespoons cream in a small sauce pan over medium until butter is melted and cream is simmering. Pour hot cream mixture over chocolate, and whisk until smooth. Let cool to room temperature.
Beat eggs, egg yolk and sugar with a heavy duty stand mixer fitted with whisk attachment on medium high speed until thick, about five minutes. Beat in cream of tartar until just combined. Using a rubber spatula, gently fold egg mixture into cold chocolate ganache until Incorporated.
Divide batter evenly among ramekins. Place ramekins inside a 13 x 9“ baking dish, and pour hot water into baking dish to come halfway up sides of ramekins, about 3 to 4 cups.
Bake until tops are set and a wooden pick inserted in center comes out with a few wet crumbs, 20 to 23 minutes. Remove ramekins from water bath and let cool completely.
When ready to serve, beat chilled hazelnut chocolate cream with an electric mixer fitted with a paddle attachment on high speed until thick and smooth about 2 minutes. Dollop on cakes, and sprinkle with pistachios.
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