Molten Nutella Chocolate Cake - soft, brownie like chocolate cake with a rich, molten Nutella center; this is the perfect date night dessert!
With the holidays quickly approaching and the cold weather starting to sink in, it's time to take out our sweatpants and open our cookbooks, because it's time for some good food.
My last post detailed how to make Seafood Risotto, with juicy pan-fried seafood and roasted tomatoes - I wanted to show you how to do date night in, the best way. So I'm continuing that today with a date night in dessert!
The best thing about these molten Nutella chocolate cakes (besides how rich and delicious they are) is how easy they are! It's just 6 simple ingredients, 2 bowls, and 20 minutes from start to finish.
I hope that even if you order in Chinese, or maybe grab a pizza for dinner, that you still make these rich chocolate cakes for a quick dessert. They will not disappoint!
Have a recipe request? Need advice on the perfect pie for Thanksgiving? Please don't hesitate to contact me! Use our Contact button for any comments or questions.
Serves 2
Ingredients:
2 ounces semisweet chocolate, finely chopped
1/4 cup (4 tablespoons) butter, plus more for buttering and flouring the ramekins
1 egg + 1 egg yolk
2 tablespoons sugar
Pinch of salt
1 tablespoon strong hot coffee or espresso (optional but strongly recommended)
1 teaspoon flour, plus more for buttering and flouring the ramekins
2 dollops of Nutella
Directions:
1. Preheat oven to 450 degrees. Melt butter in the microwave; add chopped chocolate and whisk until the chocolate and butter are completely melted together. 2. Add the egg and egg yolk to a separate bowl. Add the sugar to the eggs, and beat until light and frothy, about 1 minute. 3. Add the egg mixture, salt, coffee, and flour to the chocolate mixture. Beat until well combined. 4. Butter and flour two ramekins very well (I used 6 ounce ramekins, the batter will also fit in 4 ounce ramekins), dusting out the excess flour. Divide the batter between the ramekins. Add a dollop of Nutella on top of the batter into each of the ramekins. 5. Bake the cakes for 7-9 minutes, or until solid around the outside of the cake but still liquid/gooey on the inside. 6. Once out of the oven, let sit for one minute. Then, place a plate on top of the ramekin, and using oven mitts, flip the plate and the ramekin right side up. Lift the ramekin off of the cake. 7. Serve immediately, with ice cream, whipped cream, or powdered sugar.
Enjoy!
Adapted from Mark Bittman
See the full how-to video here: