1.24.2014

Molten Nutella Lava Cake


As far as favorite desserts go, molten chocolate lava cake is definitely in my top 3. I make it more times a week than I probably should, but I have no regrets. Nothing is better than ooey gooey chocolate lava pouring out of a rich, moist chocolate cake. Nothing. Well.... maybe one thing.


Ooey gooey Nutella lava pouring out of a rich, moist Nutella cake. Yeah, that tops it. Ladies and gentleman, all hail my brilliant idea of the week. Instead of using my regular old chocolate chips, I opted for some Nutella when my lava cake hankering came along. In doing so, I created this beautiful little volcano. This beautiful, delectable little volcano.


There are no words to explain the state of euphoria you will be in when you taste this. I'm not any good at math but I'm pretty sure this is chocolate lava cake to the millionth power.


It hits the chocolate spot, it hits the Nutella spot, it hits every spot. And it hits it goooood. Oh, and it hits it in less than 20 minutes. Do you see why I love lava cake so much? It's so easy to prepare and bakes up so quickly, and best of all, you DON'T have to wait for it to cool.


Nope, you just dive right into that sea of lava. Face-first. No utensils necessary. I pretend to be proper for pictures.


#youknowyoudoittoo.

Molten Nutella Lava Cake

Yield: 2 lava cakes
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Ingredients:

1 large egg
1 large egg yolk
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
1/3 cup Nutella
1 tablespoon all-purpose flour

Directions:

Preheat oven to 450 degrees F.  Grease two small ramekins, then dust with cocoa powder, shaking out any excess. Set aside.

In a medium-sized bowl, whisk together egg, egg yolk, and granulated sugar until fluffy and pale yellow in color. Add melted butter and Nutella and whisk until well-combined. Add flour and whisk until incorporated.

Divide batter among the prepared ramekins. Place ramekins on a baking sheet, and bake in preheated oven for 12 minutes. You want to keep a close eye on these; all ovens run differently so remove them from the oven when the edges are set but the center still jiggles slightly.

Run a knife around the edges of the cakes as soon as you remove them from the oven. Let cool for 3-4 minutes, then swiftly but gently invert onto individual serving plates. Garnish with strawberries and powdered sugar if desired, and serve immediately.
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