Just looking at that picture makes you want to give it a try, doesn’t it? Well, if that isn’t enough encouragement, guess what? They were really easy to make and not at all scary! A few weeks ago Jen came over and we watched the first airing of Masterchef…remember how we auditioned and never got any further than that? Well, we had a party to watch what we didn’t get to be on. Jen made amazing beef wellington (to be blogged next time) and I made these for dessert! Mike got to benefit from the party by eating everything and putting the dishes in the dishwasher!
I got this one through a google search, and the blogger who wrote it I think made up the recipe, which is pretty impressive. I could never really be on any of these shows for that reason…I can improvise like, a tad, but not enough that if you just told me to make something I could do it. But anyway, here is the recipe and then my own notes on what I had to do to make it work for me!
Chocolate Nutella Molten Lava Cake (courtesy of bellalimento.com)
6 oz of bittersweet Chocolate Chips (I used Ghiardelli)
4 tbsp of Nutella
6 tbsp of Flour
11 tbsp of Unsalted Butter (I used salted cuz its what I had)
3 whole eggs + 3 additional egg yolks
1/4 cup of sugar + 2 add. tbsp
1/4 cup of chopped Hazelnuts ( I toasted mine for a few minutes on a tray in the toaster oven–delicious!)
Place your butter & chocolate chips into a double boiler & allow to melt completely over the steaming water. (I don’t really know if a double boiler is an actual thing, but I just put on a big pot with some almost boiling water and then put a glass bowl fitted over it, added the chocolate and stirred–worked like a charm!) Stir frequently. WHILE the chocolate butter is melting. Place the eggs & sugar into the bowl of your mixer. With the whisk attachment mix on medium-high speed until they become light & thick (about 8-9 mins). When light & thick add the flour & mix together. SLOWLY & GRADUALLY pour the chocolate/butter mixture into the egg mixture. Mixing on low until well combined & develops a glossy sheen (about 5-6 mins).
Preheat your oven to 350 degrees. WHILE the mixture is finishing it’s final mixing (turning glossy) GENEROUSLY spray 4 small ramekins with cooking spray. If your ramekins are for some reason insanely small, like mine, you might need more than four. Just sayin’. When the batter is finished it’s time to assemble:
Place your sprayed ramekins onto a cooking tray. Ladle batter HALFWAY up the side of each ramekin. Then, spoon 1 tbsp of Nutella into each ramekin. Finish ladling remainder of batter into each ramekin (do not overfill). Bake ramekins for 1o-14 mins until outside is solid and top appears to be soft (but NOT jiggly)
WHILE cakes are cooking, chop your walnuts and spread on a small tray that fits in your toaster oven or regular oven. Bake at 300 degrees for like 3 mins. WATCH THEM OR THEY WILL BURN AND BE NASTY. When nuts look a tad brown, they are ready to take out of the toaster/oven. When cakes are ready CAREFULLY remove them from oven, place a plate on top of each one and quickly invert it. With a kitchen towel remove the ramekin, cake should fall right out. Loosen all around with a knife if they don’t come out easily. Garnish with nuts. Serve immediately and wash down with a big glass of milk. It’s the only way. Really.