Chocolate hazelnut spread molten lava cake
Ingredients
Molten lava cake
- 5 tablespoons chocolate hazelnut spread
- 4 tablespoons unsalted butter + extra for greasing ramekins
- 2 tablespoons flour + extra for dusting ramekins
- 113 grams best available semi-sweet chocolate (55% cacao, or a close percentage)
- 2 large eggs
- 1/4 cup granulated white sugar
- pinch of salt
- powdered sugar (optional)
Raspberry sauce
- 3/4 cup frozen raspberries, thawed or 1 cup fresh raspberries
- 2 tablespoons confectionery (icing) sugar
Directions
- Spoon the chocolate hazelnut spread onto a sheet of waxed paper or parchment paper and roll into a log form, about ¾-inch in diameter. Freeze for 30 minutes.
- Preheat the oven to 400°F.
- Butter four individual ½-cup ramekins or small coffee cups. dust each ramekin with flour and tap out the excess. Set the ramekins on a sheet pan.
- In a small pot over the lowest heat, melt the chocolate and the butter. Stir until smooth.
- In a medium bowl, whisk the eggs. Add the sugar and whisk until the mixture is light in color. Add the flour and salt, and whisk until smooth.
- Pour the melted chocolate mixture in a slow, thin stream into the egg mixture, beating the entire time to prevent the eggs from cooking. let the batter cool.
- Unwrap the chocolate hazelnut spread and slice into ¾-inch (2 cm) pieces. Fill each ramekin three-quarters full of batter. Gently press a chocolate hazelnut spread round into the center of each ramekin, allowing the batter to flow over it.
- Bake for 12 minutes, or until the edges are firm. Cooking time will be affected by the size of the ramekin, so check the edges. If they are a wee bit under, or overcooked, they will still be delicious!
- Let the cakes cool for two minutes. Serve immediately in their ramekins (the safe route), or remove and serve on plates. Finish with powdered sugar.
- If you're using frozen berries, drain off the excess juice. Puree raspberries in a blender or food processor.
- Add sugar one teaspoon at a time to taste until tartness is gone.
- Place raspberry puree in a strainer over a bowl. Use a rubber spatula or the back of a spoon to force the puree through the strainer. Discard the seeds and reserve puree.
