Nutella Lava Cake
It doesn’t take many ingredients to create a wonderful dessert.
Especially not this lovely chocolate-filled cake, where one cake is actually enough to satisfy even the most chocolate-craving person.
The batter is quick and easy to prepare and can be made in advance so that the cakes can be left in the fridge until they are ready to be baked.
NUTELLA LAVA CAKE
50 g 70% Dark chocolate
50 g Butter
60 g Sugar
1 Egg yolk
50 g Flour
4 tsp. Nutella
Preheat the oven to 160 degrees.
Melt the chocolate with the butter and stir it into a shiny mixture, set it aside and let it cool a little.
Meanwhile, whip sugar, eggs and egg yolks light and airy. The mixture should run in thick bands from the whisks.
Sift the flour into the egg mixture and fold it together with a rubber spatula, don’t squash out too much air.
Add the chocolate mixture in and fold again.
Put a tablespoon of batter into the bottom of four buttered ramekins or a mould the size of an ordinary muffin tin.
Place a teaspoon of nutella in the middle and spread the remaining batter on top and bake them in the oven for 18-20 minutes.
Run a knife around the edge of the cakes to loosen them and then turn them out onto a plate. Remember oven gloves, the cakes and moulds are piping hot.
Serve with vanilla ice cream, raspberry syrup, fresh berries and a dusting of icing sugar over the cake.