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Molten Chocolate Cake with Nutella Filling for Two

Ingredients

For the ramekins

  • 2, 5 ounce ramekins
  • 1 teaspoon melted butter
  • ½ teaspoon unsweetened cocoa powder

For the cake batter

  • 2 ounces unsalted butter
  • 2 ¾ ounces bittersweet chocolate
  • 1 egg
  • 1 egg yolk
  • 1 oz. of sugar
  • Pinch of salt
  • ½ teaspoon vanilla extract
  • ½ ounce cake flour

For the Nutella filling

  • 1 teaspoon of unsalted butter softened
  • 1 tablespoon of Nutella
  • 1 tablespoon of confectioners’ sugar
  • ¼ teaspoon of vanilla extract

Instructions

Prepare the ramekins:

  • Preheat the oven to 375° Fahrenheit. Butter and sprinkle cocoa powder on 2, 5ounce ramekins. Move the ramekins around to coat the entire inner surface of the ramekins. Tap out the excess cocoa powder, and set the ramekins on a baking sheet.

Melt the chocolate:

  • In a medium bowl placed over a small sauce pan with simmering water, melt the butter and chocolate, stirring occasionally until fully melted.  Set aside to cool.

 Prepare the Nutella filling:

  • In a small bowl, combine the softened butter, Nutella, confectioners’ sugar, and vanilla extract. Mash with a fork until fully combined and the mixture forms a paste. Divide the mixture in half and roll each half into a ball. Set Nutella balls aside while you make the cake batter.

Prepare the batter:

  • In a mixing bowl fitted with a whisk attachment, beat the eggs, yolks, sugar and salt at high speed until very thickened, about 2 minutes. You are looking thick, pale egg yolks. This can also be done with a hand mixer, gentleman. Whisk in the chocolate/butter mixture until smooth. Reduce the mixer speed to low and stir in vanilla extract. Gently fold the flour into the chocolate/egg mixture until just combined. Do not overmix.
  • Spoon the cake batter mid-way into the prepared ramekins. Nestle a Nutella filling ball in the center of each ramekin, then add remaining batter to the ramekins. Leave about ¼ inch space from the top of the ramekin so the cake does not spill. Place the cake in the oven and bake for 10-12 minutes until the cakes soufflé, meaning they rise above the top of the ramekins. The top of the cakes should look a bit cracked, but the centers should remain soft.
  •  Let the cakes cool in the ramekins for about 1 minute, then invert onto a dessert plate. Let stand for a few seconds and unmold. Sprinkle with confectioners’ sugar and serve immediately.