Molten chocolate cake

Molten chocolate cake
  • 20

    min prep time
  • 9-10

    min cook time
  • 4-6

    serves

ingredients

  • ¾ cup of 70% chocolate, broken into pieces
  • ½ cup unsalted butter, room temperature
  • 4 big eggs
  • ¾ cup of sugar
  • ¼ cup sifted all-purpose flour plus 2 Tbsp. soup
  • Cocoa powder for sprinkling ramekins
  • Vanilla ice cream for topping
  • ½ cup chopped roasted hazelnuts for garnish
  • 6 tbsp Stefano hazelnut cocoa spread
  • Vanilla ice cream, for garnish
  • ½ cup chopped roasted hazelnuts, for garnish

preparation

  1. Preheat oven to 400 °F.
  2. In a double boiler, gently melt chocolate and butter, and mix until well combined. Remove from heat and allow to cool slightly while you prepare the eggs.
  3. In a mixing bowl, combine eggs and sugar. Whisk on high speed for 15 minutes until pale and tripled in volume.
  4. Add chocolate and butter mixture, mixing until well combined.
  5. Fold in flour gently, so as not to overmix.
  6. Butter and dust 125 mL ramekins with cocoa powder, shaking out any excess.
  7. Fill ramekins halfway with cake batter, then put 1 tbsp of hazelnut cocoa spread in centre. Top with additional batter, but do not overfill.
  8. Place prepared ramekins on a baking sheet, and bake for 9 to 11 minutes.
  9. Serve while hot with vanilla ice cream and crushed hazelnuts.

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