If you’ve ever had a molten cake at a restaurant and loved it, this recipe is 10 times better and so much easier!
- 8 oz bittersweet chocolate, chopped
- 1 stick unsalted butter, diced
- pinch of kosher salt
- 4 tablespoons all purpose flour
- 2 tablespoons dutch processed cocoa powder
- 4 eggs
- 1 cup granulated sugar
- 4 tablespoons chilled nutella
- powdered sugar, for dusting
- The first thing I do when I know I want to bake these cakes is chill my little jar of nutella in the fridge for about an hour so that it’s firm enough to scoop.
- Grease four 10 oz oven safe ramekins with butter and dust with cocoa powder and place on a small baking sheet. In a medium saucepan over very low heat, gently melt the chocolate and diced butter together, stirring occasionally, until chocolate and butter are completely melted. Set aside for a couple of minutes to cool slightly. Then stir in the salt, flour and cocoa powder. In a medium bowl with a hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on high. Slowly stream in the sugar and whip on high until light in color and fluffy. Fold the chocolate mixture into the egg/sugar mixture until evenly mixed. Divide evenly between the ramekins. Chill the cakes in the fridge for at least 30 minutes, up to 5 hours.
- Preheat an oven to 350 degrees F. Scoop one tablespoon of chilled nutella and gently press it into one of the chilled cakes. Repeat for the remaining three. Bake for 35-40 minutes until the tops have cracked slightly. Remove from the oven and cool slightly. Serve dusted with powdered sugar and a scoop of ice cream if desired.
If you want to use smaller ramekins (like 6 or 8 oz) you can scale the recipe down. Adjust the cooking times accordingly. For instance, if you’re using 6 oz ramekins I would start checking them around 20 minutes and maybe do smaller scoops of nutella in the center.
I don’t recommend chocolate chips for this recipe, I just bought two nice 4 oz bittersweet chocolate bars and broke them into pieces.