A mix between a flour-less chocolate cake, a souffle and a pudding, molten lava cakes are the epitome of decadence for me. As an admitted chocoholic it doesn't get much better then this but I figured why not try and take this classic dessert, which appears to have been invented in France, and take it over the top.
What better way to do so, then adding Nutella and one of my favorite liqueurs, Frangelico into the mix.
Essentially all molten lava cakes are composed of 4 main ingredients: chocolate, butter, eggs and sugar. What flavorings or centers one may add is up to each persons creativity and the possibilities are endless. I hope you'll give my version a try and let me know how it turned out.
Molten Lava Cakes with Frangelico and Nutella Centers
11 tablespoons unsalted Butter
4 ounces Ghirardelli 60 % Bittersweet Chocolate Baking Bar
2 ounces Ghirardelli Semi-sweet Chocolate Baking Bar
2 tablespoons Frangelico (or 1 teaspoon pure vanilla extract)
3 whole eggs
3 egg yolks
1/3 cup sugar
8 tablespoons flour
4 tablespoons Nutella
1/4 cup Hazelnuts, chopped
Strawberry Sauce (optional), recipe follows
Preheat oven to 350 degrees F and center oven rack. Spray 4 small ramekins with cooking spray to coat evenly.
Place butter and chocolate into a double boiler and allow to melt completely over the steaming water. Stir frequently. After the chocolate and butter are melted take them off the heat and add the Frangelico (if kids are eating, the liqueur can be replaced with 1 teaspoon of vanilla extract), stir to combine.
Place eggs and sugar into the bowl of your mixer. With the whisk attachment, mix on medium-high speed until they become light in color and thick (about 8-9 minutes). After the eggs and sugar are at the right consistency, add the flour and mix together. Pour the chocolate-butter very slowly into the egg mixture, mixing on low until well combined and a sheen develops (about 5-6 minutes).
Place your prepared ramekins onto a cooking sheet. Ladle the chocolate batter halfway up the side of each dish. Spoon 1 tablespoon of Nutella on top of the batter in each bowl. Add the remainder of the batter on top of the Nutella in each ramekin, being careful not to overfill.
Bake ramekins for 12-14 minutes or until the outside is solid and the top appears to be soft and doesn't jiggle anymore.
After the cakes are baked, remove them from the oven, and carefully place a plate on top of each one and quickly invert it. With a kitchen towel, remove the ramekin; the cake should fall right out.
Garnish the cakes with the chopped hazelnuts and the strawberry sauce (optional).
They also taste great with a scoop of vanilla ice cream or homemade whipped cream.
8 ounces (about 12 medium) Strawberries, fresh or frozen
1 - 2 tablespoons sugar
Place strawberries in food processor and pulse until desired consistency is reached. Add as much or little sugar as needed based on sweetness of berries. Stir, and set aside.