This Nutella-centred molten chocolate cake recipe, from my book Flavorbomb, adds another layer of decadence to the timeless classic — and presents the perfect opportunity to use up some of the fresh berries that you squirrelled away in the freezer for the winter.
Don’t even think about adding sugar to the berries. Their natural tartness is the perfect foil for the richness
of the Nutella and the sweetness of the cake. Simply purée and strain. If necessary, add a splash of water to thin the sauce — or even better, a splash of Cointreau, Grand Marnier or brandy.
Time
30 minutes + extra time for Nutella to freeze
Yield
Serves 4
Advance Work
Batter can be made earlier in the day and baked just before serving
INGREDIENTS:
5 Tbsp (about 6 ounces) Nutella
4 Tbsp (1/2 stick) unsalted butter extra for greasing ramekins
2 Tbsp flour + extra for dusting ramekins
4 ounces best available semi-sweet chocolate (55% cacao, or a close percentage)
2 large eggs
1/4 cup granulated white sugar
Pinch of salt
Powdered sugar (optional)
METHOD:
Spoon the Nutella onto a sheet of waxed paper or parchment paper and roll into a log form, about 3/4-inch in diameter. Freeze for 30 minutes.
Preheat the oven to 400°F.
Butter 4 individual 4-ounce ramekins or small coffee cups. Dust each ramekin with flour and tap out the excess. Set the ramekins on a sheet pan.
In a small pot over the lowest heat, melt the chocolate and the butter. Stir until smooth.
In a medium bowl, whisk the eggs. Add the sugar and whisk until the mixture is light in colour. Add the flour and salt. Whisk until smooth.
Pour the melted chocolate mixture in a slow, thin stream into the egg mixture, beating the entire time to prevent the eggs from cooking. Let the batter cool.
Unwrap the Nutella and slice it into 3/4-inch pieces. Fill each ramekin three-quarters full of batter. Gently press a Nutella round into the center of each ramekin, allowing the batter to flow over it.
Bake for 12 minutes or until the edges are firm. Cooking time will be affected by the size of the ramekin, so check the edges. If they are a wee bit under or overcooked, they will still be delicious.
Let the cakes cool for 2 minutes. Serve immediately in their ramekins (the safe route), or remove and serve on plates. Finish with powdered sugar.
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Bob Blumer is a Food Network O.G. He created and hosted three pioneering series that ran for 12 consecutive years and aired in over 20 countries. He has also written seven acclaimed cookbooks, broken eight food-related Guinness World Records, and is a long-term ambassador for Second Harvest. His most recent cookbook Flavorbomb: A Rogue Guide to Making Everything Taste Better is a collection of the tricks, tips, hacks and techniques he gleaned as he ate his way around the globe for the past 25 years.
The Toronto Sun says “Blumer once again pushes boundaries, but in a way that encourages readers to let go their own culinary hesitations to create simple meals built on layers of flavor.”
Bob’s Instagram feed exudes creativity and reveals his passion for cooking, foraging and taking the road less traveled. Follow him: @bobblumer.
To work with Bob, contact him at: gastronaut@bobblumer.com
Website: http://bobblumer.com/
