Molten Nutella Chocolate Cakes

Serves 2


2 ounces semisweet chocolate, finely chopped

1/4 cup (4 tablespoons) butter, plus more for buttering and flouring the ramekins

1 egg + 1 egg yolk

2 tablespoons sugar

Pinch of salt

1 tablespoon strong hot coffee or espresso (optional but strongly recommended)

1 teaspoon flour, plus more for buttering and flouring the ramekins

2 dollops of Nutella


  1. Preheat oven to 450 degrees. Melt butter in the microwave; add chopped chocolate and whisk until the chocolate and butter are completely melted together.
  2. Add the egg and egg yolk to a separate bowl. Add the sugar to the eggs, and beat until light and frothy, about 1 minute.
  3. Add the egg mixture, salt, coffee, and flour to the chocolate mixture. Beat until well combined.
  4. Butter and flour two ramekins very well (I used 6 ounce ramekins, the batter will also fit in 4 ounce ramekins), dusting out the excess flour. Divide the batter between the ramekins. Add a dollop of Nutella on top of the batter into each of the ramekins.
  5. Bake the cakes for 7-9 minutes, or until solid around the outside of the cake but still liquid/gooey on the inside.
  6. Once out of the oven, let sit for one minute. Then, place a plate on top of the ramekin, and using oven mitts, flip the plate and the ramekin right side up. Lift the ramekin off of the cake.
  7. Serve immediately, with ice cream, whipped cream, or powdered sugar.


Adapted from Mark Bittman


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