Gooey Melting Nutella Cake - How to Melt Nutella Perfectly

https://www.notquitenigella.com/2011/09/05/melting-nutella-cake-not-quite-nigella-turns-four/

Melting Nutella Cake

From Sweets by Vicky, adapted from Willie’s Chocolate Bible by Willie Harcourt-Cooze

Makes 6 small ramekins

  • butter or oil spray for greasing

  • 20g/0.7ozs almond meal

  • 2 eggs

  • 90g/3ozs sugar

  • 90g/3ozs chocolate, 100% bitterness

  • 75g/2.6ozs butter, unsalted

  • 1 tsp vanilla

  • pinch of salt

  • 1/3 cup Nutella mixed with 1 tbsp Baileys (optional)

To serve: vanilla ice cream or whipped cream

Adaption: Add a teaspoon of raspberry sauce instead of Nutella

Step 1 - Preheat oven to 170°C. Grease 6 x 1/3cup capacity ramekins very well (you don't want these sticking!).

Step 2 - Place the chocolate and butter in a heatproof bowl and set over a pot of simmering water. Stir gently until you get a smooth, shiny mixture. Remove from heat and allow to cool slightly.

Step 3 - In the bowl of a stand mixer, whisk the eggs, vanilla and sugar until the ribbon stage.

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A generous teaspoon of Nutella. I'll admit I originally reached for a tablespoon. Freudian slip...

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And then you'll put in another tablespoon of the batter on top of this

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I made a half lot of three ramekins and did two with Nutella (top) and one with raspberry sauce (bottom)

Step 4 - Fold in the chocolate/butter mixture until almost homogenised. Add in the almond meal and fold until just combined. Spoon 2 tablespoons of the mixture into each ramekin. Drop 1 heaped teaspoon of Nutella into each cavity and cover with another tablespoon with chocolate mixture. Bake for 15-17 minutes. Remove from oven and run a knife around the edge. I find it easier to turn these out if they've been waiting for about 5 minutes as they continue to cook and are a bit too liquid otherwise. If you're nervous about turning them out you can serve them in the ramekins. Serve with chocolate sauce (see recipe below) and icecream.

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Chocolate Sauce

  • 60g dark couverture chocolate chips, 55% at least

  • 80g whipping cream

Step 1 - Place the chocolate in a large heat-proof bowl. In a small saucepan, heat the cream over a gentle flame until small bubbles start to form. Remove from heat immediately and pour half over the chocolate. Stir gently before adding in the rest of the cream. Stir slowly until chocolate is completely melted and a smooth sauce forms. Use immediately or store in the fridge and warm up in the microwave when needed.

Jasper Conran at Wedgwood Baroque Chinoiserie Platinum Gift Bowl 14cm $89.95

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Did you make this?

© Lorraine Elliott