Chocolate Nutella Molten Lava Cake

Place your butter and chocolate chips into a double boiler and allow to melt completely over the steaming water. Stir frequently. WHILE the chocolate butter is melting, place the eggs and sugar into the bowl of your mixer. With the whisk attachment, mix on medium-high speed until they become light and thick (about 8-9 minutes). When light and thick, add the flour and mix together. SLOWLY and GRADUALLY pour the chocolate/butter mixture into the egg mixture, mixing on low until well combined and mixture develops a glossy sheen (about 5-6 minutes).

Preheat your oven to 350 degrees. WHILE the mixture is finishing its final mixing (turning glossy), GENEROUSLY spray 4 small ramekins with cooking spray. When the batter is finished, it’s time to assemble:

Place your sprayed ramekins onto a cooking tray. Ladle batter HALFWAY up the side of each ramekin. Then, spoon 1 tablespoon of Nutella into each ramekin. Finish ladling the remainder of the batter into each ramekin (do not overfill). Bake ramekins for 1o-14 minutes until the outside is solid and the top appears to be soft (but NOT jiggly).

WHILE cakes are cooking, chop your hazelnuts and cut your strawberries. When cakes are ready, CAREFULLY remove them from the oven, place a plate on top of each one and quickly invert it. With a kitchen towel, remove the ramekin; cake should fall right out. Garnish with nuts and strawberries. Serve immediately!

Buon Appetito!