Nutella Molten Chocolate Cake - No Fail Recipes

Ingredients

• 2 ounces high quality semisweet chocolate
• 6 ounces high quality bittersweet chocolate
• 10 tablespoons (1¼ stick) butter
• ½ cup all-purpose flour
• ¾ cups confectioners’ sugar
• ½ a cup of Nutella
• 2 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons Frangelico
• 1/2 cup skinned, roasted hazelnuts, chopped
• Preheat oven to 425 degrees F.
• Grease 6 custard cups (6-ounces cups.)
• Melt the Nutella, chocolates, and butter in a double boiler.
• Add the flour and sugar to chocolate mixture. Whisk in the eggs and yolks until smooth. Stir in the vanilla.
• Divide the batter evenly among the custard cups.
• Place in the oven and bake for exactly 14 minutes.
• The edges should be firm and the center will be runny.
• Run a knife around the edges to loosen Invert cake onto dessert plates.
• Serve vanilla or coffee ice cream.
• Sprinkle with hazelnuts.
• Dessert