MOLTEN CHOCOLATE CAKE - Stefano Faita
A fondant chocolate cake ready in a few simple steps, prepared with eggs, sugar, butter and Stefano cocoa hazelnut spread
Ingredients
- ¾ cup of 70% chocolate, broken into pieces
- ½ cup unsalted butter, room temperature
- 4 big eggs
- ¾ cup of sugar
- ¼ cup sifted all-purpose flour plus 2 Tbsp. soup
- Cocoa powder for sprinkling ramekins
- Vanilla ice cream for topping
- ½ cup chopped roasted hazelnuts for garnish
- 6 tbsp Stefano hazelnut cocoa spread
- Vanilla ice cream, for garnish
- ½ cup chopped roasted hazelnuts, for garnish
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