Nutella Lava Cakes

Nutella Lava Cakes

Valentine’s day is a time to indulge right? 

Wrong! Well maybe a little right.

               

But after figuring in all the debaucheries of my Super Bowl menu, my weekly eating plan was looking grim.  Likewise, I felt the need to make something smaller for my Valentine’s day blog post this year.  Try to imagine what might happen to my figure if I ate a full sized decadent chocolate cake just so that my blog followers could Oooh and Ahhhh .

It’s only logical that if you know you’ll be overindulging for one occasion you might want to cut back in other areas.  So to celebrate the sweetest holiday of the year I opted for an individual dessert.

But have no fear these are still plenty decadent.  As a matter of fact these Nutella Lava Cakes are one of the most decadent things you can throw together as a quick individual dessert.  The center is a warm gooey hazelnut chocolate indulgence and the edges have a chewy brownie like texture. 

But the best part is how simple they are to make.  Seriously with just a few ingredients and a small mixing bowl you can have these babies in the oven and ready to impress someone you love in no time. 

Nutella Lava Cakes

Prep time: 5-10 minutes

Bake Time: 18-20

Servings: 2

Ingredients

• ½ cup (124 grams) Nutella (room temperature)
• 2 eggs
• 1 ½ tbsp. cocoa powder
• 1/8^th  tsp instant espresso powder
• 1/16^th tsp salt
• 2 tsp mini chocolate chips
• confectioners’ sugar garnish

Video Tutorial

Instructions

1. Beat together the Nutella, eggs, cocoa powder, instant espresso powder, and salt until you have a smooth lump free mixture.
2. Divide the batter between two greased ramekins that you’ve placed onto a baking sheet. (I used ramekins with just over a ½ cup capacity.
3. Sprinkle 1 teaspoon of mini chocolates over each of the 2 cakes and use a wooden skewer to slightly stir them into the batter.
4. Bake in a preheated 350ºF (or 175ºC) for 18 – 20 minutes then remove them from the oven and allow them to cool for a few minutes before dusting with confectioner’s sugar and serve.