In 1987, the dessert world got turned-up-side down with the creation of Molten Lava Cake by Chef Jean-George Vongerichton in New York City, although Jacque Torres disputes this saying that the dessert already existed in France. Regardless, Vongerichton has been credited with popularizing it in the United States!
The cakes are baked in ramekins and consist mainly of four ingredients; eggs, butter, sugar, and chocolate, with a small amount of flour. I went one step further and added that wonderful hazel nut spread, Nutella to mine. It takes very little time to make and only about 12 minutes to bake, but the key is to serve it warm, preferably with vanilla ice cream:-D,
This dessert brings back a memory of shopping with my mother and daughters at a mall in Springfield, Virginia. We always made time for either lunch or an ice cream treat at a place called Farrell's Ice Cream Parlour, where their motto is, "the place where old time memories for a new generation are made everyday." My Mom and I would always, always order the Triple Hot Fudge Sundae; luscious vanilla-bean ice cream with three cups of hot fudge. Farrells, sadly only exist on the West Coast now, having gone through a number of buy outs, but if you lived in an area where they are, you must try the Triple Hot Fudge. In the meantime, I'm just going to be content with making my version of Lava Cake and thinking about the old time memories!
Nutella Lava Cake
4 oz. Bittersweet chocolate
1/2 cup Nutella
4 oz (1 stick) unsalted butter
3 large eggs
1/2 cup granulated sugar
1 tsp. vanilla extract
1/2 tsp. sea salt
1/2 cup King Arthur all-purpose flour
Preheat oven to 400F-degrees. Butter 4 ramekins and set on a baking sheet.
In a sauce pan, melt the butter, bittersweet chocolate and Nutella together over low heat, stirring occasionally until melted. Set aside to cool slightly.
In a stand mixer (or medium bowl) using the whisk attachment, beat the eggs together, slowly adding the sugar. Continuing beating until thick and lemony-colored. Add the vanilla and sea salt and beat to combine. Add the chocolate mixture and beat on medium to combine. Remove bowl, and fold in the flour.
Pour or scoop the batter, dividing it among the four ramekins.
Bake in the oven for 12-15 minutes, but watch closely. The sides of the cake should look set, but the centers still a "little wet."
You can serve the cake right in the ramekins, but I prefer to invert them on a dessert plate, sprinkle the tops with confectioners' sugar and add that scoop of vanilla bean ice cream.
Once I split into the center and that chocolate "lava" comes oozing out, I'm right back at Farrell's with my Mom enjoying their Triple Fudge Sundae. Enjoy!