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
Directions
- 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.
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