This Nutella-centred molten chocolate cake recipe, from my book Flavorbomb, adds another layer of decadence to the timeless classic — and presents the perfect opportunity to use up some of the fresh berries that you squirrelled away in the freezer for the winter.
Don’t even think about adding sugar to the berries. Their natural tartness is the perfect foil for the richness
of the Nutella and the sweetness of the cake. Simply purée and strain. If necessary, add a splash of water to thin the sauce — or even better, a splash of Cointreau, Grand Marnier or brandy.
30 minutes + extra time for Nutella to freeze
Batter can be made earlier in the day and baked just before serving
5 Tbsp (about 6 ounces) Nutella
4 Tbsp (1/2 stick) unsalted butter extra for greasing ramekins
2 Tbsp flour + extra for dusting ramekins
4 ounces best available semi-sweet chocolate (55% cacao, or a close percentage)
2 large eggs
1/4 cup granulated white sugar
Pinch of salt
Powdered sugar (optional)
Spoon the Nutella onto a sheet of waxed paper or parchment paper and roll into a log form, about 3/4-inch in diameter. Freeze for 30 minutes.
Preheat the oven to 400°F.
Butter 4 individual 4-ounce ramekins or small coffee cups. Dust each ramekin with flour and tap out the excess. Set the ramekins on a sheet pan.
In a small pot over the lowest heat, melt the chocolate and the butter. Stir until smooth.
In a medium bowl, whisk the eggs. Add the sugar and whisk until the mixture is light in colour. Add the flour and salt. Whisk until smooth.
Pour the melted chocolate mixture in a slow, thin stream into the egg mixture, beating the entire time to prevent the eggs from cooking. Let the batter cool.
Unwrap the Nutella and slice it into 3/4-inch pieces. Fill each ramekin three-quarters full of batter. Gently press a Nutella round into the center of each ramekin, allowing the batter to flow over it.
Bake for 12 minutes or until the edges are firm. Cooking time will be affected by the size of the ramekin, so check the edges. If they are a wee bit under or overcooked, they will still be delicious.
Let the cakes cool for 2 minutes. Serve immediately in their ramekins (the safe route), or remove and serve on plates. Finish with powdered sugar.
Gastronaut, author, and eight-time Guinness World Record holder Bob Blumer is best known as the creator and host of Food Network’s award-winning shows Surreal Gourmet, Glutton for Punishment, and World’s Weirdest Restaurants. He has also written seven cookbooks in which he transforms ordinary ingredients into wow-inspiring dishes through simple cooking methods and whimsical presentations that have become his culinary trademark. His 7th book Flavorbomb: A Rogue Guide to Making Everything Taste Better is a collection of the tricks, tips, hacks and techniques he gleaned as he ate his way around the globe for the past 25 years. The Toronto Sun says “Blumer once again pushes boundaries, but in a way that encourages readers to let go their own culinary hesitations to create simple meals built on layers of flavor.”
Bob is a long-term ambassador for Second Harvest, Toronto, a perishable food bank. He is also the ambassador for Love Food/Hate Waste, a national Canadian zero-waste initiative. When he is not traveling for work or pleasure, the transplanted Canadian cycles daily in the canyons near his home in the Hollywood Hills, doing his best to stay in shape for his next big adventure.