“There Are No Words . . .”Posted: January 9, 2013
“There are no words to describe how good this is,” said my husband after just one bite of the Nutella Molten Lava Cakes that I made for a dinner party over the holidays. One of the ponytails was quick to follow up with: “This is the best dessert ever!”
So, it is without hesitation that I recommend this recipe to you as one to make when you want to impress and delight your dinner guests. Your guests will love the luscious chocolately goodness that oozes onto your plate and melts in your mouth. You will love how easy it is to make.
Now, I have to say that I’m all for making my husband happy these days. He really hit the ball out of the park on Christmas morning with a beautiful new automated cappaccino maker and the Larousse Gastronomique Culinary Encyclopedia. Both items were a complete surprize, as I had forgotten all about the book recommendations that many of you left on the blog post for my book giveaway in November. I owe a special thanks to Tandy from Lavender and Lime for recommending this book. It’s nice to know that my husband reads the blog, isn’t it?
From what I’ve read so far, this book is a must-have for foodies. Packed with recipes, tips and detailed explanations, it is regarded as the French cooking bible. In fact, Julia Child once wrote, “If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question.”
I’m sure that this book will successfully keep me out of trouble for countless hours this year and I promise to share a few highlights with you.
In the meantime, I’ll be able to keep up with working by day and blogging by night thanks to my convenient new source of caffeine! (I must tell you that I’m addicted to cappuccinos!)
Our dinner guests Tammy and Les asked for the recipe for these Nutella Molten Lava Cakes, so this post is really for them. They both enjoyed these molten lava cakes and liked that the recipe is no fuss, no muss. (The microwave conveniently melts the butter, chocolate chips and Nutella for you and then you just have to stir in the remaining ingredients.) The recipe is from my new favourite cookbook Savory Sweet Life, which my mom gave me for Christmas along with Ina Garten’s Foolproof. I’d say all around I’m a pretty lucky foodie, wouldn’t you? (Remember, my husband reads this blog . . .)
Nutella Molten Lava Cakes
Makes 12 cakes; recipe from Savory Sweet Life
10 tablespoons (1-1/4 sticks) unsalted butter
1 cup semi-sweet chocolate chips
1/3 cup Nutella (chocolate-hazelnut spread)
1/2 cup all-purpose flour
1- 1/4 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon pure vanilla extract
Whole hazelnuts, toasted
fresh strawberry slices
- Preheat oven to 375 degrees. Spray a 12-cup muffin tin with non-stick cooking spray.
- Place the butter, chocolate chips and Nutella in a large microwave-safe bowl. Heat the mixture in the microwave for 60 seconds, and then in three 30-second increments, stirring it until smooth after each interval. Stir the flour and confectioners’ sugar into the chocolate-butter mixture. Mix in the eggs and egg yolks, one at a time. Add the vanilla and mix until combined.
- Divide the batter evenly among the muffin cups, filling them about three-quarters full. Bake for 8 to 10 minutes, or until the edges are firm but the centres are still soft.
- Allow the cakes to cool in the pan for 3 minutes to set up. Run a knife around the edges to loosen the cakes and invert them onto a cutting board. Transfer each cake to a serving plate. Lightly dust confectioners’ sugar over each one, followed by a dollop of Nutella, a hazelnut and strawberry half (optional).
- Molten lava batter can be made up to a week in advance. Spoon the batter into the muffin tin and cover it with plastic wrap. Store it in the refrigerator until you’re ready to bake them. Set the muffin tin on the counter while the oven is preheating. The baking time will be the same.
- Because I only needed six of these cakes for my dinner party, I scooped the batter for six cakes into my muffin tin to cook that day and the remaining batter into six small ramekins to store in the fridge for a later date. This worked well. I just found that the cakes in the ramekins needed to cook for a minute or two longer than they day that I first made them.