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Gooey Chocolate Hazelnut Filled Chocolate Cakes
If brownies and molten lava cake had a baby, it would be this! -@jennygoycochea

Recipe

Prep time 15mins
Cook time 40mins
Yield: Serves or Makes 4 servings
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ingredients

  • 8 ounces bittersweet chocolate
  • 1 stick unsalted butter, diced
  • 1 pinch kosher salt
  • 1/4 cup all purpose flour
  • 2 tablespoons dutch processed cocoa powder
  • 4 eggs
  • 1 cup granulated sugar
  • 1/2 cup chocolate hazelnut spread, chilled

Method

  • Step 1

    Preheat an oven to 350˚ F. Grease four 10 ounce oven safe ramekins with butter and dust with cocoa powder and place on a small baking sheet.

  • Step 2

    In a medium saucepan over very low heat, gently melt the chocolate and diced butter together, stirring occasionally, until chocolate and butter are completely melted. Set aside for a couple of minutes to cool slightly. Then stir in the salt, flour and cocoa powder.

  • Step 3

    In a medium bowl with a hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on high. Slowly stream in the sugar and whip on high until light in color and fluffy.

  • Step 4

    Fold the chocolate mixture into the egg/sugar mixture until evenly mixed. Divide evenly between the ramekins. Chill the cakes in the fridge for at least 30 minutes, up to 5 hours.

  • Step 5

    Scoop one tablespoon of chilled chocolate hazelnut and gently press it into one of the chilled cakes. Repeat for the remaining three. Bake for 35-40 minutes until the tops have cracked slightly.

  • Step 6

    Remove from the oven and cool slightly. Serve dusted with powdered sugar and a scoop of ice cream if desired.

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