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Molten Chocolate-Nutella Pudding Cakes

Photo: Kate Sears
Prep time 25 mins
Bake time 30 mins
Yield Serves 6
Sweet and tasty from the semisweet chocolate and Nutella, this dessert is part cake and part pudding. Serve warm with a side of vanilla ice cream for the ultimate dessert.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 4 ounces semisweet chocolate, finely chopped
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 6 tablespoons Nutella

Nutrition Information

  • calories 560
  • fat 31 g
  • satfat 16 g
  • protein 9 g
  • carbohydrate 68 g
  • fiber 5 g
  • cholesterol 183 mg
  • sodium 178 mg

How to Make It

  1. Preheat oven to 350ºF. Mist 6 6-oz. ramekins with cooking spray. Place a roasting pan in oven; pour in 1/2 inch of hot water. In a bowl, whisk flour, cocoa and baking powder.

  2. Combine chocolate and butter in a microwave-safe bowl; cook on high, stirring once or twice, until almost melted, 1 to 2 minutes. Whisk until smooth.

  3. In a bowl, with an electric mixer on medium-high speed, beat eggs, vanilla, sugar and salt until pale yellow, about 5 minutes. Beat in melted chocolate mixture. Stir in flour mixture. Spoon half of batter into ramekins. Drop 1 Tbsp. of Nutella into center of each. Cover with remaining batter.

  4. Transfer ramekins to roasting pan. Bake until cakes have risen and are cracked on top, about 30 minutes. Let cool for 5 minutes. Serve warm.