I am one of those people who’s happy with a jar of Nutella, a bar of dark chocolate and some ice-cream. I can literally survive on these for days. So when all three come together in a bowl for me, you can see me grinning ear to ear!
It is believed that back in 1987, Jean-Georges Vongerichten, the chef-owner of JoJo restaurant in New York, accidentally pulled out a chocolate sponge cake out of the oven too quickly and discovered a runny centre. Well, don’t we love these happy accidents that end in pure indulgence?
Ingredients
30g dark chocolate
1/2 cup Nutella
10 tbsp butter
1/2 cup all-purpose flour
3/4 cup icing sugar
2 eggs
3 egg yolks
1 tsp vanilla extract
2 tbsp amaretto
Ice-cream or whipped cream – optional
Method
Preheat oven to 220ºC.
Prepare the ramekins.
Melt the dark chocolate, Nutella and butter in a double broiler.
Add the all-purpose flour and icing sugar to the chocolate mix.
Slowly stir in eggs and egg yolks until smooth.
Add vanilla extract and amaretto.
Divide the batter equally among the prepared ramekins. Bake in the oven for 15 mins or so.
Do not over bake. You want the edges to be firm, yet the centre to be gooey.
Serve it with ice-cream, strawberries or whipped cream – whatever your heart desires.