Ingredients
1/2 cup unbleached all-purpose flour
1/2 cup unsweetened special dark cocoa
1/2 teaspoon baking powder
4 ounces semisweet chocolate chips
8 tablespoons unsalted butter, cut into pieces
3 large eggs
1 egg white
1 teaspoon vanilla extract
3/4 cup cane sugar
1/4 teaspoon salt
4 tablespoons Nutella
How-To
Preheat the oven to 350°.
Spray four 7 ounce ramekins with canola oil.
Get a roasting pan out and ready. Also, get some water boiling in a kettle (or pot).
In a small bowl, whisk the flour, cocoa and baking powder together.
In a small microwave-safe bowl, cook the chocolate and butter for 1-2 minutes, stopping every 30 seconds to stir. Whisk until smooth.
Finally, in a bowl with an electric mixer handy, beat the eggs, vanilla, sugar and salt until pale yellow (about 5 minutes).
Beat in melted chocolate mixture.
Stir in the flour mixture.
Spoon enough batter to fill the ramekins half-way.
Drop a tablespoon of Nutella into the center of each.
Cover with the remaining batter.
Transfer the ramekins to the roasting pan and bake until the cakes have risen and are cracked on top (about 30 minutes).
Let cool for 5 minutes.
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Then, I modified it to see about making it a little less bad.
However, the version below was more of a mini-cake and didn’t have that ooey-gooey inside. Boo. But, it was still so good.
If I were to make them again, I would make the first version and just splurge on the health factor. Delicious!
Nutella Chocolate Soufflés: Healthier Version
Ingredients
1/2 cup whole wheat pastry flour
1/2 cup unsweetened special dark cocoa
1/2 teaspoon baking powder
4 ounces semisweet chocolate chips
6 tablespoons unsalted butter, cut into pieces
2 eggs
2 egg whites
1 teaspoon vanilla extract
3/4 cup cane sugar
1/8 teaspoon salt
4 tablespoons Nutella
How-To
Follow the same instructions as the above recipe.
