Mike found this in our local Pittsburgh Paper about a month ago, and said he wanted to make it for Valentines Day…. I am sooo glad he found this! This tasted just like the dessert you get from a restaurant , and it is sooo easy! And, it wouldn’t be Valentine’s day without my Hearthrob, Max 🙂
For the cakes
•10 tablespoons (1 1/4 sticks) unsalted butter
•1 cup semisweet 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
•2 tablespoons confectioners’ sugar
•Sweetened whipped cream, optional
•12 whole hazelnuts, toasted
•6 fresh strawberries, sliced in half
Preheat oven to 375 degrees. Generously spray a 12-cup muffin tin with nonstick cooking spray.
Place butter, chocolate chips and Nutella in a large microwave-safe bowl. Heat mixture in microwave for 60 seconds, then in three 30-second increments, stirring until smooth after each interval. Stir the flour and confectioners’ sugar into the chocolate-butter mixture. Mix in eggs and egg yolks, one at a time. Add vanilla and mix until combined.
Divide batter evenly among muffin cups, filling them about three-quarters full. Bake for 8 to 10 minutes, or until edges are firm but centers are still soft.
Allow cakes to cool in pan for 3 minutes to set up. Run a knife around edges to loosen 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, some sweetened whipped cream, if desired, a hazelnut and a strawberry half.