Lather the ramekins generously with butter, dust with flour, and lather again. It is essential to liberally put butter; this will enable the moltens to slide out comfortably.
Melt chocolate and butter in a bowl atop a saucepan with boiling water. Also known as bain’ marie. Stir until melted.
Once melted, put the bowl on the side to cool slightly.
In another bowl whisk the egg, egg yolk, sugar and salt (roughly for about 3-4 minutes). The mixture should be pale yellow and fluffy.
Slowly fold in the chocolate and the flour until just about mixed.
Tip the mixture in the ramekins and dollop with Nutella.
Bake the moltens in a preheated oven 220 C for about 10-12 minutes. Watch like a hawk in the last few minutes, it does not matter if Nutella has not sunken in, the cake on the side should drawing away from the edges and, yet firm to the touch.
Allow to cool for about a minute before turning them over in the serving plate. Be careful and patient. This is the tricky part.
Dig deep to enjoy melted chocolate and Nutella
Ingredients - Serves 2 Nutella-holics
75g Bittersweet chocolate
50g Butter (Extra for coating the ramekins)
1 Egg
1 Egg yolk
3 tbsp. caster sugar
Pinch of salt
1 tbsp. Flour
2 tbsp. NutellaA