Yesterday I kick-started this Nutella week into drive (I’m a Learner right now – sheepishly proud :P) with some delicious breakfast scrolls. Today, I am giving you the antithesis of breakfast – a dessert – but by NO means, am ending this week yet. Nice right?
Warning: If the name has not already given you a heart attack, the following post contains explicit images and strong descriptive language. Not recommended for persons under the age of 5 (guaranteed sugar rush) or over 85 (delicate body systems)
Now back to this dish. An original Bell’Alimento, this dessert (recipe here) should be knighted. It has a slightly crisp yet fragile and crumby exterior which gives way to the slightest pressure with a spoon to release the molten flowing Nutella lava. It languidly flows all over the plate, soaking into its protective shell of a cake, softening it so it becomes like cake crumbs swimming through chocolate fudge.
The Nutella really shines in this particular recipe ensemble and the best part is, it knows it. It knows the way your eyes greedily following its trail of gooey hot liquid when the cake splits open for the first time. It knows you are about to snap your spoon in two while it settles itself in a comfortable position around and on the delicate chocolate cake, taking all the time in the world because it can.
Oh, the Nutella is a sly one, and don’t you forget it. Once grasped you are forever in its chocolate-hazelnut clutches, spiralling headfirst into the most decadent love affair ever which lasts a lifetime. You can never be free of it once caught. And this dessert shows exactly why.
I did not make any major changes in this recipe, only small things like:
- Reducing the number of egg yolks to 2 just because I have an aversion to so many eggs in one dish
- Adding approximately 2 tbs Nutella into the middle, piled high on one spoon (you can’t tell me that is wrong)
I also have a tip for you – just like the recipe says, grease your ramekins REALLY REALLY WELL – mine luckily did not stick at all but the Nutella middle did sink through the cake batter and if your ramekin is not well greased, that is likely to stick to the bottom, breaking your cake in half when you try to take it out :S
My tip is to run a knife around the edges once it is slightly cool so that it tips easier instead of some sticking leading to ripping – trust me, safer side = better side (in this case)
For your own benefit sanity.
Till tomorrow – with a Nutella dish you can whip up in the blink of an eye😉
Update: Eat this with my Nutella Ice Cream – you will collapse it is sheer pleasure (and there is no such thing as too much Nutella!)