This simple cake checks all the boxes, with potent flavor from very purposefully chosen ingredients.
The outside of the cake is tender and slightly sweet, while the center is a melty chocolate-hazelnut flavor-bomb.
No extracts, eggs, or extra sugar needed.
The batter is rather straightforward.
The lava center is just a dollop of isolated, unadulterated Nutella.
It becomes gooey when heated, so why mess with something thats perfect?
Instead of eggs, I use the powerful, flavorful binding force of a mashed banana.
Nutella and banana are legendary partners, and in this case they solve a resource-related problem as well.
Youll need two or three ramekins, depending on their size.
Butter and flour them, and set aside on a baking sheet.
Combine the flour and baking powder in a small bowl.
In a measuring cup, melt the butter, and mash a ripe banana into it.
If you want little specks of banana to remain in the batter, use a fork.
Whisk in the Nutella.
Add the flour mixture to your wet ingredients and mix until just combined and no flour remains visible.
The batter will be thick, similar to a muffin batter.
Drop a heaping teaspoon of Nutella into the divot in the center of each ramekin.
Use the rest of the batter to top the cakes, and enclose the center.
Bake in a 350F oven for 20 to 25 minutes.
Let the cakes cool for a few minutes, un-mold onto a plate, and enjoy while still hot.
This recipe uses three six-ounce ramekins.
Be careful to protect your hands when un-molding, as ramekins stay hot for a long time.
Serve with a dollop of whipped cream, ice cream, or unadorned.
Any leftover cake can be wrapped and stored in the fridge for up to a week.
Revive it in the microwave in 10-second blasts until it feels hot.
Lightly butter and flour the ramekins to prepare them.
Place them on a sheet tray.
In a small bowl, stir the flour and baking powder to combine.
In a measuring cup, combine the melted butter and mash or blend the banana into it.
Completely whisk in the 12 cup of Nutella.
Whisk in the dry ingredients until just combined.
Use half of the batter to cover the bottom of the ramekins.
Press a dent in the center of the batter and fill it with a heaping teaspoon of Nutella.
Use the rest of the batter, split amongst the ramekins to finish the cakes and encapsulate the Nutella.
Bake for 20 to 25 minutes, or until the batter springs back when gently pressed.
Unmold and serve the cakes while still hot.
Alternatively, forget the unmolding and serve the cakes in the ramekins.
(Just remember: Theyre hot!)
