Have you ever had a sudden crave for chocolate and could not tolerate anything less than what you had in mind? I did. And this fixed it just the right way, at the right time. PMS... why do women have to suffer from it?
7 oz bittersweet chocolate, coarsely chopped
5 tbsp unsalted butter, diced
1/4 cup granulated sugar (Nigel Slater calls for 1/2 cup – add more if you like sweeter)
3 eggs, separated
2 heaping tbsp nutella, or another chocolate hazelnut paste
Preheat the oven to 200 degrees and butter 4 6oz ramekins.
Place the chocolate and the butter in a metal bowl set over just simmering water (or use a double boiler if you have one.) Stirring occasionally, leave it to melt.
Meanwhile, combine the sugar and the egg yolks in the bowl of stand mixer fitted with a whisk attachment and whisk until creamy, frothy, and pale yellow – this will take a minute or two. You can also use a handheld electric mixer to do this.
In a separate bowl, whisk the egg whites until stiff peak form.
Once the chocolate is melted, add the nutella and stir to incorporate. Remove from the heat and fold the chocolate mixture into the beaten egg yolks. Gently fold in the beaten whites – make sure there are no visible streaks of whites left.
Divide the mixture between the prepared ramekins and bake 12 to 15 minutes until risen. The tops should be cracked, but the centers still melty. Serve warm, topped with a little cocoa or powdered sugar. Leftovers are delicious cold with a small pour of cream.
