You can call it Nutella Lava Cake, Nutella Fondant, Nutella Petit Gateau or “Simply pretty delicious dessert that I will make this weekend”.
A luscious creamy nutella cream covered by a fine rind of cake waiting for you to cut it and let the fabulous cream spread on your plate and mix with a generous dollop of double cream. Irresistible I will say!
Critical Recipe point is baking – The baking time will vary depending on the size/material of the tin and your oven.
Best thing is to bake only one and after 10 min keep an eye on it, checking every min. The fondant has to be firm in the laterals, enough to be taken out of the tin but still with a very soft middle.
After baking one you will have a better idea of how long will take for the whole batch. Worst case you will end up with a very yummy cake knowing you should leave it less time in the oven next time 🙂
The Untamed Nutella Fondant
60g Plain Flour
75g melted unsalted butter
6 small cake pans like these here
Put the eggs and yolks in a bowl and place it in a large, shallow pan of warm water over low heat stove top (bain marie). Whisk (Don’t stop whisking at any point, otherwise the eggs will curdle) until you have a thick and pale yellow cream.
Mix the eggs with the Nutella. Add the melted butter. Stir in sugar and the sifted flour.
Grease small tins with butter and sprinkle flour until all coated. Fill the tins up to ¾ of the capacity, cover the tins with cling wrap and leave the chocolate fondants in the fridge for 6 hours or in freezer for 2 hours.
Pre heat the oven to 200C.
Take the tins out of the fridge 10 min before baking. Put the small tins inside a large baking tray and bake it for about 15 min or until just set on the outside.
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