So quick and easy to make and so incredible irresistible! Chocolate Molten Cake is a supremely rich dark chocolate dessert .
In this version I've added some Nutella which makes it a little sweeter and more and more irresistible.
A key element is that you can freeze the batter in the molds since the beginning: you will need just to put them into the oven when necessary (without to defrost it) and in few minutes you will make a restaurant level dessert.

RED VELVET LAVA CAKE RECIPE: https://bit.ly/3aRb9Nh

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Ingredients:
Makes 5 servings

1 stick or ½ cup (100 g) Unsalted Butter
3,5 oz (100 g) Dark Chocolate (70% cocoa)
1/3 cup (70 g) Granulated White Sugar
Pinch of Salt
2 Eggs
2 tablespoons (20 g) All-Purpose Flour
5 little teaspoons Nutella

For the Aluminium Muffins Molds:
Butter
Sweetened Cocoa Powder

For guarnish:
Powdered Sugar

Directions:

Melt the butter, dark chocolate, sugar and a pinch of salt over a bain-marie until smooth. Remove from the bain-marie and let cool the chocolate mix for few minutes.
Meanwhile butter 5 aluminium Muffins Molds and dust with sweetened cocoa powder.
Add the eggs one at a time to the chocolate mix: mix it hard using a whip until smooth. Add and mix the sifted flour.
Pour the batter into the prepared molds and fill them for about 1/3. Add 1 little teaspoon of Nutella in the center over the batter. Add the rest of the batter over the Nutella teaspoon until fill 2/3 of the molds.
Bake in preheated oven at 400° F (200°C) for exactly 8 minutes* (be careful: don’t overbake or the center won’t be creamy): the edges will be firm and the center will still soft.
Remove from the oven and invert immediately the molds onto the serving plates (use a tong so you're not going to burn your fingers). Sprinkle powdered sugar on top and serve immediately with whipping cream.

*You can freeze the filled molds up to a month for a ready to go dessert! In this case, you have to bake the frozen dessert (not defrosted) in preheated oven at 400° F (200°C) for 13 minutes.