Nutella Molten Cakes w/ Crunchy Nutella Crackers

by Chris on February 5, 2010

fuoriuscire/ooze

Okay, if you don’t know about World Nutella Day by now, well….Why the heck not? Where’ve ya been? Hellllooooooo! World Nutella Day is now in it’s 4th go-around, so dare I say, if you are just finding out now….you’re late! Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso (and Shelley from At Home in Rome, in spirit) have done their thing getting World Nutella Day off the ground, deciding that there should be a day to celebrate Nutella in all its hazelnutty, chocolaty goodness back in 07. Now, it’s up to us. So, your homework is to mark your calendar for next year…February 5th, 2011. Got it? Good.

For World Nutella Day, I try to make something I haven’t baked previously, blog or not. For past February 5th celebrations, Baci Candy (2007), Festive Nutella Biscotti (2008) and Nutella Truffles (2009) have made it in the round ups. This year? I went with Nutella Molten Cakes with Nutella Crackers. Crackers, I have made, just not with Nutella. Molten Cakes? Nope. I have the pans, but use those for cheesecakes. Plus, those pans are packed somewhere unpacked from my return move home. Who knows where. Probably next to my ramekins. ;) So I went with large 6-cupcake pan for this go-round.

The result?

Ooooh….you may want to be alone, or with your significant other when you consume these. Un-flippin-believeable. I normally wouldn’t try cakes like this because of the chocolate in Nutella, but I have never eaten Molten Cakes before. I knew I would have my allergic reaction, but I had to taste. ***I am not encouraging or endorsing knowingly eating foods with which you have allergies. The decision to consume these molten cakes was mine, and I knew it would not be life threatening….*** Whoa. It was so worth with every ill feeling that followed….seriously.

Looking for other recipes? I have made with several with Nutella.

Nutella Flakey Swirls
Apple Pancakes with Nutella Sauce
Hazelnut Cookies I & Hazelnut Cookies II
Yule Log with Nutella filling
The Danish Bread with Nutella filling
Hazelnut Mousse

And, there is this year’s round up that the girls are compliling, as well as the last three years of World Nutella Day for inspiration:

World Nutella Day 2007 Part I and Part II
World Nutella Day 2008 Part I and Part II
World Nutella Day 2009 Part I and Part II

Not enough….Paula, who just may be the most serious Nutella fan I know, has a plethora of delicious recipes you can check out. In fact, she and I are on the same brainwave today, as she made Chocolate Nutella Molten Lava Cake for World Nutella Day, too!

**And, don’t forget…Kitchen of Love is underway!
Deadline is 2/10! Let’s feel the love!**

Nutella Molten Cakes w/ Crunchy Nutella Crackers
Heaping ½ cup Nutella
½ cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
1/3 cup flour
Preheat oven to 425°F. Butter four to six custard cups or soufflé dishes (depends on size). Place on baking sheet.
Add chocolate and butter to a small sauce pan and heat on medium until butter is melted. (Or, microwave chocolate and butter in large microwaveable bowl on high for 1 minute, or until butter is melted.) Stir with wire whisk until chocolate is completely melted. Add sugar and mix until well blended. Whisk in eggs and egg yolks; stir in flour. Once all ingredients are incorporated and the batter is smooth, divide evenly among prepared custard cups.
Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with freshly whipped topping and Nutella crackers (recipe below).
Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
Crunchy Nutella Crackers
2 cups flour
¼ tsp salt
1¼ tsp baking soda
6 Tbsp butter or margarine, softened
½ c Nutella
¼ cup water
Preheat oven to 350 degrees F. In a large bowl, combine the flour, salt, and baking soda; cut in the butter until the mixture resembles coarse meal. Add the Nutella and mix, then incorporate water. Blend to form a dough that will hold together in a ball. Divide the dough into 2 equal portions and roll the dough to about 1/8-inch thick (really , really thin). Cut into desired shapes using a cookie cutter. Arrange crackers on a lightly greased/lined cookie sheet. Bake for 15 to 20 minutes, turning over once during baking. *Be careful not to burn!* Cool on a rack.
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