PHOENIX — CHOCOLATE HAZELNUT FLOURLESS CAKES
4 oz dark chocolate, broken into chunks (or use ¾ cup high quality chips)
¼ cup brown sugar
2 TBSP granulated sugar
4 TBSP hot coffee or water
3 TBSP salted European butter (such as Kerrygold), cut into pieces to soften
1½ TBSP chocolate hazelnut spread (such as Nutella)
1½ tsp unsweetened cocoa powder
2 large eggs
1 tsp hazelnut liqueur or vanilla extract
1½ tsp chocolate hazelnut spread
¼ cup heavy cream
Fresh mint leaves
1. For the cakes: Adjust oven rack to middle position. Heat the oven to 350 degrees. Place 2 (8 ounce) ramekins on a baking sheet.
2. Add chopped chocolate in a food processor. Pulse to break up the chocolate into smaller bits. Add both the sugars and pulse until mixture looks sandy.
3. Add the hot coffee slowly through the feed tube and pulse until chocolate is melted.
4. Add the butter pieces, hazelnut spread, and cocoa powder. Pulse to combine. Add the eggs and hazelnut liqueur and process until smooth.
5. Pour mixture into a liquid measuring cup then divide mixture between the ramekins. Place on center rack and bake for 30 to 40 minutes, checking with a toothpick for doneness. Can have some chocolate on the pick but should not be wet. Cakes will rise above the ramekins and crack.
6. When cakes are done, remove from oven and place baking sheet on a cooling rack. Cakes will deflate in the center. When they are no longer hot, cover and chill in the refrigerator.
7. For the whipped cream: Chill a medium bowl and hand mixer beaters in the freezer for a few minutes.
8. In a small bowl, stir the hazelnut spread to lighten. In the chilled bowl, add the cream and whip with hand mixer until soft peaks from, about 1 minute. Spoon in hazelnut spread and then whip briefly until incorporated.
9. To serve: Top chilled cakes with whipped cream, mint sprigs and fresh berries.