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Individual Molten Chocolate Cakes with Blood Orange Olive Oil


  • Ingredients:
  • 1 jar Nutella Chocolate Hazelnut Spread
  • 1/2 cup all-purpose flour
  • 2 egg yolks
  • 5 tsp.  TMO Blood Orange Olive Oil

Instructions:

Preheat oven to 350 degrees F.

Place the jar of Nutella Chocolate Hazelnut Spread in a microwave for just a few seconds, until just warm and soft.

In a mixing bowl, whisk together the flour and egg yolks.  Add 3/4 of the jar of chocolate spread and mix until well blended.  Divide 1 tsp. of TMO Blood Orange Olive Oil among 4 individual ramekins (about 2 inches high).  Grease the side and bottom of the molds with the oil.

Divide the chocolate mixture among the four prepared ramekins and bake for 10 minutes.  Carefully remove the cakes while still hot and arrange them on individual dessert plates.  Drizzle 1 tsp. TMO Blood Orange Olive Oil each cake and top with 1 tsp. Nutella Spread.  Let the chocolate melt for 1-2 minutes and serve.  Delicious with a scoop of vanilla ice cream.

Individual Molten Chocolate Cakes with Blood Orange Olive Oil Products

Blood Orange E.V. Olive Oil (Whole Fruit Fused Agrumato)

Blood oranges and Tunisian olives are pressed together as they ripen to form this exceedingly-versatile agrumato (a combination of whole, fresh citrus fruits crushed with olives).

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