Molten chocolate nutella cake

am a self proclaimed chocoholic...loooooooooooove chocolates in any form. My most fav is chocolate molten cake..Ahhhhhh!! Molten chocolate cake I think is every chocolate lover's delight, the warm ooey-gooey chocolaty goodness is just irresistible.. and when combined with nutella and coffee it goes to the level where it turns soooooooooo decadent and sinful that no words can express :-) My love for nutella is the inspiration behind this creation... hope you like it.

Ingredients: serves 4

Dark chocolate chips ............................. 6 oz
Milk ................................................ 2 tbsp
Nutella ............................................. 8 tsp + 1 tbsp
Unsalted Butter ................................... 1 1/2 stick or 6 oz at room temp

Eggs ................................................4 at room temp
Baking soda ....................................... a pinch
Sugar .............................................. 5 tbsp
Instant coffee powder ........................... 1/2 tsp
All purpose flour ................................. 1/4 cup + 2 tbsp
Butter for greasing

Method:
1. Preheat oven to 350 deg F
2. Take chocolate chips and milk in a microwave safe bowl and melt on high for 1 minute, stirring once in between. A double boiler can also be used instead of microwave. Keep an eye and be careful not to burn the chocolate.
3. Add in the butter. Mix until the butter melts fully. Add 1 tbsp of nutella and coffee, mix. Set aside to cool slightly.
4. In a medium mixing bowl, beat Eggs and Sugar until light and fluffy, 2-3 minutes on medium speed
5. Add chocolate/butter mixture into the eggs, add all-purpose flour and baking soda. Beat until well incorporated, about a minute.
6. Generously butter bottom and sides of ramekins and pour in mixture about half way. Then spoon 2 tsp of nutella in each and a little more mix on top. Be careful not to overfill more than 3/4 of the ramekin.
7. Place ramekins on a baking tray and bake at 350 degrees Fahrenheit until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 15-17 minutes. Keep an eye as every oven is different.
8. Let it cool for 10 to 15 minutes, less if you want the melted effect, more if you like it stiffer (no more than 20 minutes).
9. Serve hot if you want to make it more sinful, add some strawberries and vanilla ice cream. ENJOY!
Notes:
1. Can be served inverted on a plate or you can eat it directly off the ramekin.
2. If you plan to serve inverted on a plate, make sure that the ramekins are greased generously or you may have trouble getting the cake out.

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