Mint Nutella Lava Cake

Instructions

Preheat oven to 425 F.

Spray 4 ramekins with baking spray and dust with cocoa powder. Set aside.

Your next step is to chop Lindt Intense Mint chocolate and 2 oz semi-sweet chocolate.

Place 1/2 cup butter, chopped Lindt Mint chocolate and chopped semi-sweet chocolates into a medium heat-proof bowl.

Place the bowl over a saucepan of simmering water.

Stir butter and chocolate occasionally as it softens. Remove.

Add 1/2 tsp organic peppermint extract and stir.

Set aside.

Then using another bowl whisk 3 eggs, 1/4 cup sugar and 1 tsp vanilla extract.

After that add mixed egg mixture into chocolate mixture.

Mix all ingredients together with a wooden spoon or a spatula.

The whole mixture will be about 2 cups.

Using a 1/4 measuring cup, place one scoop of batter into each ramekin.

Add 1/2 TBSP of Nutella in the center of each ramekin. ( I did not freeze Nutella)

Top Nutella with another 1/4 cup of the batter.

Bake at 425 F for 12 minutes.

Important: If you don't want to bake all of them check the quick note below.

Allow to cool for 3 min.

Cover each ramekin with an inverted plate and turn over.

Optional: Decorate with heavy cream, ice cream, icing sugar. BTW, the cake is perfect on its own.