Categories: dessert

Ingredients

• INGREDIENTS
• 1/2 c. all-purpose flour
• 1/4 c. sugar
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1/3 c. milk
• 1 tbsp. oil
• 1 tsp. vanilla
• 1/4 c. chocolate-hazelnut spread (Nutella)
• 1/3 c. semisweet chocolate pieces
• 1/2 c. sugar
• 1/4 c. unsweetened cocoa powder
• 3/4 c. boiling water
• coffee-flavored or vanilla ice cream (optional)
• sliced strawberries (optional)
• unsweetened cocoa powder (optional)

Directions

1. Preheat oven to 350 degrees. In medium bowl, combine flour, 1/4 c. sugar, baking powder, and salt. Add milk, oil, and vanilla. Whisk until smooth. Stir in chocolate-hazelnut spread and chocolate pieces.

2. Divide batter evenly among six 5- to 8-oz. oven-safe bowls or ramekins. Place on baking pan and set aside. In same bowl, stir together 1/2 c. sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in dishes.

3. Bake uncovered for 20 minutes or until wooden toothpick inserted into cake portion comes out clean. (It took my cakes 35 minutes to bake to my satisfaction). Serve warm with ice cream and strawberries. Sprinkle additional cocoa powder. Makes 6 servings.

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