Mix until pale and creamy (about 5 minutes):
4 eggs, 1 C. sugar, 1/4 tsp. salt, and 1 tsp. vanilla
4 oz. dark chocolate and 1 stick butter, melted together.
Now mix in:
1/2 C. flour, 1/2 C. cocoa, and 1/4 tsp. baking powder.
Evenly divide and spoon half the mixture into 6 ramekins (custard cups). Add a generous spoonful of Nutella on the batter and then spoon the remaining batter on the top. Get it? Like the spoonful of Nutella is in the middle of a cupcake.
While you’re preparing the cake, place a roasting pan filled with 1/2 in. of water in the oven. Preheat to 350 degrees. Place filled ramekins into water bath and bake for 30 minutes or until cakes have risen and tops are cracked. Cool for five minutes. I’m going to try to invert mine on a plate. Will have to let you know.