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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. In a medium bowl, combine flour, 1/4 cup sugar, baking powder and salt. Add milk, oil and vanilla. Whisk until smooth. Stir in chocolate-hazelnut spread and chocolate chips.
Divide batter evenly among six 5- to 8-ounce ovenproof bowls or ramekins. Place on a large rimmed baking sheet. Set aside. In the same bowl used for the batter, stir together the remaining 1/2 cup sugar and the cocoa. Gradually stir in boiling water. Pour evenly over the batter in the dishes.
Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries, if desired. Sprinkle with additional cocoa powder, if desired.