This recipe came from the "Barefoot Contessa" but I tweaked it a tad to suit my families taste. I really did try to get a picture of it after I cut a slice out, but it just vanished too quickly! It is tasty for sure, and has a bit of a crunchy exterior with a soft gooey center. If you are a chocolate lover than this one's for you!
6 tablespoons (3/4 stick) unsalted butter
3 1/4 cups semisweet chocolate chips
3 large eggs
1 cup sugar
1/2 teaspoon pure vanilla extract
1/2 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
2-3 tablespoons heavy cream
Nutella hazelnut spread
Grease and flour an 11-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat and stir until the chocolate melts. Set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate.
In a medium bowl, combine the flour, baking powder, salt and 1 cup of the chocolate chips.
Fold the flour mixture into the batter until just combined.
Pour into the pan and bake for 25-30 minutes, until center is puffed. (the top may crack) The inside will still be very soft.
Cool to room temperature before removing the sides of the tart pan.
Melt the remaining 1/4 cup of chocolate chips with the heavy cream. Add Nutella until desired consistency is reached and drizzle on the tart.
I am also sharing this recipe at Mandy's Recipe Box