• Start by chopping your strawberries and combining it with 1 tablespoon of sugar. Mix it well, cover, and set aside in the fridge.
• Preheat the oven to 410ºF.

Chocolate Syrup

• Inside a bowl add heavy cream, hazelnut cocoa spread (Nutella), and chocolate chips. Heat it up on low heat (microwaving on 30 seconds intervals works well), until chocolate chips and spread are melted, and can be easily incorporated into the heavy cream. Mix everything until well combined and set aside in the refrigerator.

Molten Chocolate Souffle

• Add 1 inch of water into a small/medium saucepan, and turn on the low heat. Add a tempered glass bowl on top of the saucepan, in a way that the steam will be kept inside the pan.
• Add butter and chocolate chips to the bowl and with a metal ou plastic spoon, mix it occasionally to help it melt and combine. Make sure that the water in the pot is not touching the glass and is not boiling. If it comes close to a boil you can turn off the heat. (We don't need excessive heat, because chocolate is very sensitive to temperature). You can also use a microwave, heating and mixing in 30 seconds intervals. Let the residual heat in the bowl finish melting the last semi-melted chocolate chips remaining, to avoid burning the chocolate. Once chocolate is completely melted and mixed with butter, set the bowl aside to cool down.
• With the help of a mixer, beat the eggs and egg yolk, until it's all mixed. Slowly add the sugar and continue to beat, on high speed, until it's light yellow and it almost triples in volume. (It can take about 7-10 minutes, depending on your mixer's power).
• Add about ½ cup of the egg mixture to the melted chocolate. Stir to combine (this will lighten the chocolate mixture). Then, with a rubber spatula, add the rest of the egg mixture on top of the chocolate, gently folding the chocolate into the batter with a flipping motion. You'll end up with a very light and airy chocolate batter.
• Pour the batter equally into two 9 oz. ramekins (leaving about ¾ of an inch of space on top). Place them on a rimmed baking sheet and bake for about 11 minutes. The exact time will depend on your oven.

  You can remove it once you see that it has surpassed the rim of the dish just a little bit (or got at least close to it) and it has created a crust on top. When you touch the souffle, it should feel wiggly inside.

  If overbaked it won't be molten inside.

Assembling the dish

• Using a kitchen tong, place the ramekin on a big plate, immediately after you remove it from the oven.
• Get the ice cream bar and insert it into the Molten chocolate souffle. Drizzle the chocolate sauce on top and around the dish. Add the strawberries and chopped almonds on top and around the dessert. You can also add extra heart candy to make it even more romantic.