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Preheat your oven to 400°F. Thoroughly grease 4 (6-ounce) ramekins with butter, then lightly flour them, tapping out any excess. Place the prepared ramekins on a baking sheet.

In a heatproof bowl set over a saucepan of simmering water (creating a double boiler), melt the 1/2 cup unsalted butter and finely chopped dark chocolate, stirring occasionally until completely smooth. Remove the bowl from the heat.

Stir the chocolate hazelnut spread into the melted chocolate mixture until it is fully incorporated and smooth.

In a separate medium bowl, whisk together the granulated sugar, 2 large eggs, and 2 large egg yolks until the mixture is light in color and slightly thickened, about 2-3 minutes.

Gently fold the egg mixture into the chocolate mixture until just combined. Be careful not to overmix.

Sift the all-purpose flour and salt over the chocolate-egg mixture. Fold gently with a spatula until no streaks of flour remain. Again, do not overmix, as this can make the cakes tough.

Divide the batter evenly among the 4 prepared ramekins.

Bake for 12-15 minutes, or until the edges of the cakes are set and firm, but the centers are still soft and jiggly when gently shaken. This ensures the molten lava center.

Carefully remove the ramekins from the oven. Let them cool for 1-2 minutes on the baking sheet. Then, using oven mitts, carefully invert each cake onto a serving plate.

Dust generously with powdered sugar, garnish with fresh raspberries and chopped hazelnuts (if using), and serve immediately with a scoop of vanilla ice cream on the side.


Preheat your oven to 400°F. Thoroughly grease 4 (6-ounce) ramekins with butter, then lightly flour them, tapping out any excess. Place the prepared ramekins on a baking sheet.

In a heatproof bowl set over a saucepan of simmering water (creating a double boiler), melt the 1/2 cup unsalted butter and finely chopped dark chocolate, stirring occasionally until completely smooth. Remove the bowl from the heat.

Stir the chocolate hazelnut spread into the melted chocolate mixture until it is fully incorporated and smooth.

In a separate medium bowl, whisk together the granulated sugar, 2 large eggs, and 2 large egg yolks until the mixture is light in color and slightly thickened, about 2-3 minutes.

Gently fold the egg mixture into the chocolate mixture until just combined. Be careful not to overmix.

Sift the all-purpose flour and salt over the chocolate-egg mixture. Fold gently with a spatula until no streaks of flour remain. Again, do not overmix, as this can make the cakes tough.

Divide the batter evenly among the 4 prepared ramekins.

Bake for 12-15 minutes, or until the edges of the cakes are set and firm, but the centers are still soft and jiggly when gently shaken. This ensures the molten lava center.

Carefully remove the ramekins from the oven. Let them cool for 1-2 minutes on the baking sheet. Then, using oven mitts, carefully invert each cake onto a serving plate.

Dust generously with powdered sugar, garnish with fresh raspberries and chopped hazelnuts (if using), and serve immediately with a scoop of vanilla ice cream on the side.
