Chocolate Hazelnut Lava Cakes
Chocolate Hazelnut Lava Cakes
Ingredients
For the Lava Cakes
- 1/2 cup unsalted butter, plus more for greasing ramekins
- 6 ounces dark chocolate, 70% cacao, finely chopped
- 1/4 cup chocolate hazelnut spread
- 1/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup hazelnuts, toasted and finely chopped, optional
For Serving
- 2 tablespoons powdered sugar, for dusting, as needed
- 1/2 cup fresh raspberries, as needed
- 1 pint vanilla ice cream, as needed
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 5 min
- 3
Stir the chocolate hazelnut spread into the melted chocolate mixture until it is fully incorporated and smooth.
⏱️ 1 min
- 4
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.
⏱️ 3 min
- 5
Gently fold the egg mixture into the chocolate mixture until just combined. Be careful not to overmix.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
Divide the batter evenly among the 4 prepared ramekins.
⏱️ 2 min
- 8
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.
⏱️ 15 min•🌡️ 400
- 9
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.
⏱️ 2 min
- 10
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Hazelnut Lava Cakes
Ingredients
For the Lava Cakes
- 1/2 cup unsalted butter, plus more for greasing ramekins
- 6 ounces dark chocolate, 70% cacao, finely chopped
- 1/4 cup chocolate hazelnut spread
- 1/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup hazelnuts, toasted and finely chopped, optional
For Serving
- 2 tablespoons powdered sugar, for dusting, as needed
- 1/2 cup fresh raspberries, as needed
- 1 pint vanilla ice cream, as needed
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 5 min - 3
Stir the chocolate hazelnut spread into the melted chocolate mixture until it is fully incorporated and smooth.
⏱️ 1 min - 4
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.
⏱️ 3 min - 5
Gently fold the egg mixture into the chocolate mixture until just combined. Be careful not to overmix.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
Divide the batter evenly among the 4 prepared ramekins.
⏱️ 2 min - 8
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.
⏱️ 15 min•🌡️ 400 - 9
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.
⏱️ 2 min - 10
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.
⏱️ 2 min