Chocolate Hazelnut Lava Cakes
Chocolate Hazelnut Lava Cakes
Ingredients
For the Lava Cakes
- 1/2 cup unsalted butter, plus more for ramekins
- 4 ounces bittersweet chocolate, good quality (60-70% cacao), chopped
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons hazelnut spread, such as Nutella, frozen into 1-tablespoon portions
- 1 tablespoon cocoa powder, for dusting ramekins
For Serving (Optional)
- 2 tablespoons powdered sugar, for dusting
- 1/2 cup fresh raspberries
- 1 cup heavy cream, for whipped cream
Instructions
- 1
Preheat your oven to 400°F. Generously butter four 6-ounce ramekins. Dust the buttered ramekins with cocoa powder, tapping out any excess. Place one frozen 1-tablespoon portion of hazelnut spread into the center of each ramekin and set aside.
⏱️ 5 min•🌡️ 400
- 2
In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl, microwaving in 30-second intervals), melt the 1/2 cup of unsalted butter and chopped bittersweet chocolate. Stir until smooth and fully combined. Remove from heat and let cool slightly for 5 minutes.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the 2 large eggs, 2 large egg yolks, granulated sugar, vanilla extract, and salt until the mixture is light in color and slightly frothy, about 2-3 minutes.
⏱️ 3 min
- 4
Gently fold the slightly cooled chocolate mixture into the egg mixture using a rubber spatula until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
Sift the all-purpose flour over the chocolate-egg mixture. Fold gently until no streaks of flour remain. Again, do not overmix, as this can make the cakes tough.
⏱️ 2 min
- 6
Divide half of the batter evenly among the prepared ramekins, pouring it over the frozen hazelnut spread. Then, carefully cover the hazelnut spread with the remaining batter, ensuring it's fully enclosed.
⏱️ 3 min
- 7
Place the ramekins on a baking sheet and bake for 12 to 15 minutes, or until the edges are set and firm but the center still appears slightly jiggly when gently shaken. The internal temperature should be around 200°F for a molten center.
⏱️ 15 min•🌡️ 400
- 8
Carefully remove the ramekins from the oven. Let them cool for 1 minute before inverting each cake onto a serving plate. Dust with powdered sugar, and garnish with fresh raspberries and a dollop of freshly whipped cream, if desired. Serve immediately.
⏱️ 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 ramekins
- 4 ounces bittersweet chocolate, good quality (60-70% cacao), chopped
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons hazelnut spread, such as Nutella, frozen into 1-tablespoon portions
- 1 tablespoon cocoa powder, for dusting ramekins
For Serving (Optional)
- 2 tablespoons powdered sugar, for dusting
- 1/2 cup fresh raspberries
- 1 cup heavy cream, for whipped cream
Instructions
- 1
Preheat your oven to 400°F. Generously butter four 6-ounce ramekins. Dust the buttered ramekins with cocoa powder, tapping out any excess. Place one frozen 1-tablespoon portion of hazelnut spread into the center of each ramekin and set aside.
⏱️ 5 min•🌡️ 400 - 2
In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl, microwaving in 30-second intervals), melt the 1/2 cup of unsalted butter and chopped bittersweet chocolate. Stir until smooth and fully combined. Remove from heat and let cool slightly for 5 minutes.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the 2 large eggs, 2 large egg yolks, granulated sugar, vanilla extract, and salt until the mixture is light in color and slightly frothy, about 2-3 minutes.
⏱️ 3 min - 4
Gently fold the slightly cooled chocolate mixture into the egg mixture using a rubber spatula until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Sift the all-purpose flour over the chocolate-egg mixture. Fold gently until no streaks of flour remain. Again, do not overmix, as this can make the cakes tough.
⏱️ 2 min - 6
Divide half of the batter evenly among the prepared ramekins, pouring it over the frozen hazelnut spread. Then, carefully cover the hazelnut spread with the remaining batter, ensuring it's fully enclosed.
⏱️ 3 min - 7
Place the ramekins on a baking sheet and bake for 12 to 15 minutes, or until the edges are set and firm but the center still appears slightly jiggly when gently shaken. The internal temperature should be around 200°F for a molten center.
⏱️ 15 min•🌡️ 400 - 8
Carefully remove the ramekins from the oven. Let them cool for 1 minute before inverting each cake onto a serving plate. Dust with powdered sugar, and garnish with fresh raspberries and a dollop of freshly whipped cream, if desired. Serve immediately.
⏱️ 2 min