Chocolate Hazelnut Lava Cakes
Chocolate Hazelnut Lava Cakes
Ingredients
For the Lava Cakes
- 1/2 cup unsalted butter, melted, plus more for ramekins
- 6 ounces semisweet chocolate chips, or chopped semisweet chocolate
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 4 tablespoons hazelnut spread
- 1/4 teaspoon salt
- 1 tablespoon cocoa powder, for dusting ramekins
For Garnish (Optional)
- 1 tablespoon powdered sugar, for dusting
- 1/2 cup fresh raspberries
- 1/2 cup whipped cream
Instructions
- 1
Preheat your oven to 400°F. Generously butter four 6-ounce ramekins, then dust them with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Create a double boiler: In a heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl does not touch the water), melt the 1/2 cup of unsalted butter and semisweet chocolate chips, stirring occasionally until smooth and fully combined. Remove the bowl from the heat and let the mixture cool slightly for a few minutes.
⏱️ 5 min
- 3
In a separate medium-sized bowl, whisk together the granulated sugar, large eggs, and large egg yolks until the mixture is light in color and creamy.
⏱️ 3 min
- 4
Gradually whisk the slightly cooled chocolate mixture into the egg mixture until it is well combined and smooth.
⏱️ 2 min
- 5
Sift the all-purpose flour and salt over the chocolate-egg mixture. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this can make the cakes tough.
⏱️ 2 min
- 6
Divide half of the batter evenly among the four prepared ramekins. Place 1 tablespoon of hazelnut spread directly into the center of the batter in each ramekin. Then, carefully spoon the remaining batter over the hazelnut spread, ensuring it is completely covered.
⏱️ 3 min
- 7
Bake the lava cakes for 12 to 14 minutes, or until the edges are set and firm but the center still jiggles slightly when gently shaken. This indicates a molten center.
⏱️ 13 min•🌡️ 400
- 8
Carefully remove the ramekins from the oven. Let them cool for 1 minute, then invert each cake onto a dessert plate. Dust with powdered sugar and serve immediately with fresh raspberries and whipped cream, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Hazelnut Lava Cakes
Ingredients
For the Lava Cakes
- 1/2 cup unsalted butter, melted, plus more for ramekins
- 6 ounces semisweet chocolate chips, or chopped semisweet chocolate
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 4 tablespoons hazelnut spread
- 1/4 teaspoon salt
- 1 tablespoon cocoa powder, for dusting ramekins
For Garnish (Optional)
- 1 tablespoon powdered sugar, for dusting
- 1/2 cup fresh raspberries
- 1/2 cup whipped cream
Instructions
- 1
Preheat your oven to 400°F. Generously butter four 6-ounce ramekins, then dust them with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Create a double boiler: In a heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl does not touch the water), melt the 1/2 cup of unsalted butter and semisweet chocolate chips, stirring occasionally until smooth and fully combined. Remove the bowl from the heat and let the mixture cool slightly for a few minutes.
⏱️ 5 min - 3
In a separate medium-sized bowl, whisk together the granulated sugar, large eggs, and large egg yolks until the mixture is light in color and creamy.
⏱️ 3 min - 4
Gradually whisk the slightly cooled chocolate mixture into the egg mixture until it is well combined and smooth.
⏱️ 2 min - 5
Sift the all-purpose flour and salt over the chocolate-egg mixture. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this can make the cakes tough.
⏱️ 2 min - 6
Divide half of the batter evenly among the four prepared ramekins. Place 1 tablespoon of hazelnut spread directly into the center of the batter in each ramekin. Then, carefully spoon the remaining batter over the hazelnut spread, ensuring it is completely covered.
⏱️ 3 min - 7
Bake the lava cakes for 12 to 14 minutes, or until the edges are set and firm but the center still jiggles slightly when gently shaken. This indicates a molten center.
⏱️ 13 min•🌡️ 400 - 8
Carefully remove the ramekins from the oven. Let them cool for 1 minute, then invert each cake onto a dessert plate. Dust with powdered sugar and serve immediately with fresh raspberries and whipped cream, if desired.
⏱️ 3 min