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Chocolate Hazelnut Lava Cakes

chocolate hazelnut lava cakes - featured image
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These chocolate hazelnut lava cakes feature a rich, gooey chocolate center with the crunch of toasted hazelnuts. Quick to prepare and perfect for entertaining, they deliver pure comfort and wow-factor in every bite.

Ingredients

Scale
  • 4 oz bittersweet chocolate, chopped
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup hazelnuts, toasted and roughly chopped
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract (optional)
  • 2 tbsp all-purpose flour (or almond flour for gluten-free)
  • 4 tbsp chocolate hazelnut spread (like Nutella)
  • Powdered sugar, for dusting (optional)
  • Extra chopped hazelnuts, for garnish
  • Fresh berries or vanilla ice cream, for serving (optional)

Instructions

  1. Generously grease six 6-ounce ramekins with butter or cooking spray and place on a baking sheet. If using muffin tins, line with parchment rounds.
  2. Preheat oven to 425°F (220°C). Spread hazelnuts on a baking sheet and toast for 8 minutes, then rub off skins and roughly chop.
  3. In a small saucepan over low heat, melt chopped chocolate and butter until glossy and smooth. Set aside to cool slightly.
  4. In a medium bowl, whisk together eggs, egg yolks, and sugar until pale and slightly thickened (about 2 minutes). Add salt and vanilla extract.
  5. Slowly pour melted chocolate mixture into the egg mixture, whisking constantly until fully blended.
  6. Sift in flour and fold gently with a spatula until just combined. Fold in toasted hazelnuts.
  7. Divide half the batter evenly among the ramekins. Place 2 tsp chocolate hazelnut spread in the center of each, then cover with remaining batter and smooth tops.
  8. Bake on the center rack for 11-13 minutes, until edges are set but centers are soft and slightly jiggly.
  9. Let cakes cool for 1 minute, then run a knife around the edges and invert onto plates or serve in ramekins.
  10. Dust with powdered sugar, sprinkle with extra hazelnuts, and add berries or ice cream if desired. Serve immediately.

Notes

For gluten-free, use almond flour. For dairy-free, substitute coconut oil or vegan butter and use a dairy-free chocolate hazelnut spread. Batter can be made ahead and chilled for up to 24 hours. Freeze unbaked cakes in ramekins and bake straight from frozen, adding a couple minutes to baking time. Serve warm for best results.

Nutrition

Keywords: chocolate lava cake, hazelnut, molten cake, dessert, easy, quick, Nutella, gluten-free option, dairy-free option, entertaining, comfort food

Find it online: https://bitematrix.com/chocolate/