If you are looking for an elegant yet incredibly simple dessert, this hazelnut and chocolate molten lava cake is the perfect choice. With its delicate outer layer and irresistibly gooey center hiding a rich hazelnut heart, this dessert delivers pure indulgence in every spoonful. It’s quick to prepare, requires only a few ingredients, and feels like a gourmet treat straight from a restaurant kitchen.

Why You’ll Love This Recipe

This molten lava cake is the ultimate dessert for chocolate lovers. The combination of dark chocolate and creamy hazelnut purée creates a luxurious texture and deep flavor that feels both comforting and refined.

You’ll appreciate how easy it is to make. With just a handful of pantry staples and minimal preparation time, you can create an impressive dessert in under an hour.

It’s perfect for small gatherings or romantic dinners since the recipe makes three individual cakes. The individual ramekins ensure a beautifully molten center every time.

Another reason to love this recipe is its versatility. It can easily be adapted to gluten-free or dairy-free diets without sacrificing flavor or texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2.5 oz (70 g) dark chocolate, preferably 70% cocoa
2.1 oz (60 g) unsalted butter, softened
1/4 cup (60 g) granulated sugar
2 large eggs, at room temperature
1 oz (30 g) all-purpose flour
1 1/2 tablespoons (about 25 g) hazelnut purée

For preparing the ramekins:
1 tablespoon softened butter (for greasing)
1 tablespoon all-purpose flour (for dusting)

Directions

1. Place three ovenproof ramekins in the freezer 20 minutes before starting the recipe. This temperature shock helps create the perfect molten center.
2. Preheat your oven to 390°F (200°C) using conventional top-and-bottom heat (avoid fan mode for best results).
3. In a small saucepan over low heat, melt the dark chocolate and butter together. Stir continuously until smooth and fully combined. Remove from heat.
4. Add the sugar to the melted chocolate mixture and stir well.
5. Add the eggs one at a time, mixing thoroughly after each addition.
6. Stir in the flour until the batter is smooth and fully incorporated.
7. Remove the ramekins from the freezer. Generously butter them and lightly dust with flour, tapping out any excess.
8. Fill each ramekin halfway with chocolate batter. Add 1/2 tablespoon of hazelnut purée to the center of each. Cover with more chocolate batter, leaving a small space at the top to allow the cakes to rise.
9. Place the ramekins on the middle rack of the oven and bake for about 12 minutes. The edges should be set and slightly firm, while the center remains soft.
10. Remove from the oven and let rest for 2 to 3 minutes. Serve immediately for the perfect molten texture.

Servings and timing

Servings: 3 individual lava cakes

Prep Time: 10 minutes
Resting Time (ramekins in freezer): 20 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

Variations

For a gluten-free version, substitute the all-purpose flour with hazelnut flour, rice flour, oat flour, or almond flour in the same quantity (30 g).

For a dairy-free option, replace the butter with 60 g of plant-based margarine suitable for baking.

You can also experiment with the filling. Try inserting a square of dark chocolate instead of hazelnut purée for an extra molten core, or use almond or pistachio purée for a different nutty flavor.

For a more intense chocolate taste, increase the cocoa percentage of your chocolate to 75%.

Storage/Reheating

These molten lava cakes are best enjoyed immediately after baking. The signature runny center will firm up as they cool.

If absolutely necessary, you may refrigerate the unbaked batter (already poured into ramekins) for up to 6 hours. Before baking, allow them to return to room temperature for 45 minutes to 1 hour.

Baked lava cakes are not recommended for storage, as reheating will cook the center fully and remove the molten texture.

FAQs

Can I prepare the batter in advance?

Yes. You can prepare the batter and refrigerate it in the ramekins for a few hours. Let it return to room temperature before baking.

How do I know when the lava cakes are done?

The edges should look set and slightly firm, while the center should still look soft. Slight jiggle in the middle is ideal.

What type of chocolate should I use?

Use high-quality dark chocolate with around 70% cocoa content for the best flavor and texture.

Can I freeze the lava cakes?

You can freeze the unbaked batter in the ramekins. Bake directly from frozen, adding 1–2 extra minutes to the baking time.

Why didn’t my center stay molten?

The most common reason is overbaking. Even one or two extra minutes can cook the center completely.

Can I make this recipe without ramekins?

Ramekins are strongly recommended. If unavailable, use small ovenproof molds of similar size to ensure proper baking time.

Can I double the recipe?

Yes. Simply double all ingredients and divide evenly among additional ramekins.

Is it possible to reduce the sugar?

You may slightly reduce the sugar to 45 g, but reducing it too much can affect texture and moisture.

What can I serve with lava cake?

It pairs beautifully with vanilla ice cream, whipped cream, or a light custard sauce.

Can I use milk chocolate instead of dark chocolate?

Yes, but the result will be sweeter and less intense. You may want to slightly reduce the sugar if using milk chocolate.

Conclusion

This hazelnut and chocolate molten lava cake is proof that an impressive dessert doesn’t require complicated techniques or endless ingredients. With its rich chocolate base and creamy hazelnut center, it offers a perfectly balanced combination of textures and flavors. Whether served at a dinner party or enjoyed as a cozy homemade treat, this dessert guarantees a memorable and indulgent experience every single time.

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