This Chocolate Hazelnut Lava Cake is a rich and indulgent dessert with a soft, cakey exterior and a gooey, molten center made from creamy chocolate-hazelnut spread. I love how the outer shell holds its shape while hiding a surprise of warm, flowing chocolate inside. It’s a perfect dessert to end a cozy dinner or celebrate a special moment, and the best part is that I can make it in under 30 minutes with just a few pantry staples.

Why You’ll Love This Recipe

I love how easy this recipe is to prepare, yet it delivers a dessert that feels truly luxurious. I don’t need any special tools or skills to pull it off, and the final result always impresses. The warm, molten center contrasts beautifully with the soft cake and cold scoop of vanilla ice cream on top. I also appreciate how customizable it is—whether I stick to the classic chocolate-hazelnut flavor or experiment with other fillings, the result is always decadent.

Ingredients

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

• Unsweetened cocoa powder, for dusting ramekins

• 4 ounces semisweet dark chocolate (about 62% cacao), chopped

• ½ cup unsalted butter (1 stick)

• ¼ cup all-purpose flour

• ½ cup powdered sugar (also called confectioners’ sugar)

• ⅛ teaspoon salt

• 2 large eggs

• 2 large egg yolks

• 4 tablespoons chocolate-hazelnut spread (such as Nutella), chilled

• Powdered sugar, for dusting the finished cakes

• Vanilla ice cream, for serving

• Fresh mint leaves, for garnish (optional)

Directions

1. I preheat my oven to 425°F (220°C) and prepare four 6-ounce ramekins by spraying them with nonstick cooking spray. Then, I dust the insides with unsweetened cocoa powder to help the cakes release easily after baking.

2. I scoop about one tablespoon of chocolate-hazelnut spread into four portions and place them on a plate lined with parchment paper. I refrigerate them for 10 to 15 minutes so they firm up slightly.

3. In a microwave-safe bowl, I combine the chopped semisweet chocolate and butter. I microwave in 30-second intervals, stirring after each, until both are melted and the mixture is smooth. I set it aside to cool slightly.

4. In another bowl, I whisk together the flour, powdered sugar, and salt.

5. In a third bowl, I whisk the eggs and egg yolks until well combined.

6. I pour the dry ingredients and the egg mixture into the bowl with the melted chocolate. Using a rubber spatula, I gently stir until the batter is smooth and thick, making sure there are no lumps.

7. I divide the chocolate batter evenly among the prepared ramekins.

8. I press one chilled scoop of chocolate-hazelnut spread into the center of each ramekin, making sure it’s covered with batter.

9. I place the ramekins on a baking sheet and bake for 10 to 12 minutes. The edges should look firm while the centers remain soft and slightly jiggly.

10. I let the cakes rest for 1 minute. Then, holding each ramekin with an oven mitt, I place a plate over the top and gently invert it to release the cake. If it sticks, I run a small knife around the edges to help it loosen.

11. I dust the cakes with powdered sugar, add a scoop of vanilla ice cream on top, and garnish with fresh mint if I like. I serve immediately while warm.

Servings And Timing

• Servings: 4 individual lava cakes

• Prep Time: 15 minutes

• Cook Time: 10 to 12 minutes

• Total Time: Approximately 25 to 30 minutes

Variations

• Nut-Free Version: I swap the chocolate-hazelnut spread for a piece of semisweet chocolate or a spoonful of ganache to keep it nut-free.

• Fruit-Filled Center: Sometimes I add raspberry jam or cherry preserves to the center instead of hazelnut spread for a fruity surprise.

• Salted Caramel Core: A spoonful of thick salted caramel makes an amazing alternative filling that melts beautifully.

• White Chocolate Twist: I mix white chocolate with the semisweet chocolate for a sweeter and creamier variation.

• Mini Lava Cakes: I use smaller ramekins or muffin tins to make bite-sized versions and reduce the baking time by a couple of minutes.

Storage/Reheating

These lava cakes are best enjoyed fresh, but if I need to store them, I cover and refrigerate the baked cakes for up to one day. To reheat, I place the cake (still in the ramekin if possible) in a 300°F (150°C) oven for about 5 minutes. This helps warm the center without overbaking the outside. I avoid microwaving, as it can cook the center too much and ruin the lava texture.

FAQs

Can I Make Lava Cakes Ahead Of Time?

Yes, I often prepare the batter and assemble the cakes in ramekins ahead of time. I cover them and refrigerate for up to a few hours. Before baking, I let them sit at room temperature for 20 to 30 minutes and then bake as usual.

Why Did My Lava Cake Not Have A Molten Center?

This usually happens if I overbake the cake. I aim for 10 to 12 minutes, depending on my oven. The edges should look firm while the center still jiggles slightly. Taking them out at the right time is key to achieving the lava effect.

Can I Use Muffin Tins Instead Of Ramekins?

Yes, if I don’t have ramekins, I use a muffin tin with deep wells. I make sure to grease and dust the tins thoroughly to prevent sticking. I also keep an eye on baking time, as it may be slightly shorter.

What’s The Best Way To Serve These Cakes?

I like to serve the cakes warm with a dusting of powdered sugar and a scoop of vanilla ice cream. Fresh berries or mint leaves make a nice garnish too. The contrast of warm cake and cold ice cream is part of what makes this dessert so special.

Can I Freeze The Lava Cakes?

I can freeze the unbaked, assembled cakes in ramekins. When I’m ready to bake, I let them thaw in the fridge overnight and bring them to room temperature before baking. I never bake straight from frozen, as the center may not cook properly.

Conclusion

This Chocolate Hazelnut Lava Cake recipe is one of my favorite go-to desserts when I want something warm, rich, and impressive. The contrast between the cakey outside and the flowing chocolate-hazelnut center is irresistible. It’s simple enough for a weeknight treat but elegant enough for a dinner party. Once I tried it, it quickly became a staple in my dessert rotation.