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Chocolate Hazelnut Lava Cake

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A rich and indulgent dessert with a soft, cakey exterior and a gooey, molten chocolate-hazelnut center. Perfect for a cozy night in or a special celebration, this lava cake comes together in under 30 minutes with simple pantry staples.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 25-30 minutes
  • Yield: 4 individual lava cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Unsweetened cocoa powder, for dusting ramekins
  • 4 ounces semisweet dark chocolate (about 62% cacao), chopped
  • 1/2 cup unsalted butter (1 stick)
  • 1/4 cup all-purpose flour
  • 1/2 cup powdered sugar (confectioners’ sugar)
  • 1/8 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)

Instructions

  1. Preheat oven to 425°F (220°C). Spray four 6-ounce ramekins with nonstick cooking spray and dust with cocoa powder.
  2. Scoop 1 tablespoon of chocolate-hazelnut spread into 4 portions, place on parchment-lined plate, and refrigerate 10–15 minutes.
  3. Melt chopped chocolate and butter together in a microwave-safe bowl, stirring until smooth. Let cool slightly.
  4. In a separate bowl, whisk flour, powdered sugar, and salt.
  5. In another bowl, whisk eggs and egg yolks until combined.
  6. Mix the dry ingredients and egg mixture into the melted chocolate mixture. Stir gently until smooth.
  7. Divide batter evenly among prepared ramekins.
  8. Press one chilled scoop of hazelnut spread into the center of each ramekin, covering with batter.
  9. Place ramekins on a baking sheet and bake 10–12 minutes, until edges are firm and centers slightly jiggly.
  10. Let rest 1 minute, then invert onto plates. Run a knife around edges if needed.
  11. Dust with powdered sugar, top with ice cream, and garnish with mint. Serve warm.

Notes

  • Do not overbake—the center should remain molten.
  • Prepare batter and refrigerate in ramekins a few hours ahead if needed.
  • Can substitute hazelnut spread with jam, caramel, or chocolate for variations.
  • Best served immediately, but leftovers can be reheated in the oven.
  • Muffin tins can be used instead of ramekins—adjust bake time slightly.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-hazelnut-lava-cake/