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Hazelnut and Chocolate Molten Lava Cake

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Hazelnut and Chocolate Molten Lava Cake is an elegant yet simple dessert featuring a tender chocolate exterior with a rich, gooey center and a creamy hazelnut heart. Made with just a handful of ingredients, these individual cakes deliver a restaurant-quality indulgence in under an hour.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes (including 20 minutes freezing)
  • Yield: 3 individual cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Place three ovenproof ramekins in the freezer for 20 minutes before starting.
  2. Preheat oven to 390°F (200°C) using conventional top-and-bottom heat.
  3. Melt dark chocolate and butter together over low heat, stirring until smooth. Remove from heat.
  4. Stir in sugar until fully combined.
  5. Add eggs one at a time, mixing thoroughly after each addition.
  6. Fold in flour until the batter is smooth and fully incorporated.
  7. Remove ramekins from freezer. Butter generously and dust lightly with flour, tapping out excess.
  8. Fill ramekins halfway with batter. Add 1/2 tablespoon hazelnut purée to the center of each. Cover with remaining batter, leaving a little space at the top.
  9. Bake on the middle rack for about 12 minutes, until edges are set but centers remain soft.
  10. Let rest 2–3 minutes, then serve immediately for a molten center.

Notes

  • Do not overbake; even 1–2 extra minutes can set the center fully.
  • Use high-quality dark chocolate for best flavor.
  • For gluten-free, substitute flour with almond, rice, oat, or hazelnut flour.
  • For dairy-free, replace butter with plant-based margarine.
  • Best served immediately after baking for optimal molten texture.

Nutrition

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