Chocolate Hazelnut Lava Cake Recipe

Prep Time 15 mins
Cook Time 12 mins
Rest Time 2 mins
Total Time 29 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

A rich and indulgent Chocolate Hazelnut Lava Cake with a soft, delicate exterior and a warm, gooey molten center. This elegant dessert combines deep chocolate flavor with creamy hazelnut richness, making it perfect for special occasions or when you want a bakery-style treat at home.

Ingredients
    For the Lava Cake Batter
  • 120 g dark chocolate (chopped, high quality)
  • 100 g unsalted butter
  • 2 large eggs (room temperature)
  • 2 egg yolks
  • 60 g granulated sugar
  • 30 g all-purpose flour (sifted)
  • 1 tsp vanilla extract
  • 1 pinch salt
    • For the Hazelnut Filling
  • 4 tbsp chocolate hazelnut spread (smooth)
  • 2 tbsp crushed toasted hazelnuts (optional for texture)
    • For Greasing & Dusting
  • 1 tbsp butter (for greasing ramekins)
  • 1 tbsp cocoa powder (for dusting)
    • For Garnish (Optional)
  • Powdered sugar
  • Fresh berries (strawberries or raspberries)
  • Extra chopped hazelnuts
Instructions
    Prepare the Ramekins
  1. 1
    Grease 4 ramekins generously with butter, ensuring all sides are coated. Lightly dust with cocoa powder and tap out excess. This prevents sticking and gives a clean finish when unmolding.
    2. Melt Chocolate and Butter
  2. 2
    In a heatproof bowl, combine chopped dark chocolate and butter. Melt using a double boiler or microwave in short bursts (20–30 seconds), stirring between intervals until smooth and glossy. Let it cool slightly.
    3. Whisk Eggs and Sugar
  3. 3
    In a separate bowl, whisk the eggs, egg yolks, and sugar until the mixture becomes pale, slightly thick, and creamy. This step helps create a soft cake texture.
    4. Combine Mixtures
  4. 4
    Slowly pour the melted chocolate mixture into the egg mixture while whisking gently. Add vanilla extract and a pinch of salt. Mix until fully combined.
    5. Add Flour
  5. 5
    Sift in the flour and fold gently using a spatula. Do not overmix—just combine until smooth to keep the batter light.
    6. Fill and Add Hazelnut Center
  6. 6
    Pour batter into the prepared ramekins, filling halfway. Add 1 tablespoon of chocolate hazelnut spread in the center, then cover with more batter until about ¾ full. Optionally sprinkle crushed hazelnuts inside.
    7. Bake
  7. 7
    Place ramekins on a baking tray and bake in a preheated oven at 200°C for 12–14 minutes. The edges should be set, but the center should remain soft.
    8. Rest and Serve
  8. 8
    Allow cakes to rest for 5 minutes after baking. Carefully invert onto serving plates. Dust with powdered sugar and garnish as desired. Serve immediately for the perfect molten center.
Note
  • Use high-quality dark chocolate for the best flavor and texture.
  • Do not overbake—this is the most common mistake. The center must stay molten.
  • You can freeze the filled ramekins for 30 minutes before baking for an even thicker lava center.
  • Substitute hazelnut spread with peanut butter or almond butter if preferred.
  • Serve immediately; lava cakes lose their molten texture as they cool.
Keywords: easy dessert, chocolate lava cake, hazelnut dessert, quick baking, indulgent treat
Read it online: https://petitepanini.com/recipe/chocolate-hazelnut-lava-cake-recipe/