Nutella Lava Cakes

nutella_lava_Cake

Nutella Lava Cake

Rich hazelnut flavored chocolate cake with molten lava Nutella filling in the center, this Nutella Lava Cake is a perfect dessert for Valentine’s Day or anytime you want to impress a date or sweetheart.  Super easy to make, it’s a winning dessert.  Serve with fresh whipped cream, ice cream or a dusting of powdered sugar for a memorable dessert.  

If death by chocolate was a thing – this molten chocolate Nutella lava cake would be guilty chocolate lovers would die a thousand deaths to enjoy this!

This is not an ordinary chocolate cake, it’s super decadent with molten lava filling in the center. 

You can also mix in peanut butter, almond butter or your favorite fruit preserves to change up the flavor profile even more.   Raspberry preserves and chocolate are amazing together!  

 

Ingredients in Nutella Lava Cake

  • 1 stick of butter plus 1 tablespoon melted butter
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 6 oz semi-sweet chocolate bar, chopped
  • 5 tablespoons Nutella, divided
  • 1 teaspoon vanilla extract
  • 3 eggs, room temperature
  • 1/2 cup granulated sugar
  • pinch of salt
  • powdered sugar for dusting

nutella_lava_Cake_Ingredients

How to Make Nutella Lava Cakes

Preheat the oven to 425° F. 

Brush melted butter into four 6-oz ramekins. 

In a small bowl, combine 1 tablespoon cocoa powder with 1 tablespoon flour and use this to dust the insides of the ramekins, shaking out the excess.  Set aside on a baking sheet. 

In a medium saucepan, combine the stick of butter with the chopped chocolate.  Heat over low heat until the butter and chocolate are melted.  Add 1 tablespoon of Nutella to the melted chocolate and stir in until incorporated.   Remove from the heat and stir in one teaspoon vanilla extract. 

In a large bowl, beat the eggs and sugar and a pinch of salt with an electric mixer until thick and pale yellow, about 3 minutes. 

Gently fold in the chocolate using a rubber spatula until incorporated.  Fold in the 1/4 cup of flour with the spatula, just until incorporated. 

Spoon two-thirds of the batter into the prepared ramekins, then spoon one tablespoon of Nutella on top. 

nutella_lava_Cake_Filling

Cover with the remaining chocolate batter and smooth the tops. 

Bake in the center of the oven for 16 minutes.  The tops will be cracked and the centers soft and jiggly. 

Let the cakes cool for 6 to 8 minutes. 

Run a knife along the edge of the cake and the ramekins to loosen.  Place the serving plate on top of the ramekin and invert the plate so that the cakes fall into the center of the plate.  Gently remove the ramekin.  Dust lightly with powdered sugar if desired. 

Serve with vanilla ice cream, whipped cream or with fresh fruit, or all of the above. 

If you are planning to make these ahead of time, you can make the cake batter and fill and place the ramekins in the refrigerator just before baking.  Bring the ramekins to room temperature while heating the oven.  Bake for 16 minutes and cool for 6 minutes. 

 

nutella_lava_Cake_recipe

Additional Desserts for Valentine’s Day

Valentine Dessert Charcuterie Board

5 Easy Valentine’s Desserts You Can Make at Home

Skillet Chocolate Chip Cookie

Browned Butter Chocolate Chip Cookies

Skillet S’mores Dip

Easy Pistachio Pie Recipe

 

nutella_lava_Cake

Nutella Lava Cakes

Rich hazelnut flavored chocolate cake with molten lava Nutella filling in the center, this Nutella Lava Cake is a perfect dessert for Valentine's Day or anytime you want to impress a date or sweetheart.
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Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Nutella Lava Cake
Prep Time: 15 minutes
Cook Time: 15 minutes
Cool Time: 5 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories:
Author: Eva Fry

Ingredients

  • 1 stick of butter plus 1 tablespoon melted butter
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 6 oz semi-sweet chocolate bar chopped
  • 5 tablespoons Nutella divided
  • 1 teaspoon vanilla extract
  • 3 eggs room temperature
  • 1/2 cup granulated sugar
  • pinch of salt
  • powdered sugar for dusting

Instructions

  • Preheat the oven to 425° F.
  • Brush melted butter into four 6-oz ramekins.
  • In a small bowl, combine 1 tablespoon cocoa powder with 1 tablespoon flour and use this to dust the insides of the ramekins, shaking out the excess.  Set aside on a baking sheet.
  • In a medium saucepan, combine the stick of butter with the chopped chocolate.  Heat over low heat until the butter and chocolate are melted.  Add 1 tablespoon of Nutella to the melted chocolate and stir in until incorporated.   Remove from the heat and stir in one teaspoon vanilla extract.
  • In a large bowl, beat the eggs and sugar and a pinch of salt with an electric mixer until thick and pale yellow, about 3 minutes.
  • Gently fold in the chocolate using a rubber spatula until incorporated.  Fold in the 1/4 cup of flour with the spatula, just until incorporated.
  • Spoon two-thirds of the batter into the prepared ramekins, then spoon one tablespoon of Nutella on top.  Cover with the remaining chocolate batter and smooth the tops.
  • Bake in the center of the oven for 16 minutes.  The tops will be cracked and the centers soft and jiggly.
  • Let the cakes cool for 6 to 8 minutes.
  • Run a knife along the edge of the cake and the ramekins to loosen.  Place the serving plate on top of the ramekin and invert the plate so that the cakes fall into the center of the plate.  Gently remove the ramekin.  Dust lightly with powdered sugar if desired.
  • Serve with vanilla ice cream, whipped cream or with fresh fruit, or all of the above.

Notes

If you are planning to make these ahead of time, you can make the cake batter and fill and place the ramekins in the refrigerator just before baking.  Bring the ramekins to room temperature while heating the oven.  Bake for 16 minutes and cool for 6 minutes. 

 

 

 

 

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