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Decadent Chocolate Nutella Lava Cakes

The first time I tasted a lava cake, it was in a small, dimly lit bistro in Paris. The aroma of rich, dark chocolate filled the air as the waiter placed the warm, individual cake in front of me. The moment my spoon broke through the slightly firm exterior and molten chocolate oozed out, I was hooked. It was pure indulgence, a moment of culinary bliss that I’ve been chasing ever since. This recipe, with its irresistible Nutella center, comes incredibly close to capturing that magic, offering a taste of Parisian elegance in the comfort of your own home.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10-14 minutes
Total Time: 25-29 minutes
Servings: 4
Yield: 4 cakes
Dietary Type: Not Gluten-Free

Ingredients

6 ounces bittersweet chocolate chips (Ghiardelli recommended)
4 tablespoons Nutella
6 tablespoons flour
11 tablespoons unsalted butter
3 eggs
3 egg yolks (in addition to the 3 eggs above)
1/4 cup sugar
2 tablespoons sugar (in addition to the 1/4 cup above)
1/4 cup hazelnuts, chopped
Strawberries, for garnish

Equipment Needed

Double boiler or heatproof bowl and saucepan
Mixer with whisk attachment
Four small ramekins
Cooking spray
Cooking tray
Plates for inverting
Kitchen towel
Cutting board
Knife

Instructions

Begin by preparing your double boiler. If you don’t have one, a heatproof bowl set over a simmering pot of water works perfectly. Ensure the bottom of the bowl doesn’t touch the water. Place the butter and chocolate chips into the double boiler. Allow them to melt completely over the steaming water, stirring frequently to ensure even melting and prevent scorching. Patience is key here; low and slow is the way to go.
While the chocolate and butter are melting, turn your attention to the eggs and sugar. In the bowl of your mixer, combine the eggs, egg yolks, and both the 1/4 cup sugar and 2 tablespoons sugar. Using the whisk attachment, mix on medium-high speed until the mixture becomes light and thick. This should take about 8-9 minutes. You’re looking for a pale, ribbon-like consistency that almost triples in volume. This step is crucial for creating the airy, delicate texture of the cake.
Once the egg mixture is light and thick, add the flour. Mix until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, resulting in a tougher cake. A few streaks of flour are okay; they will disappear in the next step.
Now comes the decadent part. Slowly and gradually pour the melted chocolate/butter mixture into the egg mixture, mixing on low speed until well combined. Continue mixing until the batter develops a glossy sheen, about 5-6 minutes. This gradual incorporation ensures a smooth, emulsified batter.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). While the batter is finishing its final mixing, generously spray the four small ramekins with cooking spray. This ensures that the cakes release easily after baking. Be thorough in your spraying, covering every nook and cranny.
With the ramekins prepped and the batter ready, it’s time to assemble the lava cakes. Place the sprayed ramekins onto a cooking tray. This makes it easier to transfer them to and from the oven.
Ladle the batter halfway up the side of each ramekin. Then, spoon 1 tablespoon of Nutella into the center of each ramekin.
Finish ladling the remaining batter into each ramekin, ensuring that the Nutella is completely covered. Be careful not to overfill, as the cakes will rise during baking. Leave a little room at the top to prevent overflowing.
Bake the ramekins for 10-14 minutes, or until the outside is solid and the top appears to be soft but not jiggly. The baking time can vary depending on your oven, so keep a close eye on them. The key is to achieve a cooked exterior with a molten center. A toothpick inserted into the edge should come out clean, while the center should remain gooey.
While the cakes are baking, prepare your garnish. Chop the hazelnuts and cut the strawberries.
When the cakes are ready, carefully remove them from the oven. Place a plate on top of each ramekin and quickly invert it. Using a kitchen towel to protect your hands from the heat, carefully remove the ramekin. The cake should fall right out onto the plate. If it doesn’t release immediately, gently tap the bottom of the ramekin.
Garnish each cake with the chopped hazelnuts and strawberries. Serve immediately while still warm and the Nutella center is molten.

Expert Tips & Tricks

Temperature is key: Ensure the butter and chocolate are completely melted and smooth before adding them to the egg mixture. If the chocolate is too hot, it could cook the eggs.
Don’t overbake: The secret to a perfect lava cake is the molten center. Keep a close watch on the cakes in the oven, and err on the side of underbaking rather than overbaking.
Room temperature eggs: Using room temperature eggs helps them whip up to a better volume, resulting in a lighter cake.
For an extra touch of elegance: Dust the finished cakes with a light coating of powdered sugar before garnishing.
Add a pinch of salt: A tiny pinch of salt to the batter can enhance the chocolate flavor.
Consider adding a tablespoon of coffee liqueur or strong brewed coffee to the batter to deepen the chocolate flavor even further.

Serving & Storage Suggestions

These Chocolate Nutella Lava Cakes are best served immediately while the center is warm and molten. They are beautiful served with a scoop of vanilla ice cream or a dollop of whipped cream to contrast with the rich chocolate.

If you have any leftovers (though it’s unlikely!), they can be stored in the refrigerator for up to 2 days. To reheat, microwave for 15-20 seconds or warm in a preheated oven at 300°F (150°C) for about 5-7 minutes, though the center may not be as molten as when freshly baked. Note that refrigerating and reheating can alter the texture of the cake.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	852.1 kcal	N/A
Calories from Fat	641 g	75%
Total Fat	71.3 g	109%
Saturated Fat	41.7 g	208%
Cholesterol	348 mg	115%
Sodium	81.3 mg	3%
Total Carbohydrate	54 g	18%
Dietary Fiber	9.2 g	36%
Sugars	29.8 g	119%
Protein	15.8 g	31%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version. Be sure to choose a blend that contains xanthan gum to help bind the ingredients.
Dairy-Free: Use a dairy-free butter substitute and dairy-free chocolate chips to make a dairy-free version.
Nut-Free: Omit the hazelnuts for garnish and ensure that the Nutella is substituted with a nut-free chocolate spread.
Different Nuts: Experiment with other chopped nuts like walnuts, pecans, or almonds for garnish.
Flavored Nutella: While classic Nutella is delicious, consider trying different flavored Nutella variations, such as dark chocolate or white chocolate, for a unique twist.
A hint of cinnamon or cardamom in the batter can provide a warm, spiced dimension.

FAQs (Frequently Asked Questions)

Q: Can I make these ahead of time?
A: You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to bake the cakes just before serving for the best molten center.

Q: What if I don’t have ramekins?
A: You can use muffin tins, but be sure to adjust the baking time accordingly, as they may bake faster.

Q: How do I know when the cakes are done?
A: The edges should be set, and the center should look soft but not jiggly. A toothpick inserted into the edge should come out clean, but the center will still be gooey.

Q: Can I use a different type of chocolate?
A: Yes, you can use milk chocolate or dark chocolate, but keep in mind that the sweetness level will change. Adjust the amount of sugar accordingly.

Q: What if my cakes stick to the ramekins?
A: Make sure to generously spray the ramekins with cooking spray. You can also dust them with cocoa powder after spraying for an extra layer of protection.

Final Thoughts

Now, go ahead and create your own moment of chocolatey bliss. Don’t be intimidated by the slightly technical nature of lava cakes; this recipe is surprisingly straightforward, and the reward is well worth the effort. Gather your ingredients, follow the steps, and let the aroma of warm chocolate and Nutella fill your kitchen. And after you perfect these beauties, feel free to experiment with your own variations. And most importantly, share your creations and your experiences! Chocolate is always better when shared. Pair it with a rich coffee, a glass of dessert wine, or simply enjoy it on its own. Bon appétit!

Chocolate Nutella Lava Cake Recipe