Gooey Nutella Chocolate Lava Cake

Why You’ll Love Gooey Nutella Chocolate Lava Cake Recipe

I love this recipe because it feels luxurious and indulgent while still being very achievable at home. The texture is rich but not heavy, the center stays perfectly molten, and it’s ideal for making ahead and baking just before serving. I also enjoy how impressive it looks with such simple ingredients.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 oz bittersweet chocolate chopped
1 stick 4 oz unsalted butter, diced
1/4 teaspoon fine sea salt
4 tablespoons all-purpose flour
2 tablespoons dutch-processed cocoa powder
4 eggs
1 cup granulated sugar
4 tablespoons chilled Nutella
Powdered sugar for dusting

Directions

I start by chilling the Nutella so it’s firm and easy to scoop later. I grease four oven-safe ramekins generously with butter and dust them lightly with cocoa powder, then place them on a baking sheet.

In a saucepan over very low heat, I gently melt the chocolate and butter together, stirring until smooth. I let it cool slightly, then stir in the salt, flour, and cocoa powder until fully incorporated.

In a separate bowl, I whisk the eggs on high speed, slowly adding the sugar until the mixture becomes pale and fluffy. I gently fold the chocolate mixture into the eggs until smooth and evenly combined.

I divide the batter evenly between the ramekins and press a tablespoon of chilled Nutella into the center of each one. I chill the filled ramekins before baking so the centers stay molten.

I bake the cakes at 350°F until the tops crack slightly and the edges are set. I let them cool briefly, then dust with powdered sugar and serve warm.

Servings and Timing

I make this recipe to serve 4 people. Prep time takes about 30 minutes, baking takes roughly 40 minutes, and chilling time fits easily into the prep window. It’s a great dessert to plan ahead and finish right before serving.

Variations

I sometimes add a pinch of espresso powder to the batter to deepen the chocolate flavor. When I want something extra indulgent, I serve the cakes with vanilla ice cream or whipped cream. I’ve also topped them with fresh berries for a contrast of sweetness and acidity.

Storage/Reheating

I store unbaked, filled ramekins covered in the refrigerator for up to one day. Once baked, I enjoy them immediately, but leftovers can be gently reheated in the oven until just warm.

FAQs

How do I keep the center molten?

I chill the Nutella and the filled ramekins so the center melts slower during baking.

Can I make these ahead of time?

I prepare and chill them in advance, then bake just before serving.

How do I know when they’re done?

I look for cracked tops with set edges while the center remains soft.

Can I use milk chocolate instead?

I prefer bittersweet chocolate so the dessert isn’t overly sweet.

Why whip the eggs and sugar?

I do this to create structure and a lighter texture in the cake.

Can I bake these in advance?

I find they’re best baked fresh for the gooey center.

What size ramekins work best?

I use 10-ounce ramekins for the ideal portion and bake time.

Can I skip the cocoa powder?

I don’t recommend it because it deepens the chocolate flavor.

Do I need a mixer?

I find a mixer helps achieve the best egg texture, but a strong whisk works too.

What’s the best way to serve lava cake?

I serve it warm with powdered sugar and a cold creamy topping.

Conclusion

This gooey Nutella chocolate lava cake is one of my favorite desserts for special occasions or when I want to treat myself to something truly indulgent. I love the rich chocolate flavor, the molten center, and how effortlessly impressive it feels every single time.