Description

An indulgent Nutella chocolate lava cake with a rich, tender exterior and a molten Nutella center that flows out when cut, perfect for dramatic and luxurious desserts at home.

Ingredients

8 oz bittersweet chocolate, chopped

4 oz unsalted butter (1 stick), diced

¼ teaspoon fine sea salt

4 tablespoons all-purpose flour

2 tablespoons Dutch-processed cocoa powder

4 large eggs

1 cup granulated sugar

4 tablespoons Nutella, chilled

Powdered sugar, for dusting

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Instructions

Chill the Nutella until firm. Generously butter four oven-safe ramekins and dust lightly with cocoa powder. Place on a baking sheet.
In a saucepan over very low heat, melt the chocolate and butter together, stirring until smooth. Remove from heat and cool slightly.
Stir salt, flour, and cocoa powder into the melted chocolate mixture until fully incorporated.
In a separate bowl, whip the eggs on high speed while gradually adding the sugar until pale, thick, and fluffy.
Gently fold the chocolate mixture into the egg mixture until smooth.
Divide the batter evenly among the ramekins.
Press 1 tablespoon of chilled Nutella into the center of each ramekin.
Chill the filled ramekins briefly to help keep the centers molten.
Bake at 350°F (175°C) until edges are set and tops crack slightly.
Cool for a few minutes, dust with powdered sugar, and serve warm.

Notes

Chilling the Nutella and batter helps ensure a gooey center.

Use bittersweet chocolate to balance the sweetness.

Serve immediately for the best molten texture.

Pairs well with vanilla ice cream or whipped cream.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 lava cake
Calories: 540
Sugar: 48g
Sodium: 210mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 4g
Protein: 8g
Cholesterol: 165mg