Chocolate Hazelnut Lava Cake

Name: Chocolate Hazelnut Lava Cake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 100 g dark chocolate (coarsely chopped); 100 g unsalted butter (cubed); 2/3 cup hazelnut meal (or ground hazelnuts); 2/3 cup icing sugar (sifted); 2 large eggs (room temperature); 2 egg yolks (room temperature); 1 tsp vanilla extract; 1/4 tsp salt

25 min 4 servings Medium

All Recipes

Indulge in the rich and gooey delight of chocolate hazelnut lava cakes, a perfect dessert for chocolate lovers.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Medium

Chocolate hazelnut lava cakes are a decadent dessert that combines the rich, velvety texture of molten chocolate with the nutty flavour of hazelnuts. These individual cakes are a perfect way to impress guests or treat yourself to something special. The magic of lava cakes lies in their gooey centre, which flows out like molten lava when you cut into them. The combination of chocolate and hazelnuts is a classic pairing that adds depth and complexity to the dessert.

Instructions

Prepare the oven and ramekins

Preheat your oven to 200°C (392°F). Grease four 125 ml (4 oz) ramekins with butter and dust with a little hazelnut meal.

Pro tip: Ensure ramekins are thoroughly coated to prevent sticking.

Melt chocolate and butter

In a heatproof bowl over a pot of simmering water, melt the dark chocolate and butter together. Stir until smooth, then remove from heat and allow to cool slightly.

Pro tip: Make sure the bowl does not touch the water to avoid overheating.

Combine dry ingredients

In a separate bowl, mix the hazelnut meal, icing sugar, and salt together.

Pro tip: Sift the icing sugar to avoid lumps.

Mix wet ingredients

In another bowl, whisk together the eggs, egg yolks, and vanilla extract until light and fluffy.

Pro tip: Room temperature eggs will incorporate air more easily.

Combine mixtures

Gently fold the melted chocolate mixture into the egg mixture. Gradually fold in the dry ingredients until well combined.

Pro tip: Use a spatula and fold gently to maintain the airiness of the batter.

Fill and bake

Divide the batter evenly among the prepared ramekins. Place on a baking tray and bake for 10 minutes or until the edges are set but the centres remain soft.

Pro tip: Avoid overbaking to maintain the gooey centre.

Serve

Carefully run a knife around the edges of each cake. Invert onto a plate and serve immediately.

Pro tip: Serve with a dusting of icing sugar or a scoop of vanilla ice cream.

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Tips & Tricks

Use high-quality dark chocolate for best flavour.
Ensure eggs are at room temperature for better mixing.
Do not overbake to keep the centre gooey.
Serve immediately for the best texture experience.

Frequently Asked Questions

recette moelleux chocolat

To make a chocolate lava cake, combine melted chocolate and butter with eggs and hazelnut meal. Bake until edges are set and centre is gooey.

moelleux chocolat recette

Begin by melting chocolate and butter, then combine with egg mixture and hazelnut meal. Bake for 10 minutes for a soft centre.

moelleux aux chocolat recette

The key to a successful chocolate lava cake is to balance baking time so the edges set while the centre remains molten.

chocolat moelleux

Chocolat moelleux, or chocolate lava cake, is known for its rich, gooey centre and is best served warm.

Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Let it come to room temperature before baking.

Serving Suggestions

Serve these chocolate hazelnut lava cakes warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for contrast. To make ahead, prepare the batter and fill the ramekins, then refrigerate. Allow them to come to room temperature before baking. Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the microwave before serving to restore the gooey centre.