Chocolate Hazelnut Lava Cake

Valentine’s Dinner 2008 (we adjusted the ingredients to yield 2 large cakes)



  • 4 heaping tablespoons semisweet chocolate chips
  • 1/4 stick butter
  • 1 cup powdered sugar (plus more for sprinkling)
  • 2 eggs
  • 6 tablespoons flour
  • 1/2 tablespoon hazelnut liqueur (or extract)
  • nonstick spray
  • Nutella


  1. Spray 2 large custard cups with nonstick spray. Place on baking sheet.
  2. Heat chocolate and butter in large glass bowl over a pot of simmering water. Stir with wire wisk until both are completely melted.
  3. Blend in sugar. Add beaten eggs one at a time so they do not cook. Stir in hazelnut liqueur and flour.
  4. Divide batter evenly into custard cups, about 3/4 full.
  5. Bake at 400 degrees for 12-14 minutes until sides are firm but centers are soft. Let stand 1 minute.
  6. Invert cakes onto dessert dishes and top with a dollop of Nutella and powdered sugar.
  7. Serve immediately.

*recipe from food network

One thought on “Chocolate Hazelnut Lava Cake

  1. Thanks for posting an easy lava cake recipe! I tried it your way, and it was quite tasty and very easy. I also changed things a bit by using coating chocolate and half the butter instead of chocolate chips. The coating chocolate melted a lot faster than chips – I used the Ghiradelli double chocolate coating chocolate (which doesn’t have wax in it, as many coating chocolates do). Another thing I tried was using peanut butter (around 4 tablespoons), which gave a Reese’s peanut butter cup taste to the cake. I did notice that there was less “lava” in this cake, so I probably needed to shorten the baking time a bit. Yummy!!!

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