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