Hazelnut Chocolate Lava Cake

This hazelnut chocolate lava cake is my go-to dessert when I want something fast but unforgettable. Each bite is pure magic with its molten center oozing rich chocolate and an irresistible hazelnut truffle as a surprise inside. You only need a handful of pantry basics plus one decadent candy for a treat that feels like it came from a fancy restaurant.

I still remember the first time I made this on a rushed weeknight and how my husband’s face lit up at the gooey center. Now it is our every birthday treat.

Ingredients

• Semi sweet chocolate chips: add deep chocolate flavor and melt easily so always pick a good quality brand
• Unsalted butter: gives richness and keeps the texture soft choose one with a fresh smell for best taste
• All purpose flour: provides just enough structure sift it for the best gentle crumb
• Powdered sugar: sweetens the cake and creates a delicate dusting on top use more for extra flair
• Unsweetened cocoa powder: supplies an extra boost of chocolate go for the darkest you can find for the most intense flavor
• Milk: moistens the batter and helps bind everything together whole milk is best for richness
• Sea salt: sharpens and balances the sweetness look for flaky sea salt for a gourmet touch
• Vanilla extract: adds warmth make sure it is pure vanilla for the most fragrant result
• Hazelnut truffle: melts inside creating a molten core Ferrero Rocher works perfectly here

Step-by-Step Instructions

Melt the Chocolate and Butter:

In a microwave safe bowl combine the chocolate chips and butter Then microwave on high for one minute Stir until the mixture is smooth and glossy so no lumps of chocolate remain This base gives the cake its signature richness

Mix the Batter:

Add the flour powdered sugar cocoa powder milk sea salt and vanilla extract to the melted chocolate mixture Stir gently with a rubber spatula until just combined Overmixing can make the cake tough so mix until everything is evenly blended and the batter is smooth and thick

Fill the Ramekin and Add the Truffle:

Grease an eight ounce ramekin thoroughly Pour in the cake batter and smooth the top with a spoon Press the hazelnut truffle into the center of the batter making sure it is well buried so it melts perfectly during baking

Bake:

Place the ramekin in the middle of a preheated three hundred fifty degree oven Bake for twenty minutes The edges should be set but the center will still look a little soft That is how you get the oozy lava effect

Cool and Serve:

Remove the cake from the oven and let it cool for ten minutes Run a butter knife around the edges to loosen then carefully invert onto a plate If you like dust the top with extra powdered sugar for a fancy finish

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The best part of this cake is cracking that top and watching the chocolate river flow out I love using a Ferrero Rocher for the center because it melts so beautifully and there is always a bit of hazelnut crunch My sister and I made this together last Christmas and it was the real showstopper dessert

Storage Tips

Keep leftovers tightly wrapped at room temperature for up to one day The cake is best eaten fresh for the lava texture If making ahead bake slightly less and warm gently in the microwave before serving to revive the molten center

Ingredient Substitutions

If you have only bittersweet chocolate chips those can be swapped in for a richer taste For the center you can use any favorite chocolate truffle even a caramel center or a raspberry truffle to add new flavors Non dairy butter and milk make this cake dairy free too

Serving Suggestions

Serve with a scoop of vanilla gelato or whipped cream The contrast between cold cream and warm chocolate is delightful Some fresh berries on the side brighten up the plate and make the dessert feel complete

A Little Culinary History

Lava cake was first made famous in New York in the 1980s and became a restaurant staple overnight Hazelnut chocolate was popularized by Italian desserts so this cake is a happy blend of American innovation and European decadence

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Recipe FAQs

→ How do I achieve a molten center?

The molten center is created by placing a hazelnut truffle in the middle of the batter before baking. As it bakes, the chocolate melts, resulting in a gooey core.

→ Can I use other types of chocolate?

Yes, feel free to substitute dark or milk chocolate chips, but semi-sweet chocolate balances richness and sweetness well in this dessert.

→ What’s the best way to serve this dessert?

Serve warm, ideally soon after baking. Invert the cake onto a plate and dust with extra powdered sugar or top with whipped cream for extra flair.

→ Can the cake be prepared ahead of time?

You can prepare the batter and fill the ramekin ahead, storing it in the fridge for a few hours before baking. Bake right before enjoying for best texture.

→ Is a ramekin necessary?

A small oven-safe dish works well if you don't have a ramekin, but ensure it's well greased to prevent sticking when inverting.