Chocolate Nutella Lava Cakes

February 13, 2013 — 7 Comments

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Lava cakes are one of my most favorite desserts. This recipe makes them even more delicious by adding Nutella. With just a few ingredients you can make a decadent Valentine’s day treat.

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Chocolate Nutella Lava Cakes

Recipe from Bell’alimento

Ingredients

  • 11 tbsp butter
  • 6 oz bittersweet chocolate chips
  • 3 large whole eggs + 3 additional egg yolks
  • 1/4 cup sugar + 2 additional tbsp
  • 6 tbsp flour
  • 4 tbsp Nutella
  • Strawberries, raspberries, whipped cream, ice cream or garnish of your choosing

Directions

  1. Melt the butter and chocolate chips in a double boiler over medium heat.
  2. While the chocolate butter is melting, add the eggs and sugar to your mixer bowl. Beat on medium-high speed with the whisk attachment for 8 minutes, until they become light and fluffy. Mix in the flour.
  3. Remove the chocolate butter mixture from the stove and pour it into the egg mixture very slowly. Beat on low until the mixture is well combined and develops a glossy sheen (about 5-6 mins).
  4. Preheat your oven to 350 degrees Fahrenheit. Spray 4 ramekins (I recommend using 8 – 10 oz sized ramekins) very thoroughly with cooking spray.
  5. Place sprayed ramekins onto a baking pan (this makes it easy to put them into the oven). Fill each ramekin three fourths of the way full with batter. Spoon 1 tbsp of Nutella into the center of each ramekin. Finish adding the remainder of the batter, evenly dividing it between the ramekins.
  6. Bake the lava cakes for 10-14 minutes. After 10 minutes, check on the lava cakes every minute for doneness. The outsides should be cooked, the tops should be soft (but not jiggly) and the edges will have started to pull away from the sides of the ramekins. It is easy to under or over bake the lava cakes.
  7. While the lava cakes are cooling, prepare the garnish. When the cakes are ready, remove them from the oven very carefully.
  8. To plate the lava cakes, place a clean plate on top of the ramekin and quickly invert it. Remove the ramekin from the plate with a kitchen towel. The lava cakes should fall right out of the ramekins.
  9. Top with strawberries or your preferred garnish. Serve immediately and devour.

Enjoy!

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7 responses to Chocolate Nutella Lava Cakes

  1. 

    I love lava cakes too! Yours look absolutely gorgeous – love that molten, rich, luxurious centre. And the combo of chocolate and Nutella is perfection.

  2. 

    Mmmm…these look fabulous – and I LOVE the addition of Nutella!
    We used to have a house at 8, 500 ft in Colorado that we would go to a couple times a year. Baking was definitely different that high up! Have you heard of the cookbook, “Pie in the Sky”? It was an awesome find!

    Thanks so much for following my blog, Michelle. I’ll be back to check out more of your delicious looking recipes!

  3. 

    Bestill my preggo heart!!! Yum!!!!

  4. 

    I’d like to make something like this for a Hawaiian themed party this summer (Lava…Hawaii…it works, right?) They sound delish! Can these be made like cupcakes too using paper liners?

    • 

      That’s a good question. I’m not sure how they would turn out being baked in cupcake liners. I’m wondering if they would stick to the liners. If you would like them to have a clean shape, I would recommend baking them in the cupcake pan without liners, just spray the pan with cooking spray. If you don’t mind them being a little messy, it looks like this author successfully baked lava cakes in cupcake liners. Whichever method you go with, you’ll want to check them very carefully to see if they are done baking since metal heats faster than ceramic. Thanks for reading my website and good luck with your lava cakes.

      • 

        The link you provided is exactly how I was thinking of doing it, Since it could potentially be a large group at the party, individual ramekins won’t really be feasible. So I figured I’d serve them right in the cupcake liners but advise guests to use a fork rather than try to “unwrap” and eat it like a standard cupcake, thereby avoiding some of the inevitable gooey mess.

        Thanks again for the recipe and the additional suggestions!

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