This post is sponsored by SCHARFFEN BERGER, but all opinions are my own.
Rich decadent chocolate cake filled with a molten chocolate hazelnut lava center. This chocolate hazelnut lava cake is simple yet so delicious, the perfect dessert for any occasion.
I’m always looking for an amazing dessert to fall back on. An easy treat to make for a post dinner dessert after a long day at work. Or a decadent dessert for a special occasion. I want something simple to make that I can rely on yet still have it appear as though I spent a lot of time on it.
This lava cake? It’s exactly what I need.
The first time I ever had molten lava cake was on a cruise with a close friend. I’d never had one before, so I was excited to cut into my first one and watch the chocolate lava ooze out from that first slice. I stuck a fork into the cake and took a bite. My eyes widened in surprise by the decadence of this chocolate cake. The richness of the chocolate, the fudginess of that molten center. So mouthwatering and so sigh-worthy. How had I never tried it before? After that, I ordered the same chocolate lava cake every single night that I was on the cruise. That’s how good it was.
And of course, once I got home, I knew I had to learn how to make those chocolate lava cakes. That way I could have it any time I want. But with a twist of my own.
This rich chocolate cake is filled with a decadent chocolate hazelnut center. The cake is slightly underbaked so that the middle is like a chocolate molten lava. To serve, sift powdered sugar on top of the cake then add a generous scoop of vanilla ice cream. It’s truly one of my favorite desserts. Especially since I’m a huge fan of chocolate.
To make this lava cake, you need high-quality semi-sweet dark chocolate. High-quality chocolate, like that from SCHARFFEN BERGER , will make that molten lava irresistibly rich and robust in flavor.
If you haven’t heard of SCHARFFEN BERGER before, they are America’s original craft chocolate. SCHARFFEN BERGER travels the world to search for the finest cacao beans, which they roast and blend – from bean-to-bar– in Ashland, Oregon. This process creates the signature flavors that SCHARFFEN BERGER is known for. You’ll get notes of chocolate, fruit, spice, floral, tobacco, leather, woodiness, as well as earthy tones. It is the richest, most flavorful chocolate.
Visit the SCHARFFEN BERGER website to learn more about the chocolate and for purchasing information.
The high quality of SCHARFFEN BERGER chocolate makes it the perfect option for these molten lava cakes. You can taste the richness of the chocolate in each bite of the cake. Seriously, so decadent and so flavorful.
To make this cake:
Spray four 6-ounce ramekins with nonstick cooking spray and dust with SCHARFFEN BERGER Unsweetened 100% cacao natural cocoa powder. This will help the cake come out easily when it’s turned upside down onto a plate later.
Preheat oven to 425°F.
In a small bowl, place the chocolate hazelnut spread. Refrigerate for about 10-15 minutes to allow it to harden a little.
Chop up the SCHARFFEN BERGER Semisweet 62% cacao dark chocolate into small pieces. Place butter into a medium-sized heat safe bowl, then add the chocolate on top. Microwave for 30 seconds, then remove from microwave and stir. Continue to microwave in 10 second increments, stirring after each until completely smooth. Set aside.
Whisk flour, powdered sugar, and salt together in a small bowl.
Whisk the eggs and egg yolks together until combined in another small bowl.
Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps from the flour, gently use your whisk to get of rid them. The batter will appear a little thick.
Spoon chocolate batter evenly into each of the prepared ramekins.
Use a cookie scooper to scoop about a tablespoon of the now slightly hardened chocolate hazelnut spread into a ball. Place in the ramekin and press down into the chocolate batter until mostly covered.
Place the ramekins onto a baking sheet and bake for 10-12 minutes until the edges appear solid and firm but the middle will still look soft.
Allow to cool for 1 minute, then use an oven mitt to hold the ramekin. Cover each with a plate and turn over. The chocolate lava cake should slide out easily. If it gets stuck, just gently run a fork or spoon around the edges to help release it.
Top the chocolate lava cake with powdered sugar and a generous scoop of vanilla ice cream.
Serve the chocolate hazelnut lava cake warm.
Enjoy!
This is a sponsored post written by me on behalf of SCHARFFEN BERGER.
- SCHARFFEN BERGER Unsweetened 100% cacao natural cocoa powder
- 6 oz SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking bar
- ½ cup unsalted butter
- ¼ cup all purpose flour
- ½ cup powdered sugar
- ⅛ teaspoon salt
- 2 large eggs
- 2 large egg yolks
- ⅓ cup chocolate hazelnut spread
- Topping
- Powdered sugar
- Vanilla ice cream
- Mint leaves
- Spray four 6-ounce ramekins with nonstick cooking spray and dust with SCHARFFEN BERGER Unsweetened 100% cacao natural cocoa powder. This will help the cakes come out easily when it’s turned upside down onto a plate later.
- Preheat oven to 425°F.
- In a small bowl, place the chocolate hazelnut spread. Refrigerate for about 10-15 minutes to allow it to harden a little.
- Chop up the SCHARFFEN BERGER Semisweet 62% cacao dark chocolate bar into small pieces. Place butter into a medium sized heat safe bowl, then add the chocolate on top. Microwave for 30 seconds, then remove from microwave and stir. Continue to microwave in 10 second increments, stirring after each until completely smooth. Set aside.
- Whisk flour, powdered sugar, and salt together in a small bowl.
- Whisk the eggs and egg yolks together until combined in another small bowl.
- Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps from the flour, gently use your whisk to get of rid them. The batter will appear a little thick.
- Spoon chocolate batter evenly into each of the prepared ramekins.
- Use a cookie scooper to scoop about a tablespoon of the now slightly hardened chocolate hazelnut spread into a ball. Place in the ramekin and press down into the chocolate batter until mostly covered.
- Place the ramekins onto a baking sheet and bake for 10-12 minutes until the edges appear solid and firm but the middle will still look soft.
- Allow to cool for 1 minute, then use an oven mitt to hold the ramekin. Cover each with a plate and turn over. The chocolate lava cake should slide out easily. If it gets stuck, just gently run a fork or spoon around the edges to help release it.
- Top the chocolate lava cake with powdered sugar and a generous scoop of vanilla ice cream.
- Serve the chocolate hazelnut lava cake warm.
This looks too delicious, Andrea! I follow you on Instagram too now. ❤️