Chocolate Hazelnut Lava Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
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.
  • 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
  1. 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.
  2. Preheat oven to 425°F.
  3. In a small bowl, place the chocolate hazelnut spread. Refrigerate for about 10-15 minutes to allow it to harden a little.
  4. 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.
  5. Whisk flour, powdered sugar, and salt together in a small bowl.
  6. Whisk the eggs and egg yolks together until combined in another small bowl.
  7. 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.
  8. Spoon chocolate batter evenly into each of the prepared ramekins.
  9. 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.
  10. 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.
  11. 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.
  12. Top the chocolate lava cake with powdered sugar and a generous scoop of vanilla ice cream.
  13. Serve the chocolate hazelnut lava cake warm.
Recipe by Cooking with a Wallflower at