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Rich gooey and full of molten chocolate this hazelnut chocolate lava cake is the perfect way to cap off a memorable meal. With its warm flowing center and simple pantry ingredients you will have a dessert that feels like a restaurant treat but is easy enough for any night of the week
I still remember making this for a dinner party when I was short on time and everyone raved about how magical the chocolate center was It has become my go to for when I want to impress without any fuss
Ingredients
- Semi sweet chocolate chips: contribute deep chocolatey flavor Look for good quality chips that melt smoothly and taste rich
- Unsalted butter: gives the cake a tender melt in your mouth crumb Always choose unsalted so you control the salt
- All purpose flour: creates structure in the cake Sift before measuring for the lightest texture
- Powdered sugar: sweetens and also helps create that soft lava interior Pick a fine powder for the best mixing
- Unsweetened cocoa powder: adds intense chocolate depth Dutch process cocoa will create richer notes
- Milk: adds needed moisture and keeps the cake tender Whole milk makes it extra luscious
- Sea salt: enhances every nuance of chocolate flavor Flaky sea salt is best if you have it but any kind works
- Vanilla extract: rounds out the flavors opt for pure extract if possible
- Hazelnut truffle: brings the dreamy molten center try to select a smooth creamy truffle for the best lava flow
Step-by-Step Instructions
- Melt the Chocolate and Butter:
- Combine chocolate chips and butter in a microwave safe bowl Heat for one minute then stir until everything is perfectly smooth and glossy This step is crucial for a silky batter
- Mix in Dry Ingredients:
- To the same bowl add the flour powdered sugar cocoa powder milk sea salt and vanilla extract Mix by hand until just combined for a tender cake Overmixing can make the cake tough
- Prepare the Ramekin:
- Grease your ramekin well with butter or nonstick spray so the cake releases easily after baking Pour in the batter then gently submerge the hazelnut truffle right in the middle This will create that signature molten center
- Bake and Unmold:
- Position in a preheated three hundred fifty degree oven and bake for about twenty minutes The edges should look set but the center stays soft After cooling for ten minutes run a butter knife around the cake and invert onto a plate Sprinkle with extra powdered sugar if you want a finishing touch
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I always look forward to the hazelnut truffle moment Nothing rivals cracking into the soft cake and seeing warm chocolate and hazelnut spill onto the plate It reminds me of my childhood when Nutella filled desserts felt like such a treat
Storage Tips
To store leftovers wrap tightly in plastic and keep at room temperature for up to Twenty Four hours Reheat in the microwave in short bursts to restore the molten center If freezing let the cake come to room temperature first then tightly wrap it and use within one month
Ingredient Substitutions
Milk can be swapped for a non dairy alternative such as oat or almond milk For a gluten free option use a one to one gluten free flour blend and check that your truffles are also gluten free If you do not have a hazelnut truffle you can use a plain chocolate truffle or even a spoonful of chocolate hazelnut spread in the center
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Serving Suggestions
Serve the cake immediately after unmolding for the most dramatic lava effect A scoop of vanilla ice cream on the side is a classic pairing and sliced fresh berries or roasted hazelnuts add a little elegance Some friends love a drizzle of espresso over top for a grown up twist
A Sweet Tradition
Chocolate lava cakes have roots in American fine dining dating back to the eighties and quickly became beloved for their mix of rich cake and gooey center Adding a hazelnut truffle nods to European flavors and brings a welcome crunch and nutty surprise to the molten middle
Frequently Asked Questions About Recipes
- → What type of chocolate is best for this dessert?
Semi-sweet chocolate chips work wonderfully, offering balanced sweetness and a smooth melted texture for the center.
- → Can I use a different nut instead of hazelnut?
Yes, you can substitute with a chocolate truffle containing almonds or peanuts, though hazelnut offers a unique flavor profile.
- → How do I ensure a molten center?
Place the truffle in the center of the batter and bake just until the outer edges are set while the middle remains soft.
- → What is the best way to serve this dessert?
Invert onto a plate after cooling slightly, dust with extra powdered sugar, and serve warm for the ultimate gooey experience.
- → Can this be made ahead?
For the best texture, bake just before serving. However, you can prepare the batter in advance and refrigerate until needed.