Hazelnut Chocolate Lava Cake (Print-Friendly Format)
Molten chocolate dessert with hazelnut and rich, gooey center. Quick, elegant, and ideal for sharing.
# Required Ingredients:
→ Cake Batter
01 -
85 grams semi-sweet chocolate chips
02 -
57 grams unsalted butter
03 -
32 grams all-purpose flour
04 -
32 grams powdered sugar, plus extra for dusting
05 -
30 grams unsweetened cocoa powder
06 -
60 millilitres whole milk
07 -
0.25 teaspoon sea salt
08 -
0.5 teaspoon vanilla extract
→ Filling
09 -
1 hazelnut chocolate truffle
# How to Make It:
01 -
Set oven to 175°C. Grease an 230-millilitre ramekin thoroughly.
02 -
Place chocolate chips and butter in a microwave-safe bowl. Microwave for 60 seconds, then stir until mixture is smooth and fully blended.
03 -
Add flour, powdered sugar, cocoa powder, milk, sea salt, and vanilla extract to the melted chocolate-butter mixture. Mix gently until just combined, avoiding over-mixing.
04 -
Pour batter into the prepared ramekin. Embed the hazelnut truffle in the center, ensuring it is fully covered by batter.
05 -
Transfer ramekin to preheated oven and bake for 20 minutes. The edges should be set while the center remains soft.
06 -
Allow cake to cool in the ramekin for 10 minutes. Use a butter knife to loosen the edges, invert onto a plate, and dust with additional powdered sugar if desired.
# Additional Information:
01 -
Ensure the truffle is fully submerged for a molten chocolate core.