Ingredients
Units
Scale
- 2.5oz Semi-Sweet Chocolate ( I use Ghirardelli Semi-Sweet Chocolate Baking Bars)
- 5 Tablespoons Unsalted Butter
- 1 Tablespoons Frangelico Hazelnut Liqueur
- 1 Large Egg +2 Large Egg Yolks
- 60 grams (1/2 Cup) Confectioners Sugar
- 4 Tablespoons All-Purpose Flour
- 4 Tablespoons Nutella
Instructions
- Preheat oven to 425F/218C if baking right away. Use a non-stick baking spray to heavily grease four 8-oz ramekins set aside.
- In a microwave-safe bowl add the chocolate callets or chopped chocolate and add butter. Cook for 30-second increments, only 1 or 2 sessions should be fine. Whisk the chocolate and butter together in between increments. Once butter is fully melted chocolate should melt quickly as well, you don't want to burn the mixture
- In a bowl whisk together the eggs, egg yolks, and Frangelico. After the chocolate-butter mixture has cooled for 5 minutes whisk in the eggs until fully combined. Then mix in powdered sugar and finally mix in the flour, just until white streaks disappear.
- Pour 1/4 of batter into each ramekin. Top with a tablespoon of Nutella and use your clean finger to gently press the Nutella down a bit.
- Place ramekins on a cookie sheet and bake for 9-12 minutes, just until the outside of the cake is set the center will still look very soft. Let the cake cool for 3 minutes. Use a knife to loosen the cake and use a towel (the ramekins will be hot) to help you invert the cake onto a serving plate. Serve with vanilla ice cream, berries, and roasted hazelnuts.
Notes
Make-ahead instructions: You can prepare the cakes up until step 4. Once the Nutella has been pushed down cover each with plastic wrap and store it in the fridge for up to 24 hours before baking.
Cupcake size lava cakes: You will get 6 cupcake size muffins, I would use 1 teaspoon of Nutella in each. Bake for 7-9 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
