Chocolate Hazelnut Lava Cake
A gooey chocolate lava cake infused with toasted hazelnuts, perfect for a rich and engaging dessert experience. This recipe, ready in about 29 minutes, layers bittersweet chocolate, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz bittersweet chocolate
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup (65g) all-purpose flour
- 1/3 cup (45g), chopped toasted hazelnuts
- 1 tsp vanilla extract
- 1/4 tsp salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Butter and flour four 6-ounce ramekins to prevent sticking.
- Step 2: Melt 6 oz bittersweet chocolate and 1/2 cup unsalted butter together in a heatproof bowl over simmering water, stirring until smooth and glossy, about 3-4 minutes.
- Step 3: In a separate bowl, whisk 1 cup granulated sugar with 3 large eggs until pale and fluffy, about 2 minutes. Stir in 1 tsp vanilla extract and 1/4 tsp salt.
- Step 4: Gradually fold the melted chocolate mixture into the egg mixture until combined, then sift and gently fold in 1/2 cup all-purpose flour and 1/3 cup chopped toasted hazelnuts until just incorporated.
- Step 5: Divide the batter evenly among the ramekins and bake for 12-14 minutes, until the edges are set but the centers remain soft and slightly jiggly.
- Step 6: Let the cakes cool for 2 minutes, then invert onto plates and serve immediately to enjoy the molten centers.
Frequently asked questions
How long does Chocolate Hazelnut Lava Cake take to make?
Total time is about 29 minutes (15 min prep + 14 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Chocolate Hazelnut Lava Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Chocolate Hazelnut Lava Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chocolate Hazelnut Lava Cake for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chocolate Hazelnut Lava Cake?
International desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
