Chocolate Hazelnut Lava Cakes

• 1/4 cup unsalted butter
• 2 ounces dark chocolate, chopped
• 2 ounces semi-sweet chocolate, chopped
• 1/4 cup hazelnut spread
• 2 large eggs
• 2 egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• Pinch of salt
• 2 tablespoons chopped hazelnuts (for garnish)
• Cocoa powder (for dusting)

Steps

1. 1 Preheat oven to 425°F. Butter two ramekins.
2. 2 Melt butter and chocolates together in a microwave or double boiler until smooth.
3. 3 Stir in hazelnut spread until combined.
4. 4 In a separate bowl, whisk eggs, yolks, and sugar until pale and creamy.
5. 5 Gently fold chocolate mixture into egg mixture, then sift in flour and salt.
6. 6 Divide batter between prepared ramekins.
7. 7 Bake for 12 minutes, until edges are set but centers are still soft.
8. 8 Let stand for 1 minute, then run a knife around the edges and invert onto plates.
9. 9 Garnish with chopped hazelnuts and dust with cocoa powder.

Equipment

• Oven
• Ramekins
• Mixing bowls
• Whisk

Variations

• Add a splash of hazelnut liqueur for an adult twist.
• Substitute almonds for a nutty alternative.

Substitutions

• Use almond butter if hazelnut spread is unavailable.
• Substitute milk chocolate for a milder flavor.

Pairings

• Perfect with a glass of port or a rich red wine.

Nutrition

Tips

• Use high-quality chocolate for the best flavor.
• Keep an eye on the cakes in the oven – they cook quickly!

Storage

Best served fresh, but can be made 1 hour ahead and reheated in a 350°F oven.

Freezing: Can be frozen unbaked for up to 1 month; bake straight from frozen, adding 2-3 minutes to cook time. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a drizzle of raspberry sauce for a fruity contrast.

FAQ