Why You’ll Love This Recipe
These lava cakes taste like a mix between a brownie and a souffle, with the bonus of a warm Nutella surprise inside. They’re made with simple pantry ingredients, bake in under 15 minutes, and can be prepared ahead of time. Best of all, they look elegant but require very little effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter
semi-sweet or dark chocolate, chopped (or chocolate chips)
eggs
egg yolks
granulated sugar
all-purpose flour
salt
Nutella (for filling)
optional toppings: powdered sugar, fresh berries, vanilla ice cream, or whipped cream
Directions
- Preheat oven to 425°F (220°C). Grease 4–6 ramekins with butter and lightly dust with cocoa powder.
- Melt the butter and chocolate together in a microwave-safe bowl or over a double boiler, stirring until smooth.
- In another bowl, whisk eggs, egg yolks, and sugar until pale and thick.
- Stir the melted chocolate mixture into the egg mixture.
- Sift in flour and salt, folding gently until combined.
- Divide half the batter into the prepared ramekins. Add a heaping teaspoon of Nutella into the center of each.
- Cover with the remaining batter, making sure the Nutella is fully enclosed.
- Bake for 12–14 minutes until the edges are set but the centers are still soft.
- Let cool for 1 minute, then carefully invert onto plates. Serve immediately with ice cream or berries.
Servings and timing
This recipe makes 4–6 servings.
Prep time: 10 minutes
Bake time: 12–14 minutes
Total time: 25 minutes
Variations
- Peanut Butter Twist: Replace the Nutella filling with peanut butter or a swirl of both.
- Salted Caramel Lava Cakes: Use a spoonful of caramel sauce in the center instead of Nutella.
- Mocha Flavor: Add 1 teaspoon instant espresso powder to the batter for a coffee-chocolate kick.
- Nutella Swirl: Mix Nutella directly into the batter for an all-over hazelnut flavor.
- Mini Version: Bake in muffin tins for bite-sized molten cakes.
Storage/Reheating
These cakes are best enjoyed fresh from the oven.
If storing, refrigerate unbaked batter in ramekins (covered) for up to 24 hours, then bake just before serving.
Leftover baked cakes can be stored in the refrigerator for up to 2 days, but the centers will firm up.
Reheat in the microwave for about 15 seconds to restore some gooeyness.
FAQs
Can I prepare these in advance?
Yes, you can prepare the batter in ramekins, refrigerate, and bake right before serving.
Do I need ramekins?
Ramekins are best, but you can use a muffin tin lined with parchment or greased well.
How do I know when they’re done?
The edges should be firm while the centers remain slightly soft. If baked too long, they’ll lose the molten center.
Can I freeze Nutella lava cakes?
Yes, freeze unbaked batter in ramekins, then bake straight from frozen, adding 2–3 minutes to the bake time.
Can I use milk chocolate instead of dark?
Yes, but the result will be sweeter and less rich.
Why coat the ramekins with cocoa powder?
It prevents sticking and gives the cakes a nice chocolatey exterior.
Can I make them gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
Do they need to be inverted to serve?
Traditionally, yes, but you can also serve them directly in the ramekins with a spoon.
What’s the best topping?
Vanilla ice cream, fresh raspberries, or a dusting of powdered sugar pair perfectly with the warm cakes.
Can I double the recipe?
Absolutely, just double all ingredients and bake in more ramekins.
Conclusion
Nutella Molten Lava Cakes are the perfect blend of elegance and comfort. With their gooey hazelnut center and rich chocolate flavor, they’re guaranteed to impress without requiring much effort. Whether served at a special dinner or enjoyed as a cozy night-in dessert, these molten cakes will quickly become a favorite indulgence.
PrintNutella Molten Lava Cakes
Nutella Molten Lava Cakes are decadent, single-serve chocolate desserts with a rich outer cake and a gooey Nutella center. Quick to prepare and perfect for special occasions or weeknight treats, they deliver restaurant-quality indulgence in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter
- 4 oz semi-sweet or dark chocolate, chopped (or 2/3 cup chocolate chips)
- 2 large eggs
- 2 egg yolks
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 4–6 tsp Nutella (1 heaping tsp per cake)
- Optional toppings: powdered sugar, fresh berries, vanilla ice cream, whipped cream
Instructions
Preheat oven to 425°F (220°C). Grease 4–6 ramekins with butter and dust lightly with cocoa powder.
- In a microwave-safe bowl or over a double boiler, melt butter and chocolate together, stirring until smooth.
- In another bowl, whisk eggs, egg yolks, and sugar until pale and slightly thickened.
- Stir the melted chocolate mixture into the egg mixture until well combined.
- Sift in flour and salt, folding gently until fully incorporated.
- Divide half of the batter into prepared ramekins. Add 1 heaping teaspoon of Nutella to the center of each.
- Top with remaining batter, ensuring the Nutella is fully enclosed.
- Bake for 12–14 minutes, or until edges are set and centers still slightly soft.
- Cool for 1 minute, then invert onto serving plates. Top with optional garnishes and serve immediately.
Notes
- Use high-quality chocolate for best flavor and texture.
- Chilling Nutella slightly before adding to the batter can help keep the center extra gooey.
- Serve immediately for optimal molten effect.
- You can prepare the batter ahead of time and refrigerate until ready to bake.
- Grease ramekins thoroughly and dust with cocoa to prevent sticking.
Nutrition
- Serving Size: 1 cake
- Calories: 390
- Sugar: 25g
- Sodium: 120mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg
