Chocolatenutellalavacake Recipes

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THE BEST CHOCOLATE LAVA CAKES



The Best Chocolate Lava Cakes image

Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

6 ounces bittersweet chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter, room temperature, plus 1 tablespoon, melted
1/4 cup sugar, plus more for coating the ramekins
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
2 large eggs, plus 2 large egg yolks
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F.
  • Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
  • Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
  • Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
  • With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
  • Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
  • Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

CHOCOLATE HAZELNUT LAVA CAKES



Chocolate Hazelnut Lava Cakes image

Delight your guests with this mouth-watering dessert! Serve warm lava cake filled with chocolate and hazelnut spread - ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 25m

Yield 12

Number Of Ingredients 9

1 teaspoon shortening
1 tablespoon Gold Medal™ all-purpose flour
1/3 cup semisweet chocolate chips
1 tablespoon vegetable oil
1 cup powdered sugar
3/4 cup fat-free egg product
1/3 cup hazelnut spread with cocoa
1/2 cup Gold Medal™ all-purpose flour
2 tablespoons powdered sugar

Steps:

  • Heat oven to 400° F. Lightly grease 12 regular-size muffin cups with shortening and lightly flour. In medium bowl, combine chocolate chips and oil. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is melted and smooth. Stir in 1 cup powdered sugar and the egg product with wire whisk until blended. Stir in hazelnut spread and flour. Spoon batter into muffin cups, filling each about 3/4 full.
  • Bake 9 minutes or until sides are firm (centers will be soft). Let stand 1 minute. Place serving platter upside down on muffin cups. Turn platter and muffin cups over; remove muffin cups. Sprinkle cakes with 2 tablespoons powdered sugar; serve warm.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 18 g, TransFat 0 g

CHOCOLATE NUTELLA LAVA CAKE



Chocolate Nutella Lava Cake image

Make and share this Chocolate Nutella Lava Cake recipe from Food.com.

Provided by Epi Curious

Categories     Dessert

Time 25m

Yield 4 cakes, 4 serving(s)

Number Of Ingredients 10

6 ounces bittersweet chocolate chips (I used Ghiardelli)
4 tablespoons nutella
6 tablespoons flour
11 tablespoons unsalted butter
3 eggs
3 egg yolks (in addition to the 3 eggs above)
1/4 cup sugar
2 tablespoons sugar (in addition to the 1/4 cup above)
1/4 cup hazelnuts, chopped
strawberry

Steps:

  • Place your butter & chocolate chips into a double boiler & allow to melt completely over the steaming water. Stir frequently. WHILE the chocolate butter is melting. Place the eggs & sugar into the bowl of your mixer. With the whisk attachment mix on medium-high speed until they become light & thick (about 8-9 mins). When light & thick add the flour & mix together. SLOWLY & GRADUALLY pour the chocolate/butter mixture into the egg mixture. Mixing on low until well combined & develops a glossy sheen (about 5-6 mins).
  • Preheat your oven to 350 degrees. WHILE the mixture is finishing it's final mixing (turning glossy) GENEROUSLY spray 4 small ramekins with cooking spray. When the batter is finished it's time to assemble:.
  • Place your sprayed ramekins onto a cooking tray. Ladle batter HALFWAY up the side of each ramekin. Then, spoon 1 tbsp of Nutella into each ramekin. Finish ladling remainder of batter into each ramekin (do not overfill). Bake ramekins for 10-14 mins until outside is solid and top appears to be soft (but NOT jiggly).
  • WHILE cakes are cooking, chop your walnuts & cut your strawberries. When cakes are ready CAREFULLY remove them from oven, place a plate on top of each one and quickly invert it. With a kitchen towel remove the ramekin, cake should fall right out. Garnish with nuts & strawberries. Serve immediately!

Nutrition Facts : Calories 852.1, Fat 71.3, SaturatedFat 41.7, Cholesterol 348, Sodium 81.3, Carbohydrate 54, Fiber 9.2, Sugar 29.8, Protein 15.8

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