Chocolate Hazelnut Lava Cake

Chocolate Hazelnut Lava Cake

Few desserts capture indulgence like a lava cake, crisp edges giving way to a warm, molten center. With Lovetta Chocolate Hazelnut Cream, this classic gets even richer, blending deep cocoa notes with smooth hazelnut flavor. Perfect for plated desserts in restaurants or as an elevated option for bakeries, these lava cakes strike a balance between decadence and a simple, reliable method.

 

 

Ingredients (6 cakes)

For serving (optional):

  • Powdered sugar

  • Vanilla ice cream

  • Crushed hazelnuts

 

 

Instructions

  1. Preheat the oven to 425°F (220°C). Grease six ramekins and dust them lightly with cocoa powder.

  2. Melt butter and dark chocolate together over a double boiler until smooth.

  3. In a bowl, whisk the eggs, yolks, and sugar until the mixture is pale and thick.

  4. Fold the melted chocolate into the egg mixture, then gently mix in the flour.

  5. Divide half the batter between ramekins.

  6. Add one heaping tbsp of Chocolate Hazelnut Cream to the center of each ramekin.

  7. Cover with the remaining batter, ensuring the cream is fully enclosed.

  8. Bake for 10–12 minutes, until the edges are firm but the centers are still soft.

  9. Invert onto plates, dust with powdered sugar, and serve immediately with ice cream.

 

 

Pro Tips

  • Chill the Chocolate Hazelnut Cream slightly before spooning it into the batter for a more defined molten core.

  • For catering, prepare the ramekins in advance and refrigerate them to maintain their freshness. Bake to order in 10 minutes.

  • Garnish with crushed hazelnuts for texture and presentation.

 

By using Lovetta Chocolate Hazelnut Cream, the lava cake achieves a consistently smooth and flavorful molten center, removing the guesswork from this restaurant classic. It’s a dessert that guarantees a “wow” moment from the very first bite.

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