Best Chocolate Hazelnut Lava Cakes Recipes
CHOCOLATE HAZELNUT LAVA CAKES
Steps:
- Preheat oven to 400 degrees F.
- Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet.
- Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour.
- Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.
- Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
- Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.
- Serve immediately, with a scoop of vanilla ice cream and chocolate shavings.
CHOCOLATE HAZELNUT LAVA CAKES
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
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 HAZELNUT LAVA CAKES
The Hazelnut flavor makes this lava cake just a bit different. Easy to make elegant to serve!
Provided by Malinda Coletta
Categories Chocolate
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 375 degrees F.
- 2. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in amaretto.
- 3. In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
- 4. Coat the top and bottom of each ramekin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into ramekin fill 3/4 full. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
- 5. Allow to cool for 5-10 min. Run butter knife around the outside of the ramekin, turn oven onto plate and garnish.
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