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This Nutella Lava Cake delivers a rich, molten chocolate-hazelnut center encased in a fudgy, just-baked cake perfect for a decadent dessert in under 30 minutes. The recipe is designed for home bakers using basic equipment and common pantry ingredients, ensuring even a beginner can make a show-stopping treat on the first try. The key is precise timing: bake just until the edges are set but the center stays soft for that signature lava flow.​

Why This Recipe Works

The magic of Nutella Lava Cake comes from the contrast between the gently set cake and the soft, molten center. The high ratio of butter and chocolate creates a rich, moist texture, while the eggs provide structure and lift. The use of room-temperature eggs and a quick, hot bake ensures the cake sets around the edges while keeping the center fluid and gooey. Sifting the dry ingredients helps prevent lumps and ensures a smooth, silky batter that’s easy to pour and bake.​

Ingredients with Weights and Purpose

Equipment

• Required: Six 6-oz ramekins or small baking dishes, mixing bowls, spoon/spatula, sieve, oven/OTG, scale, oven mitts
• Nice-to-have: Parchment paper, offset spatula

Step-by-Step Instructions

Step 1: Preheat oven to 190°C (375°F) for 15 minutes. Generously grease ramekins with butter and dust with flour and cocoa powder to prevent sticking.

Step 2: Melt butter in a small saucepan over medium heat. Add chopped dark chocolate (or extra Nutella) and stir until smooth and glossy. Set aside to cool slightly.​

Step 3: In a separate bowl, whisk eggs and sugar vigorously for 4–5 minutes until pale and airy. This step adds volume and lift.​

Step 4: Sift flour and a pinch of salt into the chocolate mixture. Stir gently until smooth and lump-free. If lumps persist, strain through a sieve for silkiness.​

Step 5: Gently fold the whipped egg mixture into the warm chocolate batter using a spatula. Mix until fully incorporated, but avoid over-mixing to keep the texture light and fudgy.​

Visual cue: The batter should be smooth, glossy, and pourable, with a ribbon-like consistency.

Step 6: Divide the batter evenly among ramekins. Place a spoonful of Nutella in the center of each and gently press down with a spoon for a gooey core.​

Step 7: Bake for 14–16 minutes at 190°C (375°F). The cakes should be set around the edges but softly jiggly in the center.

Visual cue: The center will still be soft and slightly underbaked; a skewer inserted near the edge should come out clean, but the center should remain gooey.

Troubleshooting: Common Failures and Fixes

• Cake sinks after baking: Likely causes include underbaked center, too much leavening, or opening the oven door too early. Fix: Bake to at least 96°C internal temperature and avoid opening the oven before 75% of the baking time.​
• Dry texture: Overbaking leads to dryness. Check doneness at 12 minutes and bake only until the center is soft.
• Sticky or gummy crumb: Excess moisture or underbaking. Use room-temperature ingredients and ensure even heat distribution.
• Cake doesn’t unmold: Insufficient greasing or flouring. Always butter and dust ramekins thoroughly.
• No lava center: Center overbaked; bake less time or use a frozen Nutella blob for guaranteed molten effect.​

Substitutions and Variations

• Dairy-free: Use plant-based butter and Nutella alternatives (check for vegan hazelnut spreads like Nucolato).​
• Egg-free: Substitute eggs with yogurt or dahi (1/4 cup per ramekin).​
• Gluten-free: Swap all-purpose flour for gluten-free baking flour (1:1 ratio).​
• Nutella swaps: Any cocoa-hazelnut spread works, but texture may vary.​
• Flavor swaps: Add orange zest, cinnamon, or a spoonful of instant coffee for depth.

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 2 days. Bring to room temperature before serving.
• Fridge: Up to 4 days. Microwave briefly to restore molten center.
• Freezer: Wrap cakes tightly and freeze for 1–2 months. Thaw at room temperature, then bake at 180°C for 5–7 minutes to refresh.
• Do not freeze assembled cakes with Nutella core: The center may separate and become grainy.

Serving Suggestions and Pairing Ideas

Serve warm with vanilla ice cream, a dusting of powdered sugar, or fresh berries. Pair with a light coffee or tea to balance sweetness.​

FAQs

• Can I replace Nutella with another spread? Yes, but results may vary in texture and flavor.​
• How to prevent the cake from sinking? Avoid overbeating eggs and do not open the oven door during baking.​
• Can I make this recipe ahead of time? Yes, prepare batter and ramekins in advance, then bake just before serving for best results.
• What is the best butter for this cake? Unsalted butter is preferred for control over flavor and texture.​
• How to bake in an OTG? Use convection mode, rotate ramekins halfway, and check for doneness at 12 minutes.

Notes from My Kitchen

• Batch 1: Overbaked, center was not molten. Reduced bake time to 14 minutes and used a slightly lower temperature for success.
• Batch 2: Tried frozen Nutella blobs in the center—delivered a guaranteed lava flow even with longer bake times.
• Final: Adopted the “frozen blob” method for foolproof results. Texture is fudgy, moist, and perfectly lava-like.

Nutrition and Disclaimer

Approximate per serving (1 cake): 250 kcal, 15g fat, 25g carbs, 4g protein.
Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

final thoughts

There’s nothing quite like the thrill of cutting into a warm Nutella Lava Cake and watching that rich, molten center ooze out it’s pure baking magic. With this recipe, even a beginner can achieve that perfect balance of fudgy cake and gooey center, making it a go-to for special occasions or cozy nights in. Don’t forget to share your results and tag Bake My Sweet; I love seeing your creations and hearing your tips. Happy baking, and may every bite be as indulgent as it looks!

​

Nutella Lava Cake: Gooey Dessert Magic Every Home Baker Can Nail

Course: DessertCuisine: Western/GlobalDifficulty: Easy, Medium

Servings

4

servings

Prep time

12

minutes

Cooking time

15

minutes

Calories

250

kcal

Total time

30

minutes

Rich chocolate cakes with molten Nutella centers, finished in 30 minutes. Each bite offers a fudgy crumb and gooey hazelnut center. Perfect for dinner parties or cozy nights in—simple tools, reliable results, and easy swaps for dietary needs.

Ingredients

• Nutella — 120 g — 1/3 cup + 1 tbsp (molten center, chocolate-hazelnut flavor)

• Unsalted butter — 50 g — 3.5 tbsp (moisture, richness)

• Large eggs — 2 (about 100 g without shell) (structure, lift)

• Granulated sugar — 40 g — 3 tbsp (sweetness, helps whip eggs)

• All-purpose flour — 35–40 g — 1/4 cup (crumb structure)

• Vanilla extract — 1 tsp — 5 ml (aroma)

• Fine salt — 1/8 tsp — pinch (balance)

• Optional dark chocolate (55–60%) — 30 g — 2 tbsp, chopped (intense flavor)

• For prepping ramekins:

• 10 g soft butter + 1 tbsp cocoa-flour mix (easy release)

Directions

• Prep oven and ramekins: Preheat oven to 190°C (375°F) for 15 minutes. Butter and dust ramekins with flour-cocoa mix.
• Make chocolate base: Melt butter and (optional) dark chocolate together until smooth; cool slightly.
• Whip eggs and sugar: In a bowl, whisk eggs and sugar vigorously for 4–5 min to pale and airy.
• Combine: Sift flour and salt into chocolate base. Stir gently until lump-free; fold in whipped eggs.
• Fill ramekins for lava: Spoon half batter into each ramekin. Add 1 tbsp cold Nutella in center; cover with remaining batter.
  
• Bake: Bake 14–16 min at center rack. Edges should be set, centers soft and jiggly.
  
• Release and serve: Cool 1 min. Run a knife around edges, invert onto plates. Serve hot with ice cream, berries, or a dusting of icing sugar.

Notes

• Troubleshooting & Tips
  If centers aren’t molten, bake 1 minute less next time or use a frozen Nutella core.
  For stuck cakes, grease more heavily and dust well.
  Texture too dry? Reduce bake time, check oven temp.
  For gooey center, avoid over-mixing and overbaking.
• Make-Ahead & Storage
  Counter: Airtight 2 days, room temp before serving
  Fridge: Up to 4 days, microwave 10 sec to re-melt center
  Freezer: 1–2 months; thaw then bake 5–7 min at 180°C/350°F (do not freeze with lava core)
• Serving ideas:
  Enjoy warm with vanilla ice cream, berries, or nut praline for crunch. For reduced sweetness, add cocoa or pair with tangy fruit.