Chocolate Hazelnut Lava Cakes Recipe

Unsalted butter: Provides richness and moisture to the cakes.

Bittersweet chocolate: Adds deep, intense chocolate flavor.

Eggs: Essential for structure and richness.

Egg yolks: Adds extra richness and helps achieve the molten center.

Granulated sugar: Sweetens the cakes and helps with texture.

All-purpose flour: Provides structure to the cakes.

Hazelnut spread: Creates the gooey, molten center.

Salt: Enhances the overall flavor.

When melting the butter and chocolate, ensure the heatproof bowl does not touch the simmering water to prevent overheating. This technique, known as a double boiler, allows for gentle melting and avoids scorching the chocolate. Stir continuously until smooth for a perfectly blended mixture.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a slight coconut flavor that can complement the chocolate.

• bittersweet chocolate - Substitute with semi-sweet chocolate: Semi-sweet chocolate has a similar cocoa content and sweetness level, making it a good alternative.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• large egg yolks - Substitute with additional flax eggs: Use the same flaxseed mixture as above for a vegan option, or use applesauce for added moisture.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor that pairs well with chocolate and hazelnut.

• hazelnut spread - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, though it will taste slightly different.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can enhance the overall taste of the dessert.

• Allow the lava cakes to cool completely before storing. This helps to prevent condensation, which can make the cakes soggy.

• Wrap each lava cake individually in plastic wrap to maintain their moisture and prevent them from drying out.

• Place the wrapped lava cakes in an airtight container. This will keep them fresh and protect them from absorbing any unwanted odors from the fridge.

• Store the container in the refrigerator if you plan to consume the lava cakes within 2-3 days. For longer storage, follow the freezing guidelines.

• To freeze, wrap each lava cake in plastic wrap and then in aluminum foil. This double wrapping helps to prevent freezer burn.

• Place the wrapped lava cakes in a freezer-safe bag or container. Label the bag with the date to keep track of how long they’ve been stored.

• When ready to enjoy, thaw the lava cakes in the refrigerator overnight. This gradual thawing helps to maintain their texture.

• Reheat the lava cakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Be cautious not to overheat, as this can cause the lava center to cook through.

• Alternatively, you can microwave the lava cakes on medium power for 30-40 seconds. This method is quicker but may slightly alter the texture.

• Serve the reheated lava cakes immediately, dusted with powdered sugar or topped with a scoop of vanilla ice cream for an extra indulgent treat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the lava cakes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-12 minutes, or until warmed through. This method helps maintain the gooey center while ensuring the edges stay slightly crisp.

• Microwave Method: Place the lava cake on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as the chocolate center can become too firm. This method is quick and convenient, perfect for a speedy dessert fix.

• Steam Method: If you have a steamer, this method can help retain moisture. Place the lava cakes in a heatproof dish and steam for about 5-7 minutes. This gentle reheating method ensures the hazelnut spread center remains luscious and molten.

• Sous Vide Method: For a more gourmet approach, seal the lava cakes in a vacuum-sealed bag. Heat a pot of water to 140°F (60°C) and submerge the bag for about 15 minutes. This method evenly warms the cakes without compromising their delicate texture.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the lava cakes in the basket and heat for 5-7 minutes. This method can help achieve a slightly crispy exterior while keeping the inside molten and delicious.

• Oven: Preheat to 425°F (220°C) to bake the lava cakes.

• Ramekins: Four 6-ounce ramekins to hold and shape the lava cakes.

• Baking sheet: Place the ramekins on this to catch any overflow and for easy handling.

• Heatproof bowl: Melt the butter and chocolate together in this over simmering water.

• Saucepan: Use this to simmer water for melting the chocolate and butter.

• Whisk: Blend the eggs, egg yolks, and sugar until thick and pale.

• Spatula: Fold the melted chocolate mixture into the egg mixture and later fold in the flour and salt.

• Sifter: Sift the flour and salt over the mixture to ensure there are no lumps.

• Measuring cups: Measure out the butter, sugar, flour, and hazelnut spread accurately.

• Measuring spoons: Measure the pinch of salt and the tablespoon of hazelnut spread for each ramekin.

• Knife: Run around the edges of the baked cakes to loosen them from the ramekins.

• Plates: Invert the ramekins onto these to serve the lava cakes.

• Powdered sugar sifter: Optional, for dusting the cakes with powdered sugar before serving.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This will streamline the process and prevent any last-minute scrambling.

Use microwave for melting: Melt the butter and chocolate in the microwave in 30-second intervals, stirring in between, to save time over the stovetop method.

Preheat oven early: Turn on the oven before you start mixing the batter to ensure it's ready when you are.

Simplify cleanup: Line your baking sheet with parchment paper to make cleanup quicker and easier.