Moist Nutella lava cakes that ooze chocolatey goodness.
Greetings from Charleston, South Carolina! As you read this, I’m probably feasting on a plate of shrimp and grits and sipping on a fancy southern cocktail. Don’t worry, I’m thinking about all of you while I’m licking my plate clean. See how thoughtful I am?
I brought in a guest baker, and very dear friend, to fill in while I’m cruising the streets of Charleston. Please welcome Kayle of The Cooking Actress. This isn’t the first time Kayle has made an appearance here on the blog. Since I’m her number one stalker, I frequently mention her from time to time. Like the time I made her Brown Butter Dark Chocolate & Marshmallow Cookies or the time I made her Chocolate Cookie Dough Balls. I’m her #1 fan! If I had a foam finger, it would say “Kayle’s #1 Fan.”
Me, a stalker? Nah!
I’m going to zip my lips now and let Kayle take over…
Hiya!! In case you didn’t know, I’m Kayle and I am the lady behind the blog The Cooking Actress, and I’m also bloggy bff’s with Jennie! I just ADORE this girl! For sooo many reasons–we’ve already each declared our love for each other in sponsor spotlight posts on here and on my blog. She needs to visit me here in NYC, stat!!! My boyfriend, Michael (who doesn’t have a super adorable, super funny blog alter ego like Squirrel, Jennie’s hubster. Unfortunately. We’re just not that cool), says our bond is probably because we’re both messy. He in fact highly doubts anyone could be as messy as I, which–while rude–is understandable.
I’m messy guys. Sorry.
But some of the best things in life are messy!! One of which you guys are currently gazing at: lava cakes. The amazingness is all in the messiness-the molten center that just oozes everywhere and makes your eyes glaze over and your tongue hang out of your mouth…but maybe that’s just me.
Lava cakes have always been one of my all time favorite desserts (and by always I mean since high school when I tried my first and was then subsequently hooked) and so far I’ve posted 2 recipes on my site. One is flourless, and the other-my favorite-is actually a super simple (and foolproof!) recipe courtesy of Michael’s stepmom, Jeanne.
Now, this lava cake is a bit different. In an awesome way. Do you like Nutella?
OF COURSE YOU DO! Who doesn’t??! Crazy people. Well, this is a Nutella lava cake. Um…but I changed it a bit. I make homemade nutella (or, more accurately, chocolate hazelnut butter) and I used that to make these decadent little cakes. I really think it’s an awesome idea to use the homemade chocolate hazelnut, not only because it’s a bit healthier, but also I think it really brings out more of the hazelnut flavor, which I adoooore! Now, the downside to using the homemade as opposed to store-bought is that I think that version would be a bit gooey-er and might give you more of a molten center (although I don’t know that for sure, I’m speculating). Really it’s up to you which way you wanna make it, either way I think you’re giving yourself a gift of pure deliciousness
Added bonus-after pouring the batter into the muffin tin, you can just refrigerate it until you’re ready to bake it, which makes it super perfect for entertaining-and who wouldn’t be impressed if you served them their own little cake of luscious, chocolatey goodness?
- 10 tablespoons unsalted butter
- 1 cup semisweet chocolate chips
- ⅓ cup chocolate hazelnut spread (Nutella or other brand, or homemade)
- ½ cup all purpose flour
- 1 and ¼ cups powdered sugar
- 3 eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- ***Optional, for garnish: powdered sugar, more chocolate hazelnut spread (which I used), whipped cream, hazelnuts, strawberries, etc.
- Preheat oven to 375 degrees F. Thoroughly grease a 12-cup muffin tin with non-stick cooking spray.
- In a microwave safe bowl, combine butter, chocolate chips, and chocolate hazelnut spread. Microwave for 60 seconds, stir, then microwave in 30 second increments (stirring between each), until melted and smooth.
- Stir flour and powdered sugar into the chocolate mixture.
- Add in eggs and egg yolks, one at a time.
- Mix in the vanilla until combined.
- Evenly divide the batter among the prepared muffin cups, filling each about ¾ full. Bake 8-10 minutes, until the edges have set but the centers are still soft.
- Let cool in pan for 3 minutes. Run a knife around the edges of the cake to loosen and then invert onto a cutting board. Serve and garnish as desired.
- ***Note: Batter can be prepared up to a week in advance. Once it’s in the muffin tins cover with plastic wrap and store in the refrigerator until ready to bake. As oven preheats remove the muffin tin from the refrigerator and let sit at room temperature-baking time will be the same.