Chocolate-Hazelnut Lava Cakes
Ingredients
- 2 (4-oz) bittersweet chocolate bars, chopped
- 1 cup butter
- 2 cups powdered sugar
- 4 large eggs
- 4 egg yolks
- ¾ cup all-purpose flour
- ½ cup chocolate-hazelnut spread
Instructions
- Preheat oven to 425°F. Microwave chocolate and butter in a large microwave-safe bowl in 30-second intervals until melted; whisking until blended.
- Whisk in sugar, eggs, and yolks until well blended. Add flour; whisk until smooth. Divide three-fourths of batter among 8 lightly greased (12-oz) ramekins, reserving one-fourth of batter.
- Spoon 1 level tablespoonful chocolate-hazelnut spread into centers of ramekins. Top with remaining batter.
- Bake 12 to 14 minutes or until edges are firm and centers are soft but do not jiggle.
- Cool 2 minutes; run a knife around edges of ramekins to loosen the cakes. Invert cakes onto 8 dessert plates. Dust with additional powdered sugar, or serve with ice cream, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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