Chocolate-Hazelnut Lava Cakes
Ingredients
- 1 (4-oz) bittersweet chocolate bar, chopped
- ½ cup butter
- 1 cup powdered sugar
- 2 large eggs
- 2 egg yolks
- 6 Tbsp all-purpose flour
- ¼ cup chocolate hazelnut spread
Instructions
- Preheat oven to 425°F; coat 4 ramekins with cooking spray. Microwave chocolate and butter in a microwave-safe bowl in 30-second intervals until melted.
- Whisk in sugar until blended. Add whole eggs and yolks; whisk until well blended. Add flour; whisk until smooth. Spoon three-fourths of batter into ramekins, reserving remaining batter.
- Spoon 1 level tablespoonful chocolate-hazelnut spread into center of each ramekin. 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 cakes.
- Invert cakes onto dessert plates. Serve with ice cream, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
688
|
688
|
| Fat (g) | 44 | 44 |
| Sat. Fat (g) | 24 | 24 |
| Protein (g) | 9 | 9 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 231 | 231 |
| T. Sugs (g) | 48 | 48 |
| A. Sugs (g) | 29 | 29 |
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