These stunning freshly baked gluten free Nutella chocolate lava cakes are sure to delight for the holidays!
It’s time to bring some holiday cheer with some much-anticipated baking! I’ve been waiting all year to start getting my oven fired up and creating some sweet treats for my family and friends. If you are looking for an easy recipe that is guaranteed to wow and impress, these gluten free Nutella chocolate lava cakes are the perfect treat.
The best part is you can prep the cakes ahead of time and bake them for warm, molten hazelnut chocolatey centers. Nothing brings instant joy like a freshly baked cake! Trust me. This is 100% fact. Let’s get going on some chocolate bliss!
Have you tried baking with gluten free flours? Whether you have a dietary need for the substitution or would like an alternative to wheat, here are some baking basics using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour:
Baking with Gluten-Free Flour
- Use: This gluten-free baking blend has been formulated to use as a 1-to-1 substitution for wheat flour in baked goods. No additional specialty ingredients or custom recipes required. You can use this baking blend for cookies, cakes, muffins, pies and brownies.
- Ingredients: This baking blend combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum. The xanthan gum helps to provide springiness to the lava cake for a light and tender dessert.
- Texture: The protein in the sorghum flour helps give baked goods an almost wheat-like texture. It also aids in browning for those times you need a perfectly golden brown chocolate chip cookie or cake.
This gluten free baking flour was gently incorporated into the bittersweet chocolate and whipped egg mixture. There was just enough flour to help bind the ingredients together to create and incredibly crisp cakey outside and oozy molten delicious center. The texture is very similar to wheat flour for this cake. Your guests would never detect a difference!
I used 8-ounce ramekins for baking each cake. This size yields a larger and wider sized cake, compared to a taller cake. To make sure the cakes unmold easily, brush the inside of the ramekin with melted butter, then add some of the gluten free flour to each cup and coat.
Make sure to tap out the excess flour so that the finished cake does not have a white appearance after baking. Cocoa powder could be used instead of flour if you would like. You just want a light film in the ramekin to help the cake release.
Raise your hand up high if you are a Nutella fan! (me, me, meeee!)
The combination of fragrant sweet hazelnuts blended with semi-sweet chocolate morsels is addicting. For this Nutella chocolate lava cake recipe, I made the filling from scratch. It’s so easy!
A quick roast of the hazelnuts to warm up the natural oils makes it easier to grind them down and simpler to spread the chocolate sauce. You will have extra Nutella leftover (you’re welcome), so you can add them to pancakes, waffles, filled cookies, or eat a spoonful straight from the jar. No judgment here friends!
Ok now time for some fun! You sneak about 1 tablespoon of the homemade Nutella filling in the center of the cake batter. When your guests take their first bite of cake, they will have a tasty surprise!
I’ve also made classic chocolate molten lava cakes with no filling, or you could even add peanut butter, cookie butter or fruit jam to switch it up.
Let’s talk toppings! You could be a purist and lightly dust some powdered sugar on top. However to make this dessert festive for the holidays, crush some candy canes, chop hazelnuts, and shave come chocolate and sprinkle!
The candy cane adds a subtle hint of peppermint flavor that pairs so well with the dark chocolate. I also like to add either a scoop of vanilla bean ice cream or whipped cream. There is something so divine about taking a bite of warm cake and cool ice cream that gives me goosebumps every time.
When you take your first bite, the gorgeous center will delight you with a delicious nutty chocolate filling. The contrast between textures makes this cake unique because you get a surprising sauce hidden in this deceptively simple looking cake. This stunning dessert will leave your guests with a smile on their face!
What other ways will you use the gluten free baking flour during the holidays? I’d love to hear what’s baking in your kitchen! To get you prepared and excited for the holiday baking season, here’s a Bob’s Red Mill baking products coupon!
How can you make the Nutella chocolate lava cakes ahead of time?
Holiday get-togethers can be hectic, especially if you are the one making a feast. You can prep the cake batter and fill the ramekins a day or two before to save time, just tightly cover with plastic wrap and refrigerate. When you’re ready to serve, preheat the oven to 450°F. Place the refrigerated cakes on a sheet tray and bake for 11 minutes. Since the batter was cold, it requires a few more minutes to cook, but the center will be even richer because the chocolate does not get as warm when baked compared to a room temperature batter.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.