Stunning freshly baked Nutella lava cake is sure to delight for the holidays! Thank you Bob’s Red Mill for sponsoring this post!
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 flour? 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 an 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.
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, chopped hazelnuts, and shave some 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!
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.
Nutella Lava Cake
- 1 ½ cups hazelnuts, roasted or raw
- ½ cup semi-sweet chocolate chips
- 2 teaspoons cocoa powder
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 1 teaspoon pure maple syrup
Chocolate Lava Cakes
- 4 ounces unsalted butter, plus 1 tablespoon
- 6 ounces bittersweet chocolate, 60% cacao reccomended
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 1 pinch kosher salt
- 2 tablespoons gluten-free flour
- Pre-heat oven to 350°F. Add hazelnuts to a baking sheet in a single layer. Bake in the center of the oven for about 8 minutes if roasted, or 12 minutes if raw until warmed and lightly golden in color. When heated the oil in the hazelnuts makes it easier to grind.
- Remove nuts from the oven and transfer to a kitchen towel. Using your hands, cover the nuts with the towel and rub to remove and loosen as much skin as possible.
- Transfer hazelnuts to a blender or food processor. Mix on low for 1 minute then scrape the sides. Mix on medium speed for 1 minute and scrape, then mix 1 minute again or until smooth.
- Melt the semi-sweet chocolate chips over a double boiler or in a microwave at 30-second increments until melted.
- Transfer melted chocolate, cocoa powder, vanilla and salt to the blender. Blend for 1 minute on medium spend. Add 1 teaspoon maple syrup and blend another 10 seconds. Taste and add more maple syrup if desired. Note that the more maple syrup you add, and if it's cold, the thicker the mixture will become so add gradually.
- Transfer to a container with a lid and refrigerate until ready to fill the cakes.
Chocolate Lava Cakes
- Preheat the oven to 450°F. Melt 1 tablespoon of butter in a microwave-safe dish for 30 seconds. Brush melted butter on the inside of four 8-ounce ramekins. Lightly coat with gluten-free flour. Tap out the excess flour. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt 4 ounces butter with 6 ounces chocolate. Remove from the heat and whisk together to combine.
- In a medium bowl, whisk the eggs with the egg yolks, sugar and salt at high speed until thickened and pale, about 3 minutes.
- Quickly fold the chocolate into the egg mixture. Fold in the flour until combined. Evenly divide the batter about ½ full into the 4 prepared ramekins. Add 1 tablespoon of Nutella into the center of each ramekin. Evenly divide and top with more cake batter.
- Bake on a sheet tray for 9 minutes, or until the sides of the cakes are firm, the tops are just slightly cracked, but the centers are soft and slightly jiggly. Let the cakes cool in the ramekins for 1 minute.
- Run a knife or small spatula along the sides of the ramekins a few times to release the cake. Cover each ramekin with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Use the spatula or knife to lift the corner of the ramekin and a gloved hand to lift and unmold the cake. Add desired toppings. Serve immediately.
- Coconut oil can be substituted for butter.
- Use store-bought Nutella to substitute if you are in a rush.
- Honey can be substituted for maple syrup.
- Regular all-purpose flour can be substituted for gluten-free flour.
- Topping Suggestions: Powdered sugar, ice cream, whipped cream, chopped nuts, crushed candy canes, strawberries, chocolate shavings or mint.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Tried this recipe?
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