Nutella Chocolate Lava Cake with Muddled Champagne Raspberries
Joyful Healthy Eats
Joyful Healthy Eats
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  • 5 mins Cook time 15 mins Total time 20 mins Author: Krista Recipe type: dessert, valentines day, for two, Serves: 2 Ingredients Chocolate Nutella Molten Lava Cake:
  • 3.5 oz of semi-sweet chocolate 3 tablespoons of butter 1 whole egg 1 egg yoke ¼ cup of white sugar 2 tablespoons of cocoa powder 2 teaspoons of nutella extra butter and cocoa to grease and dust the ramenkins Muddled Champagne Raspberries: 1 pint of fresh raspberries 1 tablespoon of champagne Instructions Preheat oven to 395 degrees. Grease two medium size ramekins with butter and dusk with cocoa powder. Set aside. In a large bowl, add egg, egg yoke, and sugar. Whisk until sugar is dissolved, about 2-3 minutes. Set aside. Add butter and semi-sweet chocolate to a bowl, put in microwave for 45 seconds to 1 minute. Remove from microwave and stir until chocolate and butter are small and chocolate is all melted. Add cocoa powder to the egg sugar mixture. Whisk to combine. Add a little bit of warm chocolate mixture to egg sugar mixture, whisk to combine and temper the eggs. Add the remaining chocolate, stir to combine. It should feel like a thicker batter consistency now. Fill up two ramekins halfway with chocolate batter. Add 1 teaspoon of nutella into each ramekin, right in the center. (be careful not to add too much nutella or the cake might have a lava explosion in the oven) Top each ramekin with the remaining chocolate mixture. Place ramekins on a baking sheet and bake for 15 minutes in the oven. (the cake should spring back a little when you touch it. In the mean time add raspberries and champagne to a small bowl, using a fork, mash the raspberries up and let sit for 5 minutes to let the champagne soak in. Remove chocolate lava cakes from the oven, using a butter knife, gently go around the outside edge then gently flip the lava cake out of the ramekin onto a plate. Serve with muddled champagne raspberries on top! 3.2.2925



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