Chocolate Nutella Lava Cake Food

THE BEST CHOCOLATE LAVA CAKES

The Best Chocolate Lava Cakes image

Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.

Provided by Food Network Kitchen

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 ounces bittersweet chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter, room temperature, plus 1 tablespoon, melted
1/4 cup sugar, plus more for coating the ramekins
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
2 large eggs, plus 2 large egg yolks
2 tablespoons all-purpose flour

Steps:

Preheat the oven to 400 degrees F.
Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

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