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Rich in melting chocolate and with their delicious hazelnut heart, these chocolate mi-cuits are a quick and easy pleasure to make for a gourmet snack. Beware, addiction is on the way!
If you like chocolate, you'll love this Brookie, this chocolate and walnut brownie or these all-chocolate cookies .
Table des matières
💙 Why you'll love them
- They require only a handful of ingredients, and are easy to find and use.
- They're really very simple (even childish) to make.
- They are vegetarians.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Dark chocolate - fairtrade if possible. Discover the Eco Tips I wrote about chocolate!
- Butter: soft.
- Sugar: white.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- All-purpose flour
- Hazelnut puree
✅ Gluten-free and dairy-free version
- To make this recipe gluten-free, you can replace the wheat flour with any flour of your choice: hazelnut, coconut, rice, oat, chestnut, spelt...
- To make this recipe dairy-free, replace the butter with vegetable margarine.
🥰 Chef's tips
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Leave your ramekins in the freezer and take them out only to butter and lightly flour them, place the mixture in them and put them in the oven. The temperature shock will help to achieve this "mi-cuit" texture.
- Use ovenproof ramekins.
- Prefer natural convection/static heat top and bottom cooking. Rotating heat will overcook your cake, which will not have a runny center.
💡 Frequently Asked Questions
Good quality chocolate, since it's the main ingredient in the recipe.
Of course, the cake batter can be refrigerated for a few hours. Bake at the last minute, just before serving, taking care to return the cake batter to room temperature 45 minutes - 1 hour beforehand.
I recommend that you eat them straight away, as the lava cakes cannot be kept, as they would lose their runny core.
😋 Other chocolate snacks
If you make these lava cake, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Hazelnut and chocolate molten lava cake
- 2,5 oz dark chocolate (70g)
- 2,1 oz unsalted butter (60g)
- ¼ cup sugar (60g)
- 2 eggs
- 1 oz all-purpose flour (30g)
- 1 ½ tablespoons hazelnut puree
- 20 minutes before starting the recipe, place your ramekins in the freezer.
- In a saucepan, melt the chocolate and butter over low heat. Mix well, then remove the pan from the heat. Add the sugar, eggs and flour in this order.
- Preheat your oven to 390°F/200°C, in natural convection/static heat mode. Butter your ramekins and lightly flour them evenly. Fill your ramekins a little, add ½ tablespoon hazelnut purée and close with the chocolate mixture: don't fill them to the top, as they will rise during baking.
- Bake in the middle of the oven for around 12 minutes at 390°F/200°C (baking time may vary according to your oven and ramekins: the edges should be a little hard and firm, but the center very lightly cooked). Leave to cool for a few minutes, then enjoy straight from the oven (half-baked cakes can't wait), with crème anglaise or a scoop of vanilla ice cream.