- Level: Easy
- Total: 29 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 18 min
- Yield: 8 servings
Ingredients
4 ounces semisweet chocolate
1/2 stick butter
2 cups powdered sugar
4 eggs
1 tablespoon hazelnut extract
3/4 cup all-purpose flour
Nonstick spray
1 tablespoon hazelnut liqueur
Nutella
Vanilla ice cream
Chocolate shavings
Directions
- Preheat oven to 400 degrees F.
- Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet.
- Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour.
- Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.
- Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
- Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.
- Serve immediately, with a scoop of vanilla ice cream and chocolate shavings.
