Chocolate Lava Cake Recipe with Champagne

 Chocolate Lava Cake Recipe with Champagne 

Author: Krista  Prep Time: 5 mins  Cook Time: 15 mins  Total Time: 20 mins  Yield: 2 1x  Category: Dessert 

        The BEST gooey Nutella Chocolate Lava Cake Recipe you’ll ever make. Easy to follow instruction with maximum chocolate flavor. Topped with Champagne Muddled Raspberries, a decadent dessert for two perfect for date night or Valentines Day! 


  • Chocolate Nutella Molten Lava Cake:
  • 3.5 oz. of semi-sweet chocolate
  • 3 tablespoons of butter
  • 1 whole egg
  • 1 egg yolk
  • 1/4 cup of white sugar
  • 2 tablespoons of cocoa powder
  • 2 teaspoons of nutella (or chocolate hazelnut spread)
  • extra butter and cocoa to grease and dust the ramekins
  • Muddled Champagne Raspberries:
  • 1 cup of fresh raspberries
  • 1 tablespoon of champagne


  • Preheat oven to 395 degrees.
  • Grease two small ramekins (8 oz. ramekin) with butter and dusk with cocoa powder. Set aside.
  • In a large bowl, add egg, egg yolk, 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 is completely 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!


Serving Size: 1/2 lava cake + raspberries
Calories: 309
Sugar: 28 g
Sodium: 22 mg
Fat: 19 g
Saturated Fat: 11 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 115 mg

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