Nutella Baking Week Continued: Nutella Chocolate Molten Lava

Yesterday I kick-started this Nutella week into drive (I’m a Learner right now – sheepishly proud :P) with some delicious breakfast scrolls. Today, I am giving you the antithesis of breakfast – a dessert – but by NO means, am ending this week yet. Nice right? 🙂

Warning: If the name has not already given you a heart attack, the following post contains explicit images and strong descriptive language. Not recommended for persons under the age of 5 (guaranteed sugar rush) or over 85 (delicate body systems)

58I think this warning still leaves a lot of leeway for you wonderful people who read my blog 🙂

Now back to this dish. An original Bell’Alimento, this dessert (recipe here) should be knighted. It has a slightly crisp yet fragile and crumby exterior which gives way to the slightest pressure with a spoon to release the molten flowing Nutella lava. It languidly flows all over the plate, soaking into its protective shell of a cake, softening it so it becomes like cake crumbs swimming through chocolate fudge.

39The Nutella really shines in this particular recipe ensemble and the best part is, it knows it. It knows the way your eyes greedily following its trail of gooey hot liquid when the cake splits open for the first time. It knows you are about to snap your spoon in two while it settles itself in a comfortable position around and on the delicate chocolate cake, taking all the time in the world because it can.

Oh, the Nutella is a sly one, and don’t you forget it. Once grasped you are forever in its chocolate-hazelnut clutches, spiralling headfirst into the most decadent love affair ever which lasts a lifetime. You can never be free of it once caught. And this dessert shows exactly why.

110This is one of those desserts where I have to say – it doesn’t wait for you. You wait for it.
Make it, eat it fresh and warm straight from the oven and that is all there is to it. Don’t lollygag 🙂

I did not make any major changes in this recipe, only small things like:

  • Reducing the number of egg yolks to 2 just because I have an aversion to so many eggs in one dish
  • Adding approximately 2 tbs Nutella into the middle, piled high on one spoon (you can’t tell me that is wrong)

I also have a tip for you – just like the recipe says, grease your ramekins REALLY REALLY WELL – mine luckily did not stick at all but the Nutella middle did sink through the cake batter and if your ramekin is not well greased, that is likely to stick to the bottom, breaking your cake in half when you try to take it out :S
My tip is to run a knife around the edges once it is slightly cool so that it tips easier instead of some sticking leading to ripping – trust me, safer side = better side (in this case)

68I shall leave you now to go and spoon in your Nutella (do not even try the ‘but it isn’t open’ trick on yourself, you know you will succumb) and as soon as possible, just make this lava cake.

For your own benefit sanity.

Till tomorrow – with a Nutella dish you can whip up in the blink of an eye 😉

Update: Eat this with my Nutella Ice Cream – you will collapse it is sheer pleasure (and there is no such thing as too much Nutella!)

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  1. Pingback: World Nutella Day 2013 « Go Bake Yourself

  2. Pingback: Nutella Chocolate Molten Lava Cake | bella nutella

    • Glad to hear that 😀
      They were one probably one of the most delicious things I have tasted in my life so I seriously recommend this recipe
      Enjoy and thanks for dropping by!

      Choc Chip Uru


  3. Pingback: Nutella Baking Week Continued: Nutella Ice Cream (French Custard Style) « Go Bake Yourself

    • Haha, my whole point was to get you to indulge your senses 🙂
      I am sure your daughter would love this surprise and a healthier GF version sounds fantastic – let me know!

      Choc Chip Uru


    • I am so glad you are now a Nutella fan (talk about good timing!)
      I think, since you have Nutella for breakfast anyway, you should make this then as well 😛
      Thanks for stopping by!

      Choc Chip Uru


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