Decadent Hazelnut-Praline Lava Cake

These chocolate cakes hide a warm, hazelnut center that’s perfect for sharing.

Ingredients

PRALINE CENTER:

⅓ cup butter

1 ¼ cups hazelnuts, toasted and diced

1 ¼ cups light brown sugar

¼ cup cream

Microwave butter on high until melted.  Stir in hazelnuts, brown sugar and cream until smooth. Microwave hazelnut mixture on high for 2 to 3 minutes until bubbly and thickened, do not stir.  Cover and chill.

LAVA CAKE:

1½ cups flour, all-purpose

½ teaspoon salt

8 ounces semisweet chocolate chips

3 ounces bittersweet chocolate, cut into chunks

¾ cup butter

1¼ cups sugar

3 eggs

3 egg yolks

2 teaspoons vanilla

Directions

  1. Preheat oven to 400°F.
  2. Generously grease six, 6 oz (175ml) glass custard cups.
  3. Stir flour and salt together in small bowl; set aside.
  4. Place chocolates and butter in microwave safe bowl.
  5. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until just melted; set aside.
  6. Beat sugar, eggs, egg yolks and vanilla in medium bowl on high 3 minutes until light yellow and thickened.
  7. Pour melted chocolate slowly into egg mixture, mixing on low, until blended; scrape. 
  8. Add flour mixture and mix on low until just blended; scrape.
  9. Spoon ⅓ cup batter into custard cup.
  10. Place 1½ tablespoons praline on center of batter.
  11. Top with ⅓ cup batter and smooth to edge.  (Reserve unused praline.)
  12. Bake at 400°F for 20 to 22 minutes until top and sides are set and cake springs back when touched lightly in center.
  13. Cool 10 to 15 minutes.
  14. Run knife around edge of cups and invert onto plate.
  15. Heat reserved praline and drizzle over and around cake.
  16. Garnish with whole or chopped hazelnuts and edible gold dust.

Makes 6 cakes.

Decadent Hazelnut-Praline Lava Cake

Nutritional Information

Based on 6 servings.

Per serving:

Calories

1220

Total Fat     

71g

Saturated Fat  

33g

Cholesterol

292mg

Sodium

290mg

Carbohydrates

146g

Dietary Fiber      

6g

Protein

14g