Get ready to crave this Nutella Lava Cake—gooey, chocolatey, and unbelievably easy to make! With just a few basic ingredients and under 30 minutes, you can whip up a warm, fudgy dessert that looks fancy but takes no effort. It’s the perfect indulgence for any night of the week.

Craving something rich, warm, and chocolatey? These Nutella lava cakes are your answer. Soft on the outside with a molten Nutella center, they come together in no time and feel like something straight from a fancy restaurant.

This small-batch recipe makes just two—perfect for a cozy night in or when you want a quick chocolate fix without sharing too much.

Whether you’re celebrating something special like Valentine’s Day or just indulging on a lazy weekend, these Nutella lava cakes hit the spot.

Made with everyday ingredients, they come together effortlessly—perfect when you need an impressive dessert on the fly without a trip to the store.

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Grab These Ingredients

• Unsalted Butter – Keeps the flavor balanced and rich without adding too much salt.
• Chocolate – Use what you’ve got on hand, but dark chocolate adds that extra indulgent touch.
• All-Purpose Flour – Just a small amount goes a long way here; too much will ruin that gooey center.
• Eggs – Essential for holding everything together and giving the cake structure.
• Nutella – The star of the show—spooned into the center for that dreamy, melty middle.
• Cocoa Powder – We recommend using 100% cocoa for best results, but any kind will do if you’re watching your budget like us.
• Granulated Sugar – Adds just the right amount of sweetness to round everything out.

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NUTELLA LAVA CAKE

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Special Tools

• Mixing Bowls – You’ll need a couple to combine your ingredients.
• Whisk – To beat the eggs until light and airy, which helps give the cakes structure.
• Small Pan – Perfect for gently melting the butter and chocolate together.
• Ramekins – Essential for baking; these individual-sized dishes shape the lava cakes and help achieve that molten center.
• Spatula – Handy for folding the ingredients together without deflating the batter.

How to Prepare a Nutella Lava Cake

Start by finely chopping the chocolate—this helps it melt quickly and evenly without needing a double boiler. Set it aside for now.

In a small pan over medium heat, melt the butter completely. Once melted, transfer the chopped chocolate to a mixing bowl, then pour the hot butter directly over it. Stir gently until the chocolate is fully melted and the mixture is smooth and glossy.

In a separate mixing bowl, add the eggs and sugar. Whisk vigorously for about 5 minutes, or until the mixture becomes pale and airy.

And if you’re feeling a little lazy and don’t quite get there—don’t stress. Even if it’s not super fluffy, the lava cakes will still turn out rich, gooey, and totally delicious.

Now take your melted chocolate mixture and add in the flour and cocoa powder. Give it a good stir until everything is fully combined and smooth. If you notice any stubborn lumps, don’t worry—just run the mixture through a sieve to get that silky texture. It’s a quick fix for a perfectly smooth batter.

Gently fold the whipped eggs into the warm chocolate mixture. Use a spatula or whisk to combine the two until fully incorporated, but be careful not to overmix. You want the batter smooth and glossy—this step helps create that light texture around the molten Nutella center while keeping the cake rich and fudgy.

Divide the batter evenly between two ramekins. If you plan to turn the Nutella lava cakes out onto a plate, make sure to generously butter the ramekins and lightly dust them with flour and cocoa. This will help the cakes release effortlessly after baking.

Once filled, add a rich Nutella center. You can either pipe a spoonful of Nutella right into the middle of each ramekin using a piping bag or simply drop a generous dollop on top and gently press it down into the batter with a spoon. Either method gives you that irresistible gooey Nutella core when baked.

Preheat your oven to 190°C (375°F). Place the filled ramekins on a baking tray to make transferring them in and out of the oven easier and more stable.

Bake the Nutella lava cakes for 20 minutes, depending on how gooey you like the center and the size of your Ramekins. The signature of a perfect lava cake is a slightly underbaked, molten middle—that’s where all the rich, warm Nutella magic happens! If you prefer a firmer center, feel free to bake them a minute or two longer, but don’t overdo it or you’ll lose that dreamy lava texture.

Once the cakes are out of the oven and still warm, you can take things to the next level by piping a bit more Nutella into the center. If you feel like they could use an extra hit of gooey, chocolate-hazelnut goodness—go for it. When it comes to a molten Nutella lava cake, more Nutella is always better.

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Serving Suggestion for a Nutella Lava Cake

This rich and gooey Nutella dessert is absolutely divine on its own—but if you want to take your molten Nutella lava cake to the next level, serve it warm with a generous scoop of vanilla ice cream. The contrast between the cold ice cream and warm, melty center is pure heaven.

You can also drizzle some melted chocolate over the top or finish with a cloud of freshly whipped cream for an extra-indulgent touch.

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My Best Tips:

• Preheat your oven completely. The oven needs to be fully heated to 190°C (375°F) before you place the ramekins inside. That burst of high heat helps the exterior bake quickly while keeping the inside irresistibly gooey.
• Use room temperature eggs. Cold eggs can make the batter harder to mix and lead to over-mixing, which affects the texture.
• Don’t overbake. Keep a close eye on the lava cakes in the final few minutes. You’re aiming for a perfectly set edge with a jiggly, molten center. Overbaking will turn the lava into cake!
• For an ultra-gooey Nutella core, use a piping bag to add Nutella right into the center of the batter before baking. This ensures every bite has that rich, melted Nutella lava flow you’re dreaming of.

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Can You Freeze Nutella Lava Cakes?

Yes, you can freeze these decadent Nutella lava cakes!
Once fully baked and completely cooled, place them in an airtight, freezer-safe container. They’ll keep beautifully in the freezer for up to 3 months.

To reheat: Simply microwave the frozen lava cake for about 30–60 seconds, or until warmed through and gooey in the center again. The texture stays rich, and the molten Nutella core returns like magic—perfect for a quick and indulgent dessert anytime.

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