Finely chop the chocolate so it melts evenly and quickly—no need for a double boiler. Once chopped, set it aside.

In a small saucepan over medium heat, melt the butter completely. Transfer the chopped chocolate to a mixing bowl, then pour the hot butter over it. Stir gently until the chocolate melts fully and the mixture becomes smooth and glossy.

In a separate bowl, whisk the eggs and sugar together vigorously for about 5 minutes, until pale and airy. This step helps give the cakes a light texture. Don’t worry if it’s not perfectly fluffy—they’ll still turn out rich and gooey.

Add the flour and cocoa powder to the melted chocolate mixture. Stir well until everything is fully combined and smooth. If you spot any lumps, strain the batter through a sieve to get that silky finish.

Gently fold the whipped egg mixture into the warm chocolate batter using a spatula or whisk. Mix until fully incorporated, but don’t overmix. The goal is a smooth, glossy batter that stays light and fudgy.

Divide the batter evenly between two ramekins. If you plan to invert the cakes after baking, butter the ramekins generously and dust with flour and cocoa powder to prevent sticking.

Add the Nutella center. You can either pipe a spoonful into the center using a piping bag or drop a generous dollop on top and gently press it down with a spoon. This ensures a gooey, molten Nutella core.

Preheat your oven to 190°C (375°F). Place the filled ramekins on a baking tray—this makes them easier to move in and out of the oven.

Bake for about 20 minutes, depending on the size of your ramekins and how gooey you want the center. The perfect lava cake has a soft, slightly underbaked middle. If you prefer a firmer center, bake a minute or two longer, but don’t over bake.

Once out of the oven and still warm, feel free to pipe more Nutella into the center for an extra gooey hit of chocolate-hazelnut goodness. When it comes to Nutella lava cake, more is always better.