Choc-hazelnut lava puddings
Choc-hazelnut lava puddings are rich, molten cakes featuring the deep flavours of dark chocolate and crunchy hazelnuts. Perfect for a special dessert, these puddings offer a delicious gooey centre and are made quickly with simple ingredients.
Cook time 15 min
Prep time 15 min
Ingredients:
1/2 cup butter1/4 cup sugar
3 eggs
1/3 cup hazelnuts
2 tbsp all-purpose white wheat flour
1 tbsp dark chocolate
1/3 cup hazelnuts
Indulge in these decadent Choc-hazelnut lava puddings, a rich and delightful dessert that combines the intense flavors of dark chocolate and hazelnuts. Perfect for a special occasion or a cozy night in, these molten lava cakes are sure to impress and satisfy any sweet tooth.
Instructions:
- Preheat your oven to 400°F (200°C).
- Grease 4 small ramekins or oven-safe cups with butter.
- Finely chop the dark chocolate. Divide the hazelnuts into two portions (40g each) and finely grind one portion.
2. Melt the Butter:
- In a small saucepan, melt the butter over medium heat until fully melted. Set aside to cool slightly.
- In a medium bowl, beat the eggs and sugar together until the mixture is pale and fluffy.
- Slowly add the cooled melted butter into the egg mixture while continuously whisking.
- Gently fold in the finely ground hazelnuts (40g) and all-purpose flour until just combined.
- Stir in the chopped dark chocolate and the remaining 40g of coarsely chopped hazelnuts into the batter.
- Evenly divide the batter among the prepared ramekins, filling them to about three-quarters full.
- Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are set, but the centers are still soft and wobbly.
- Allow the puddings to cool for a minute before carefully inverting them onto serving plates. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
With their gooey chocolate centers and nutty undertones, these Choc-hazelnut lava puddings offer a luxurious and satisfying dessert experience. Serve them with a scoop of ice cream or a dollop of whipped cream to elevate this decadent treat to the next level. Enjoy the luscious combination of textures and flavors that will surely become a favorite in your dessert repertoire.
Choc-hazelnut lava puddings FAQ:
Bake the puddings in a preheated oven at 400°F (200°C) for 10-12 minutes. The edges should be set, while the centers remain soft and wobbly.
The puddings are done when the edges are firm, but the center still appears soft and slightly wobbly. Avoid overbaking to ensure a gooey center.
Yes, if you're allergic to hazelnuts or prefer a different nut, you can substitute them with finely chopped walnuts or pecans. Keep in mind that this may alter the flavor profile.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in the microwave for 10-15 seconds before serving.
Use 4 small ramekins or oven-safe cups, ideally around 6 oz in size. This will ensure the puddings cook evenly and maintain the lava center.
Cooking Tips:
- Ensure the butter and chocolate are melted together to get a smooth blend before mixing with other ingredients.
- Toast the hazelnuts prior to using them in the recipe to enhance their flavor and bring out their natural oils.
- Chill the batter for about 30 minutes if you prefer a more viscous consistency in your lava center.
- Grease the ramekins thoroughly to ensure the puddings turn out smoothly without sticking.
- Keep a close eye on the baking time. Overbaking can lead to a fully set center rather than a molten one. Aim for 10-12 minutes depending on your oven.
- Let the puddings rest for a minute or two after taking them out of the oven to allow them to set slightly before serving, which will help with the texture balance.
Nutrition Facts
6 ServingsCalories 310kcal
Protein 6g
Carbohydrates 16g
Fiber 1.71g
Sugar 10g
Fat 27g
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