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    Home » Cakes » Molten Nutella Cakes

    Molten Nutella Cakes

    Published: Jan 30, 2021 · Modified: Jan 30, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Molten Nutella Cakes are a rich, 5-ingredient desserts! These cakes have a delicate layer of chocolate cake around a hot, fudgy center! Perfect special occasion dessert dessert.

    Molten nutella cake on a cream plate
    Molten Nutella cakes are an easy, 5-ingredient twist on the traditional molten lava cake. My family loves Nutella and chocolate lava cakes, so I came up with this easy dessert recipe as a way to pair their love of Nutella with their love of molten chocolate cakes.

    Not only are these cakes super easy to make, but they're also super delicious! The cakes can be made ahead of time so you can make them and then bake them when you're ready.

    How to make molten Nutella cakes

    Beaten eggs in a glass mixing bowl

    Using a mixer (either hand or stand), beat yolks and eggs until pale yellow, about 3 minutes. Add flour, and beat until well-combined.

    Molten nutella cake batter in a glass mixing bowl

    Stir in Nutella and vanilla. Add up to 1 teaspoon of Nutella to the batter if you want more fudgy middles.

    Ramekins on a baking sheet

    Divide batter evenly among ramekins. Place the ramekins on a rimmed baking sheet with at least 1-2 inches in between the ramekins.

    Bake cakes until edges are set but the centers is still jiggly, about 12–14 minutes. If you overbake the cakes, then they won't have much molten Nutella in the middle.

    Transfer cookie sheet to a wire cooling rack. Let cakes cool for 5 minutes.

    Run a thin knife around edges of ramekins to loosen cakes, and invert cakes onto plates. Serve warm.

    A spoon cutting a piece of molten nutella cake

    Tips

    • Nutella: Or other chocolate hazelnut spread.
    • Ramekins: I use 6 ounce ramekins.
    • Molten center: If you want an extra molten center, pour half of the batter into your prepared ramekin, drop up to 1 teaspoon of Nutella in the center of the batter. Cover with remaining batter. Please do not use more than 1 teaspoon of Nutella as it will cause the cakes to brake apart when you invert them.

    Serving suggestions

    Top with sliced bananas or strawberries or raspberries. Ice cream, whipped cream, and more Nutella are also good.

    molten nutella cake on a plate with a spoon next to it

    Make-ahead directions

    After step 5, the ramekins can be covered and refrigerated for up to 24 hours before baking. Uncover and bake as-directed. 

    You may find that you need to add an additional 1-2 minutes to the baking time.

    More Nutella recipes!

    • Nutella Cookies

    If you’ve tried this molten Nutella cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Molten Nutella Cakes

    Molten Nutella Cakes
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 4 servings
    Calories: 496kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Mixer

    Ingredients

    • 2 large egg yolks
    • 2 large eggs
    • ¼ cup all-purpose flour
    • 1 cup Nutella plus extra for drizzling
    • ½ teaspoon vanilla extract
    US Customary - Metric

    Instructions

    • Preheat oven to 425 F. Grease and flour 4 ramekins, and set them to a rimmed cookie sheet.
    • Using a mixer (either hand or stand), beat yolks and eggs until pale yellow, about 3 minutes.
    • Add flour, and beat until well-combined.
    • Stir in Nutella and vanilla.
    • Divide batter evenly among ramekins. Check out the note below if you want an extra molten center.
    • Place the ramekins on a rimmed baking sheet with at least 1-2 inches in between the ramekins.
    • Bake cakes until edges are set but the centers is still jiggly, about 12–14 minutes. If you overbake the cakes, then they won't have much molten Nutella in the middle.
    • Transfer cookie sheet to a wire cooling rack.
    • Let cakes cool for 5 minutes.
    • Run a thin knife around edges of ramekins to loosen cakes, and invert cakes onto plates.
    • Serve warm.

    Notes

    • Nutella: Or other chocolate hazelnut spread. 
    • Ramekins: I use 6 ounce ramekins. 
    • Molten center: If you want an extra molten center, pour half of the batter into your prepared ramekin, drop up to 1 teaspoon of Nutella in the center of the batter. Cover with remaining batter. Please do not use more than 1 teaspoon of Nutella as it will cause the cakes to brake apart when you invert them.
    • Make-ahead: After step 5, the ramekins can be covered and refrigerated for up to 24 hours before baking. Uncover and bake as-directed. You may find that you need to add an additional 1-2 minutes to the baking time. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 496kcal | Carbohydrates: 53g | Protein: 9g | Fat: 26g | Saturated Fat: 22g | Cholesterol: 179mg | Sodium: 66mg | Potassium: 345mg | Fiber: 4g | Sugar: 40g | Vitamin A: 250IU | Calcium: 105mg | Iron: 4.3mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 5/31/13.  Updated with new photos and tips 1/30/21.

     

    « One Bowl Brownies
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Jen

      February 01, 2021 at 8:01 pm

      5 stars
      Delish!! Love how easy this recipe is!

      Reply
      • Kate

        February 01, 2021 at 8:05 pm

        Thank you!

        Reply
    2. Trish - Mom On Timeout

      June 12, 2013 at 5:57 pm

      These look absolutely fabulous Kate! Can't wait to give this recipe a try! Pinned!

      Reply
      • kateheartseating

        June 12, 2013 at 9:33 pm

        Thanks! I hope you enjoy them!! =)

        Reply
    3. Maria

      June 10, 2013 at 8:05 am

      What a delicious looking dessert!!!!! Love the idea of adding Nutella to the molten cakes!!! Sounds heavenly!!!!

      Reply
      • kateheartseating

        June 10, 2013 at 9:52 pm

        Thanks!! =)

        Reply
    4. Marlene @Nosh My Way

      June 09, 2013 at 10:08 am

      I love this recipe and the use of Nutella and bananas. Thanks for sharing on Foodie Friends friday.

      Reply
      • kateheartseating

        June 09, 2013 at 10:38 pm

        Thanks! And thanks for hosting!! =)

        Reply
    5. Dru @ Teenage Cakeland

      June 07, 2013 at 8:59 pm

      5 stars
      I absolutely adore Nutella just because it has a creamy texture like peanut butter! These cakes look fantastic :)

      Reply
      • kateheartseating

        June 07, 2013 at 10:52 pm

        Thanks so much!! =)

        Reply
    6. Carrie @ Frugal Foodie Mama

      June 06, 2013 at 4:08 pm

      Girl, every week you have something new that makes me drool! :) This looks amazing.

      Thank you for sharing at Marvelous Mondays this week!

      Reply
      • kateheartseating

        June 06, 2013 at 11:53 pm

        Thanks! That's so nice of you to say!! =)

        Reply
    7. Michael Villar

      June 05, 2013 at 3:32 pm

      How many servings (ramekins) are in the recipe?

      Reply
      • kateheartseating

        June 06, 2013 at 10:57 pm

        The recipe makes 4 servings. Thanks! I'll have to update that. =)

        Reply
    8. Cathy@LemonTreeDwelling

      June 04, 2013 at 8:12 pm

      These little molten cakes look divine!! Love the use of nutella :)

      Reply
      • kateheartseating

        June 05, 2013 at 10:07 am

        Thanks so much!! =)

        Reply
    9. Jelli

      June 04, 2013 at 7:10 pm

      We like Nutella, my husband especially, and developed an ever greater appreciation for it after living in Italy for a few months. This would be the *perfect* Father's Day dessert for him. Thanks so much for sharing your recipe, Kate! Visiting from Whimsy Wednesdays. Have a great night.

      Reply
      • kateheartseating

        June 05, 2013 at 10:10 am

        Mine, too! I think that the only thing that would be better than Nutella would be eating Nutella in Italy! How fantastic!! Thanks so much for stopping by!! =)

        Reply
    10. Tried&Twisted

      June 04, 2013 at 7:00 pm

      Oh my! That looks devilish! Might have to try that for my Nutella-loving man. Thanks!
      Toodles,
      Sara

      Reply
      • kateheartseating

        June 05, 2013 at 10:11 am

        Thanks!! If you do, I hope you two enjoy them! =)

        Reply
    11. Erin @ Table for 7

      June 04, 2013 at 2:24 pm

      Nothing's better than some nutella :) These look divine!

      Reply
      • kateheartseating

        June 05, 2013 at 10:14 am

        Thanks so much!! =)

        Reply
    12. Jackie

      June 03, 2013 at 8:53 pm

      I saw you on time to sparkle tuesday. Nutella is my weakness I live for it. I will be trying this soon!

      Reply
      • kateheartseating

        June 04, 2013 at 1:19 am

        Thanks for stopping by! I hope you enjoy the cakes!! =)

        Reply
    13. Averie @ Averie Cooks

      June 03, 2013 at 4:11 am

      I love Nutella as a nice change from PB ..as you said, it's not PB :) but it sure is good! And these look wonderful! What a treat for your hubby and son!

      Reply
      • kateheartseating

        June 04, 2013 at 1:13 am

        Thanks!! =)

        Reply
    14. marcie@flavorthemoments

      June 01, 2013 at 4:54 pm

      I've just gotten on the Nutella bandwagon. I love it more as an ingredient rather than eating it on my sandwich like peanut butter. Peanut butter has no limits for me! I think these cakes look so delicious, with the Nutella just oozing out. I know I would love this!

      Reply
      • kateheartseating

        June 02, 2013 at 10:37 am

        Me too! I totally agree about peanut butter, too! =)

        Reply
    15. Nancy P.@thebittersideofsweet

      May 31, 2013 at 11:44 pm

      We are big Nutella fans in our house so I bet this would go over well! Looks delicious!

      Reply
      • kateheartseating

        June 01, 2013 at 12:17 am

        Thanks!! My husband and son love it, and I'm becoming a Nutella fan, too. I think I've been missing out all this time! =)

        Reply
    16. Amber @ Dessert Now, Dinner Later!

      May 31, 2013 at 10:44 pm

      I think most people have a Nutella weakness, I know I do! This sounds heavenly! Thanks for sharing at Sweet & Savory Saturdays #15.

      ~Amber @ Dessert Now, Dinner Later!
      https://dessertnowdinnerlater.blogspot.com

      Reply
      • kateheartseating

        June 01, 2013 at 12:12 am

        Thanks! =)

        Reply
    17. Aimee @ like mother like daughter

      May 31, 2013 at 9:53 pm

      oh my gosh. i love molten cakes. i love nutella. but a nutella molten cake? genius. this looks amazing!

      Reply
      • kateheartseating

        June 01, 2013 at 12:11 am

        Thanks!! Me too! You can't really beat all of the melt-y goodness. =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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