Molten Chocolate Hazelnut Skillet Lava Cake Step-by-step instructions

Before you start

Before starting, read the recipe through. Preheat the oven to 400°F (200°C). Butter two mini cast iron skillets generously. Chop the dark chocolate into small, even pieces. Measure all ingredients.

Have the eggs and egg yolks at room temperature. Set up a double boiler or a heatproof bowl over a saucepan of simmering water. Keep a baking sheet ready to hold the skillets during baking.

Instructions

Make the Batter

1. 1Melt the Chocolate Base
   Set a heatproof bowl over a saucepan of barely simmering water, making sure the bottom does not touch the water. Add the chopped dark chocolate and butter. Stir gently until melted and glossy. Remove from heat and let cool slightly.
   Look for The mixture should be smooth and shiny with no lumps.
   Tip Do not let any water get into the chocolate or it will seize.
2. 2Whisk in Sugar and Eggs
   Whisk the granulated sugar into the chocolate-butter mixture until fully dissolved. Add the eggs and egg yolks, one at a time, whisking vigorously after each addition. The batter will become thick and glossy.
   Look for The batter should look shiny and well combined, with no streaks of egg.
   Tip Whisking thoroughly at this stage helps create the crackly top.
3. 3Fold in the Flour
   Sprinkle the flour over the batter and fold gently with a rubber spatula until just incorporated. Do not overmix; a few streaks are fine. The batter will be thick and slightly fluffy.
   Look for The flour should disappear into the batter, leaving a smooth, thick consistency.
   Tip Overmixing can make the cake tough, so stop as soon as no dry flour remains.

The melted chocolate and butter should be glossy and smooth. After whisking in the sugar and eggs, the batter will be thick and shiny. When the flour is folded in, the batter should be uniform with no dry streaks. It will be thick enough to hold its shape when spooned.

Assemble the Skillets

4. 4Prepare the Skillets
   Generously butter the inside of two mini cast iron skillets. Divide half of the chocolate batter evenly between the skillets, spreading it to cover the bottom.
   Look for The bottom of each skillet should be coated with a thin layer of batter.
   Tip Using a pastry brush helps get butter into the corners.
5. 5Add the Hazelnut Center
   Spoon a generous dollop of chocolate hazelnut spread into the center of each skillet, about 2 tablespoons per skillet. Keep it mounded in the middle, not touching the edges.
   Look for The spread should form a distinct island in the center of the batter.
   Tip Chill the spread for 10 minutes to make it easier to spoon.
6. 6Cover with Remaining Batter
   Spoon the remaining batter over the hazelnut spread, covering it completely. Smooth the tops gently with a spatula, but do not press down.
   Look for The spread should be fully hidden under the batter.
   Tip Leave a slight dome; it will level during baking.

Each skillet will have a layer of batter, a mound of hazelnut spread in the center, and a top layer of batter covering it completely. The skillets should be filled about three-quarters full to allow room for rising. The tops should be smooth and even.

Bake and Serve

7. 7Bake the Lava Cakes
   Place the skillets on a baking sheet and bake at 400°F (200°C) for exactly 13 minutes. The edges should be firm and puffed, while the center still gives a slight wobble when gently shaken.
   Look for The tops will look set around the edges, and the center will jiggle slightly.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Bake one minute less for a more liquid center, one minute more for a firmer one.
8. 8Finish and Serve
   Remove the skillets from the oven and let them cool for 2 minutes. Sprinkle with flaky sea salt, top with a scoop of vanilla ice cream, and serve immediately while the center is molten.
   Look for The ice cream will begin to melt into the warm cake immediately.
   Tip Use a wide spoon to scoop from the center to get the full lava effect.

After 13 minutes, the edges will be set and puffed, and the centers will jiggle slightly. The kitchen will smell of rich chocolate. Let them cool for 2 minutes, then add the sea salt and ice cream. The ice cream will begin to melt immediately, creating a beautiful sauce.

Common mistakes

Overbaking is the most common mistake, resulting in a cake with no lava center. Watch the time carefully and test early. Also, be sure to cover the hazelnut spread completely with batter; if exposed, it can leak out and burn on the skillet.

Mixing the batter too much can make the cake tough, so fold the flour just until incorporated. Finally, do not open the oven door during the first 10 minutes of baking, as the heat loss can affect the rise.

How to tell it’s done

The lava cakes are done when the edges are firm and puffed, and the center still has a slight wobble when the skillet is gently shaken.

This typically takes exactly 13 minutes at 400°F (200°C). To check, insert a toothpick into the center; it should come out with some moist batter attached, not completely clean.

If the center is too raw, bake for another minute. If it is fully set, the center will not be molten. The internal temperature of the batter should reach 160°F (71°C) to ensure the eggs are cooked through.

• Egg dishes: 160°F (71°C) in the thickest part