Molten Nutella Crockpot Lava Cake with Toasted Hazelnuts Step-by-step instructions

Before you start

Ensure the slow cooker ceramic insert is clean and dry before beginning. Prepare the chocolate cake mix in a separate bowl according to the specific package instructions, ensuring that all required ingredients like eggs, oil, and water are incorporated thoroughly.

Gather the Nutella, hazelnuts, and hot cocoa water nearby so the assembly process moves quickly.

If you are preparing this for guests, set out the serving bowls and have the stracciatella gelato ready in the freezer to ensure it remains firm until the very last moment. Taking these few minutes to organize everything guarantees a smooth, stress-free cooking experience.

Instructions

Batter Preparation

1. 1Prepare the Batter
   Whisk the chocolate cake mix in a large bowl according to the package instructions until smooth. Pour the batter into the base of the slow cooker, spreading it evenly with a rubber spatula to ensure it reaches the edges of the ceramic insert.
   Look for a smooth and glossy consistency
   Tip ensure the batter is free of large lumps before transferring to the crockpot

The batter should be completely smooth and free of any large clumps of flour. Once the whisking is finished, the batter should have a consistent, glossy appearance that is ready to be poured into the base of the slow cooker for the next phase of assembly.

Layering and Assembly

2. 2Layer the Ingredients
   Drop spoonfuls of Nutella across the surface of the cake batter. Scatter the toasted hazelnuts evenly over the top. Carefully pour the hot cocoa water over the entire mixture, allowing it to settle into the layers.
   Look for even distribution across the surface
   Tip do not over-mix, as the layers should remain distinct before cooking begins

Check that the Nutella is distributed in distinct spoonfuls across the cake batter. The hazelnuts should be scattered evenly to ensure a consistent crunch in every bite. Once the hot cocoa water is poured, the ingredients should look unified but not completely blended, allowing the layers to work their magic during the cooking time.

Cooking and Serving

3. 3Slow Cook and Serve
   Set the slow cooker to high and cook for 2.5 hours until the top is crusted with hazelnuts and the chocolate lava is bubbling underneath. Scoop into bowls and serve warm with a scoop of stracciatella gelato and a drizzle of warm Nutella. Ensure the cake reaches an internal temperature of 160°F (71°C) to set the egg components.
   Look for bubbling ganache around the edges
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip check the edges for doneness while keeping the center soft and molten

At the end of the cooking phase, the cake should smell intensely of toasted hazelnuts and rich cocoa. The surface should be firm to the touch at the edges, and the ganache should be visibly bubbling. Once these signs are present, the cake is ready to be scooped and topped with gelato.

Common mistakes

Avoid over-mixing the cake batter, as this can lead to a dense or rubbery texture rather than a light, tender cake. Do not lift the lid of the slow cooker during the last hour of cooking, as this releases essential heat and moisture that are necessary for the molten center to form.

Another common mistake is failing to evenly distribute the Nutella, which can lead to uneven pockets of sweetness; take the time to spoon it thoroughly across the surface to ensure every serving gets a bit of the lava.

How to tell it’s done

The cake is considered done when the edges are firm and have pulled slightly away from the sides of the ceramic insert. The top should appear set with toasted hazelnuts, while the center remains slightly soft and jiggly.

Using a kitchen thermometer, ensure the center of the cake reaches 160°F (71°C) to safely cook the egg-based components. The bubbling ganache visible around the edges is a clear indicator that the molten texture has been achieved throughout the dish.

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