Molten Nutella Crockpot Lava Cake with Toasted Hazelnuts Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, toast the hazelnuts in a dry skillet over medium heat for 3 to 5 minutes before adding them to the crockpot.

This simple step unlocks the natural oils in the nuts and enhances their aroma, making the final dessert significantly more fragrant. Keep a close eye on them while toasting, as they can burn very quickly once they reach a golden brown color.

If you prefer a more intense chocolate experience, you can fold a handful of bittersweet chocolate chips into the cake batter before adding the Nutella layers. This adds another dimension of richness to the cake. Ensure the chips are distributed evenly so you do not end up with an overly dense pocket of chocolate in one specific area of the slow cooker.

Variations

• Spiced Hazelnut Cake: Add one teaspoon of ground cinnamon and a pinch of nutmeg to the chocolate cake mix to provide a warm, aromatic spice profile that pairs perfectly with the toasted hazelnuts.
• Salted Caramel Nutella: Drizzle a tablespoon of salted caramel sauce over the Nutella layers before adding the hazelnuts to introduce a savory-sweet contrast that elevates the richness of the chocolate.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Not recommended, as the texture of the molten center will change upon thawing.

Reheat

Microwave individual portions for 30 seconds until warm.

Store any leftovers in an airtight container to maintain the moisture of the cake. Place the container in the refrigerator as soon as it has cooled to room temperature, ensuring it does not sit out for more than two hours.

Proper storage will help keep the cake tender for up to three days, though it is best enjoyed warm within the first twenty-four hours after preparation.

While this recipe is best served warm immediately after cooking, you can prepare the cake batter and store it in the refrigerator for up to 24 hours before cooking.

However, for the best texture, it is recommended to assemble the layers and cook the cake just before you intend to serve it to ensure the molten center maintains its ideal consistency and the hazelnuts stay crunchy.

Serving ideas

Serve the cake immediately while it is still warm from the slow cooker. Using a large spoon, scoop portions into shallow bowls, ensuring each guest receives a generous amount of the molten Nutella ganache from the bottom of the crockpot. The warmth of the cake is essential for the full experience, as it allows the chocolate and hazelnut flavors to shine.

The addition of stracciatella gelato is not just for decoration; the cold, creamy texture of the gelato perfectly complements the warm, gooey chocolate cake.

For an extra touch of decadence, drizzle a small amount of warm Nutella over the top of the gelato just before serving. This creates a beautiful visual presentation and adds an extra layer of hazelnut flavor to every spoonful.

Frequently asked questions

Recipe card

Molten Nutella Crockpot Lava Cake with Toasted Hazelnuts

Prep 10 minCook 2 h 30 minRest 10 minTotal 2 h 50 minServes 8

Ingredients

• 1 box chocolate cake mix, prepared according to package directions
• 1 cup Nutella hazelnut spread
• 3/4 cup toasted blanched hazelnuts
• 1 cup hot cocoa water
• 1 pint stracciatella gelato, for serving
• 1/4 cup warm Nutella, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories

420

Protein

6.5 g

Carbohydrates

58 g

Fat

19 g

Fiber

2.5 g

Sugar

38 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.