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Nondairy Gluten Free Hazelnut Chocolate Lava Cake

Servings 6 servings
Author Natalie

Ingredients

For the chocolate lava cake:

  • 250 grams dark chocolate
  • 75 ml. (1/3 cup) vegetable oil
  • 3 large eggs at room temperature
  • 75 grams (1/3 cup) sugar
  • Pinch of salt
  • 2 tbsp. chocolate liqueur or brandy
  • 25 grams (2 tbsp.) cornstarch
  • 20-30 grams finely chopped hazelnuts
  • Icing sugar for serving

Instructions

  1. Preheat oven 190c degrees and grease your molds.
  2. Chop the chocolate and place in a bowl.
  3. Melt the chocolate in the microwave or over double boiler.
  4. When fully melted, add oil and stir well until the mixture is smooth.
  5. In an electric mixer bowl whip eggs, sugar and salt for about 5-6 minutes on high speed until the mixture is fluffy and airy.
  6. Towards the end of whipping, add the liqueur and continue beating on medium speed.
  7. Add the melted chocolate mixture and fold in gently.
  8. Add cornstarch and chopped nuts and fold just until incorporated.
  9. Divide the mixture between the molds and bake for about 10-15 minutes or until the fondant has risen in the center, set on the edges but still soft in the center.
  10. Serve immediately with some icing sugar.

Recipe Notes