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Understanding the roots of lava cake helps appreciate its place in modern culinary culture. Lava cake, also known as molten chocolate cake or chocolate fondant, is believed to have originated in the United States in the late 1980s. Its creation is often attributed to chef Jean-Georges Vongerichten, who accidentally undercooked a chocolate cake, resulting in a gooey center. This happy accident quickly caught the attention of food enthusiasts and chefs alike, leading to its rise in popularity within fine dining establishments.

Dessert Recipes For Family Dinner

Experience the magic of baking with this irresistible Chocolate Hazelnut Lava Cake recipe! The perfect dessert for any gathering, this treat entices with a warm, gooey chocolate center and the delightful crunch of hazelnuts. Learn about the origins of lava cake and master the baking process with our step-by-step guide. Get ready to impress your guests and indulge in this decadent delight! #ChocolateLavaCake #BakingJoy #DessertLovers #HomemadeTreats #ChocolateHazelnut #SweetIndulgence
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Ingredients
  

½ cup unsalted butter

1 cup semi-sweet chocolate chips

2 large eggs

2 large egg yolks

½ cup granulated sugar

1 teaspoon vanilla extract

¼ cup all-purpose flour

¼ teaspoon salt

½ cup chopped hazelnuts (optional)

Powdered sugar (for dusting)

Vanilla ice cream (for serving)

Instructions
 

Preheat your oven to 425°F (220°C) and grease four ramekins with butter, then dust with cocoa powder to prevent sticking.

    In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth. Remove from heat and let it cool slightly.

      In a large mixing bowl, whisk together the eggs, egg yolks, and sugar until light and fluffy, about 3-4 minutes.

        Stir in the melted chocolate mixture and vanilla extract until fully combined.

          Gently fold in the flour and salt until just combined. If using, fold in chopped hazelnuts for extra crunch.

            Divide the batter evenly among the prepared ramekins, filling each about ¾ full.

              Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.

                Let the cakes cool for 1 minute, then carefully invert each ramekin onto a plate. Tap gently to release.

                  Dust with powdered sugar and serve warm with a scoop of vanilla ice cream on top.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4