When you need to create magic make the best Mint Nutella Lava Cake. And be prepared for the most amazing chocolate explosion from your kitchen to your sweet soul.
Hello from the magical kitchen and the best mint lava cake with Nutella. Do I have to say more? I don’t think so.
DESCRIPTION OF LAVA CAKE
This recipe is rich, satisfying and ready in no time. Should I mention incredibly simple to make. Yes, making lava cake is really a piece of cake.
So, if you want to learn to bake cakes this is your recipe. You can’t make mistake with this cake.
Is is baked? Is it done? Who knows and who cares … it is so full of chocolate that will win the hearts of your family and friends.
It is a showstopper on a plate. Chocolate Whore with no educations…but smells like Harvard.
So, say hello to distance chocolate learning from 5 star cookies. I promise I will teach you to make the best Mint Nutella Lava Cake. Let’s do it, chocolate nation.
The first step is getting ingredients. You can’t bake until you have all ingredients from shopping list.
SHOPPING LIST
- butter (unsalted)
- sugar
- semi-sweet chocolate
- eggs
- Intense Mint Lindt Chocolate
- peppermint extract
- pure vanilla extract
- Nutella
Equipment Needed
Baking sheet
4 ramekins
bowl (for mixing eggs and sugar)
ACTION TIME
Making Mint Nutella Lava Cake
Ingredients
1/2 cup butter
Intense Mint Lindt Chocolate (100 gr)
2 oz semi-sweet chocolate
1/4 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp organic peppermint extract
2 TBSP Nutella
INSTRUCTIONS
Preheat oven to 425 F.
Spray 4 ramekins with baking spray and dust with cocoa powder. Set aside.
Your next step is to chop Lindt Intense Mint chocolate and 2 oz semi-sweet chocolate.
Place 1/2 cup butter, chopped Lindt Mint chocolate and chopped semi-sweet chocolates into a medium heat-proof bowl.
Place the bowl over a saucepan of simmering water.
Stir butter and chocolate occasionally as it softens. Remove.
Add 1/2 tsp organic peppermint extract and stir.
Set aside.
Then using another bowl whisk 3 eggs, 1/4 cup sugar and 1 tsp vanilla extract.
After that add mixed egg mixture into chocolate mixture.
Mix all ingredients together with a wooden spoon or a spatula.
The whole mixture will be about 2 cups.
Using a 1/4 measuring cup, place one scoop of batter into each ramekin.
Add 1/2 TBSP of Nutella in the center of each ramekin. ( I did not freeze Nutella)
Top Nutella with another 1/4 cup of the batter.
Bake at 425 F for 12 minutes.
Important: If you don’t want to bake all of them check the quick note below.
Allow to cool for 3 min.
Cover each ramekin with an inverted plate and turn over.
Optional: Decorate with heavy cream, ice cream, icing sugar. BTW, the cake is perfect on its own.
Are you ready to eat?
The best chocolate lava cake … EVER!
Review the Steps
-Spray 4 ramekins
-Melt chopped chocolate and butter. Add peppermint extract.
-Mix eggs, sugar and vanilla extract
-Mix chocolate and egg mixture
-Pour into ramekins: 1/4 cup mixture + 1/2 TBSP Nutella + 1/4 cup mixture
-Bake at 425 F for 12 minutes.
-Cool for a few minutes and transfer into the plate
Quick Note
Peppermint extract – I used organic extract. (from Winners)
Intense Mint Lindt Chocolate – If you find mint lindt chocolate expensive check the Winners or amazon. (very often 50% discount)
Eggs – Large and organic
IMPORTANT NOTE – You can store unbaked ramekins in the fridge for 2 days. Just cover each of them with aluminum foil. When ready to bake, remove aluminum foil and bake at 425 F for 13 minutes. So, yes you can bake only one ramekin and keep the rest in the fridge.
FINAL NOTE
Mint Nutella Lava Cake is so gooey and delicious. Super rich and so easy to make.
No mixer required.
Done in no time.
And on top of that you have a restaurant quality dessert in your own kitchen.
Yes, the best chocolate lava cake made with Nutella for you.
Final Grade: A+
If you want to learn more about molten chocolate cake visit this LINK
Other Lava Cake Links
Hazelnut Chocolate Rum Cake – Masterful Mix of Texture
Chocolate Friday Lava Cake – Power of Love
Black and White Lava Cake-Chocolate Explosion
Orange Intense Lava Cake – Cake to release your tension
Intense Mint Lava Cake – Simple Recipe for all kinds of people
Golden Lava Cake – Your Oscar Menu
Other Nutella Links
Mille Nutella Crepe Cake (Mile-High Miracle)
How to Make Coffee Crepes (Nutella Filling)
Chocolate Nutella Roulade – Magical Realism
Nutella Easiest Cake And Best Dessert
The Best Nutella Carrot Cupcakes-The Golden Recipe
Raspberry Nutella Sandwiches – Your Friday JOY
Nutella Roulade- I cant believe what I am confessing to you
2 Ingredients Sweet Recipe-Emotional Emergency
Nutella Chocolate Bombes – Sex Bomb is Calling You
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PRINTING THE RECIPE
Mint Nutella Lava Cake
This recipe is rich, satisfying and ready in no time.
Should I mention incredibly simple to make.
Yes, making Mint Nutella Lava Cake is really a piece of cake
Ingredients
- 1/2 cup butter
- Intense Mint Lindt Chocolate (100 gr)
- 2 oz semi-sweet chocolate
- 1/4 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1/2 tsp organic peppermint extract
- 2 TBSP Nutella
Instructions
Preheat oven to 425 F.
Spray 4 ramekins with baking spray and dust with cocoa powder. Set aside.
Your next step is to chop Lindt Intense Mint chocolate and 2 oz semi-sweet chocolate.
Place 1/2 cup butter, chopped Lindt Mint chocolate and chopped semi-sweet chocolates into a medium heat-proof bowl.
Place the bowl over a saucepan of simmering water.
Stir butter and chocolate occasionally as it softens. Remove.
Add 1/2 tsp organic peppermint extract and stir.
Set aside.
Then using another bowl whisk 3 eggs, 1/4 cup sugar and 1 tsp vanilla extract.
After that add mixed egg mixture into chocolate mixture.
Mix all ingredients together with a wooden spoon or a spatula.
The whole mixture will be about 2 cups.
Using a 1/4 measuring cup, place one scoop of batter into each ramekin.
Add 1/2 TBSP of Nutella in the center of each ramekin. ( I did not freeze Nutella)
Top Nutella with another 1/4 cup of the batter.
Bake at 425 F for 12 minutes.
Important: If you don't want to bake all of them check the quick note below.
Allow to cool for 3 min.
Cover each ramekin with an inverted plate and turn over.
Optional: Decorate with heavy cream, ice cream, icing sugar. BTW, the cake is perfect on its own.
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