Kirbie's Cravings

Molten Nutella Lava Cakes (4 Ingredients!)

photo of Molten Nutella Lava Cake with fresh raspberries
Whether it’s date night or a dinner party, these Molten Nutella Lava Cakes are the perfect dessert. These fancy looking cakes are just 4 ingredients and taste just like traditional molten chocolate cakes, but are Nutella flavored instead.

No Nutella cakes were wasted in the making of this recipe. I went through 5 different trials in coming up with this recipe and Mr. K happily contributed by sitting at the kitchen counter, eating all of the flops. Okay, I ate a few also. I just couldn’t resist. Even the failed ones were delicious.

I’m excited that the holidays are here, but I really wish that they were spaced farther apart. I’ve barely recovered from Thanksgiving and now I feel behind on putting up my tree, getting my holiday cards mailed, buying presents, etc.
photo of a Molten Nutella Lava Cake topped with vanilla ice cream
You might recall I previously shared a 4 Ingredient Molten Nutella Lava Mug Cake. While I adore that recipe, this one isn’t the same. This one has eggs and follows the traditional method of making molten chocolate cakes. The end result is a delicious one and one that you can plate and dress up.
photo collage of Molten Nutella Lava Cakes

You might like my Instant Pot Lava Cakes, too!

Molten Nutella Lava Cakes

Servings: 2 cakes
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Course: Dessert
Cuisine: American
Whether it's date night or a dinner party, these Molten Nutella Lava Cakes are the perfect dessert. These fancy looking cakes are just 4 ingredients and taste just like traditional molten chocolate cakes but are Nutella flavored instead.
4 from 1 vote


  • 1 large egg + 1 egg yolk
  • 2 tbsp granulated white sugar
  • 3 1/2 oz Nutella spread (approximately 1/3 cup)
  • 2 tbsp all purpose flour


  • Preheat oven to 425°F. In a stand mixer, add egg, egg yolk and sugar. Using whisk attachment, whisk on high speed until egg mixture more than doubles in volume and thickens (about 3 minutes).
  • Thoroughly grease the insides of two (4 oz) ramekins with butter. Make sure you don't miss any spots, especially along the bottom of the ramekin, otherwise the cakes won't pop out properly. Lightly flour the inside of the ramekins. Turn ramekins upside down and hit a few times against counter so that any excess flour falls out.
  • Add Nutella to a large mixing bowl. Warm in microwave for approximately 30-50 seconds. Add in egg mixture and flour. Using a spatula, gently fold egg and flour into the Nutella until ingredients are mixed and batter is smooth and uniform.
  • Pour batter evenly into the two ramekins. Place ramekins on a baking sheet and place into the middle section of the oven (do not place too high or too low of a position in the oven because it may lead to uneven cooking). Bake for approximately 11 minutes. Watch carefully. The top of the cakes should be just cooked but the middle of the cake is not completely set.
  • Let cake cool in ramekins for about 3 minutes. Use a spatula and run around the edges of the cake to loosen the cake. Place your dessert plate, inverted, on top of ramekin. Pressing the plate on top of the ramekin (with gloves as the ramekin should still be quite hot), very carefully and quickly, turn over so that the plate is now at the bottom and the ramekin is upside down. (You need to do this in one fluid motion, which may take some practice at first. Otherwise, the liquid lava filling will tumble out too quickly and break through the bottom layer of the cake. It's still edible, but not quite as pretty.) Gently tap the upside down ramekin to ensure cake has popped into plate. Lift up ramekin. Serve with fruit, ice cream, chocolate sauce, etc.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

22 comments on “Molten Nutella Lava Cakes (4 Ingredients!)”

  1. It was amazingly delicious 
    I am definitely making it again

  2. Awesome recipe! I’m trying to make these for my beau tonight but was wondering if it’s possible to make the batter ahead of time, pour them in the remekins and then wait to bake them after dinner…would that be possible? Thanks!

  3. My 9 year old son made these last night and they were easy for him to make and delicious. My question is about the lava. Since it is essentially the uncooked batter, wouldn’t it contain raw egg? Or maybe I’m missing something? Thanks!

    • I am not an expert, but my understanding is that the internal temperature of the cake reaches high enough to kill harmful bacteria (usually bacteria is killed at 160F). If you are worried, you can check the internal temp with a food thermometer. You can also use pasteurized eggs to be extra safe.

  4. I just made this as a late night snack for my family. The recipe was super easy and the best part…I had every ingredient in the house! I served with a scoop of vanilla ice cream on the side, drizzled chocolate syrup all over both and topped with chocolate chips! Scrumptious!!

    One question though- Can the batter be made earlier in the day to be served at a small dinner party later?

  5. Made this heaven today and it turned out to be so yummy thanks alot kirbie you are doing an excellent job keep on posting such heavenly delicious stuff..much love from pakistan

  6. The advice and warning you give in each direction help me a lot in doing a perfect nutella lava cakes, i have written some recipe before but after reading yours, i have to learn more from you.

  7. These molten nutella lava cakes were delicious! I took mine out of the oven one min beforehand and they were perfect! I guess one of the tricks is take them out when the tops are perfectly rounded, if the tops are cracked it wont be molten inside any more. I’m pretty sure this recipe works with almost any brand of chocolate hazelnut spread too!

    • Hi Katelynn. I’m glad these turned out for you. Yes if the top is cracked that means it has completely cooked in the middle, so definitely try to avoid that!

  8. Can I make this in muffin tins? Any suggestions on cooking temp and time for this or how to do it? Thanks!

    • I think it will be a bit harder to make in a muffin tin because it will be hard remove them. They should be inverted directly onto a dessert plate and could break apart if moved around too much. But if you don’t care so much about appearance, you could bake them in the muffin tin and either eat them directly in there, or use one big plate to flip them out into. A standard muffin tin is smaller than 4 oz ramekin so you’ll have to reduce baking time as well.

  9. Hello how many calories is one cake?

    • I do not provide nutritional information for recipes. There are many websites out there that you can input a recipe to get the information you need. I recommend trying caloriecount or myfitnesspal

  10. I JUST finished eating this.. Can i just say this THEE BEST thing i’ve made. Ever. My ramekins could only hold 350 Farenheit but it was made in the same time.. in about 15-16 minutes, with ice-cream at the side. Good god, it was amazing.. During spring breaks or after exams, I’m going to try other of your recipes. Not that I’m gonna stop making THIS one. 😉 This was perfection, it’s probably going to be a regular. Thanks. 

  11. These will be a huge hit in a dinner party! Looks absolutely spectacular! Saving for later. 🙂