Hazelnut Lava Cakes


Hazelnut Lava Cakes

Course: Desserts
Servings: 8 cakes



  • 240 g Hazelnut nut butter
  • 16 Egg yolks
  • 160 g Sugar
  • 240 g Melted butter
  • 5 Egg whites
  • 2 tbl Butter (to grease molds)


  • 8 3-inch circle ring molds (2.5 inch deep)
  • Parchment Paper


Mise en place

  • Make hazelnut butter.
  • Separate 16 egg yolks and reserve 5 whites.


  • In a bain marie over low heat cook egg yolks and sugar whisking until they get pale and thick. It must reach 140°F/60°C. Remove from heat.
  • Melt butter.
  • In a separate bowl, whisk nut butter into warm melted butter.
  • Little by little mix the nut butter mixture to the egg mixture until combined.
  • Let the mixture cool until it reaches 113°F/45°C.
  • Whip 5 egg whites to soft peaks. (Hint: egg whites must be at room temperature)
  • Fold the whipped egg whites into the batter.
  • Line a baking sheet with parchment. Butter 8 ring molds and the parchment.
  • Add 120 g of batter to each mold and refrigerate for at least 1½ hours.
  • Bake at 350°F/190°C in a preheated oven for 7 minutes or until the edges are cooked and golden.


  • Serve lava cake with a scope of vanilla ice cream.