Lava chocolate cake with Bonne Maman Hazelnut & Cocoa Spread
Chocolate
Dessert
Easy
Hazelnut and Cocoa Spread
Steps
- In a saucepan over low heat, melt the butter with the chopped chocolate. Stir until smooth.
- In a mixing bowl, crack the 4 eggs and add the sugar. Whisk vigorously until the mixture becomes pale and fluffy.
- Incorporate the melted butter-chocolate mixture, then add the flour. Mix well until smooth and homogeneous.
- Butter and flour individual molds, then fill them three-quarters full with the batter.
- Place a generous teaspoon of Bonne Maman Hazelnut & Cocoa Spread in the center of each mold.
- Bake at 180°C (350°F) for 10 minutes.
- After 10 minutes, check doneness: the top should be set, but the inside still soft (a knife blade should come out slightly damp). If needed, bake for another 2–3 minutes.
- Serve warm, sprinkled with a pinch of fleur de sel for an extra touch of indulgence.
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Bonne Maman's Tip:
Want to make your chocolate fondant even more irresistible? With a gooey hazelnut & cocoa spread center, this simple recipe guarantees a pure moment of sweetness.
