photo of half eaten nutella chocolate lava cake with chocolate oozing out topped with champagne muddled raspberries

The BEST Nutella Chocolate Lava Cake Recipe with Champagne Raspberries

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 15 mins
  • total_time Total Time: 20 mins
  • yield Yield: 2 1x
  • category Category: Dessert
  • method Method: Oven
  • cuisine Cuisine: American


The BEST gooey Nutella Chocolate Lava Cake Recipe you’ll ever make. Easy to follow instruction with maximum chocolate flavor. Topped with Champagne Muddled Raspberries, a decadent dessert for two perfect for date night or Valentines Day! 



Chocolate Nutella Molten Lava Cake:

  • 3.5 oz. of semi-sweet chocolate
  • 3 tablespoons of butter
  • 1 whole egg
  • 1 egg yolk
  • 1/4 cup of white sugar
  • 2 tablespoons of cocoa powder
  • 2 teaspoons of nutella (or chocolate hazelnut spread)
  • extra butter and cocoa to grease and dust the ramekins

Muddled Champagne Raspberries:

  • 1 cup of fresh raspberries
  • 1 tablespoon of champagne


  1. Preheat oven to 395 degrees.
  2. Grease two small ramekins (8 oz. ramekin) with butter and dusk with cocoa powder. Set aside.
  3. In a large bowl, add egg, egg yolk, and sugar. Whisk until sugar is dissolved, about 2-3 minutes. Set aside.
  4. Add butter and semi-sweet chocolate to a bowl, put in microwave for 45 seconds to 1 minute.
  5. Remove from microwave and stir until chocolate and butter is completely melted.
  6. Add cocoa powder to the egg sugar mixture. Whisk to combine.
  7. Add a little bit of warm chocolate mixture to egg sugar mixture, whisk to combine and temper the eggs. Add the remaining chocolate, stir to combine. It should feel like a thicker batter consistency now.
  8. Fill up two ramekins halfway with chocolate batter.
  9. Add 1 teaspoon of nutella into each ramekin, right in the center. (be careful not to add too much nutella or the cake might have a lava explosion in the oven)
  10. Top each ramekin with the remaining chocolate mixture.
  11. Place ramekins on a baking sheet and bake for 15 minutes in the oven. (the cake should spring back a little when you touch it.
  12. In the mean time add raspberries and champagne to a small bowl, using a fork, mash the raspberries up and let sit for 5 minutes to let the champagne soak in.
  13. Remove chocolate lava cakes from the oven, using a butter knife, gently go around the outside edge then gently flip the lava cake out of the ramekin onto a plate.
  14. Serve with muddled champagne raspberries on top!


  • Serving Size: 1/2 lava cake + raspberries
  • Calories: 309
  • Sugar: 28 g
  • Sodium: 22 mg
  • Fat: 19 g
  • Saturated Fat: 11 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 115 mg

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