Indulge in the ultimate decadent dessert with this Salted Caramel Hazelnut Praline Molten Chocolate Cake. Rich, gooey chocolate lava cake with a surprise of salted caramel and crunchy hazelnut praline in every bite.
Ingredients:
For the hazelnut praline:
- 1/2 cup granulated sugar
- 1/2 cup whole hazelnuts, toasted and skinned
- Pinch of sea salt
For the salted caramel:
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter, cubed
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
For the molten chocolate cakes:
- 4 ounces dark chocolate, chopped
- 1/2 cup unsalted butter, cubed
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
For garnish:
- Powdered sugar
- Whipped cream or vanilla ice cream
Directions:
- Prepare the Hazelnut Praline:
- Line a baking sheet with parchment paper. In a small saucepan, melt the granulated sugar over medium heat, swirling the pan occasionally, until it turns a deep amber color.
- Immediately stir in the toasted hazelnuts and a pinch of sea salt, then pour the mixture onto the prepared baking sheet. Let it cool completely, then break into small pieces and set aside.
- Prepare the Salted Caramel:
- In a small saucepan, melt the granulated sugar over medium heat, swirling the pan occasionally, until it turns a deep amber color. Carefully stir in the butter until melted, then slowly add the heavy cream, stirring constantly. Remove from heat and stir in the sea salt. Let it cool slightly.
- Prepare the Molten Chocolate Cakes:
- Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins and dust with cocoa powder.
- In a microwave-safe bowl, melt the dark chocolate and butter in 30-second intervals, stirring between each, until smooth. Stir in the powdered sugar until well combined.
- Add the eggs and egg yolks, one at a time, mixing well after each addition. Stir in the vanilla extract and flour until just combined.
- Assemble the Cakes:
- Divide half of the chocolate batter among the prepared ramekins. Add a spoonful of salted caramel and a sprinkle of hazelnut praline pieces to each ramekin, then top with the remaining chocolate batter.
- Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are set but the centers are still slightly jiggly.
- Serve:
- Allow the cakes to cool for 1-2 minutes, then run a knife around the edges to loosen. Invert each cake onto a plate and dust with powdered sugar. Garnish with whipped cream or vanilla ice cream and additional hazelnut praline pieces.
Chef’s Tip: These cakes can be prepared in advance and refrigerated until ready to bake. Bring them to room temperature before baking and increase the baking time by 1-2 minutes.