Chocolate Hazelnut Lava Mug Cake Recipes

CHOCOLATE HAZELNUT LAVA CAKES

Chocolate Hazelnut Lava Cakes image

Delight your guests with this mouth-watering dessert! Serve warm lava cake filled with chocolate and hazelnut spread - ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 25m

Yield 12

Number Of Ingredients 9

Ingredients

1 teaspoon shortening
1 tablespoon Gold Medal™ all-purpose flour
1/3 cup semisweet chocolate chips
1 tablespoon vegetable oil
1 cup powdered sugar
3/4 cup fat-free egg product
1/3 cup hazelnut spread with cocoa
1/2 cup Gold Medal™ all-purpose flour
2 tablespoons powdered sugar

Steps:

Heat oven to 400° F. Lightly grease 12 regular-size muffin cups with shortening and lightly flour. In medium bowl, combine chocolate chips and oil. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is melted and smooth. Stir in 1 cup powdered sugar and the egg product with wire whisk until blended. Stir in hazelnut spread and flour. Spoon batter into muffin cups, filling each about 3/4 full.
Bake 9 minutes or until sides are firm (centers will be soft). Let stand 1 minute. Place serving platter upside down on muffin cups. Turn platter and muffin cups over; remove muffin cups. Sprinkle cakes with 2 tablespoons powdered sugar; serve warm.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 18 g, TransFat 0 g

CHOCOLATE HAZELNUT LAVA CAKES

Chocolate Hazelnut Lava Cakes image

Provided by Food Network

Categories dessert

Time 29m

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 ounces semisweet chocolate
1/2 stick butter
2 cups powdered sugar
4 eggs
1 tablespoon hazelnut extract
3/4 cup all-purpose flour
Nonstick spray
1 tablespoon hazelnut liqueur
Nutella
Vanilla ice cream
Chocolate shavings

Steps:

Preheat oven to 400 degrees F.
Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet.
Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour.
Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.
Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.
Serve immediately, with a scoop of vanilla ice cream and chocolate shavings.

CHOCOLATE MUG CAKE RECIPE BY TASTY

Chocolate Mug Cake Recipe by Tasty image

Here's what you need: flour, sugar, cocoa powder, baking powder, milk, oil, vanilla extract, chocolate hazelnut spread, powdered sugar

Provided by Vaughn Vreeland

Categories Desserts

Time 7m

Yield 1 serving

Number Of Ingredients 9

Ingredients

4 tablespoons flour
3 tablespoons sugar
2 tablespoons cocoa powder
½ teaspoon baking powder
3 tablespoons milk
1 tablespoon oil, vegetable or canola
1 teaspoon vanilla extract
1 tablespoon chocolate hazelnut spread, plus more for topping
powdered sugar, for topping, optional

Steps:

In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
Once combined, spoon the chocolate hazelnut spread on top of the batter.
Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
Enjoy!

Nutrition Facts : Calories 500 calories, Carbohydrate 72 grams, Fat 20 grams, Fiber 4 grams, Protein 8 grams, Sugar 36 grams

CHOCOLATE MOLTEN LAVA MUG CAKES

Chocolate Molten Lava Mug Cakes image

Cook up a mugful of divine chocolate goodness in the microwave in just 1 minute! Keep the mix on hand to indulge in this dessert delight--perfect for slumber parties, after-school snacks or in your dorm room.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 15m

Yield 20

Number Of Ingredients 4

Ingredients

1 box Betty Crocker™ Super Moist® dark chocolate cake mix
1 1/3 cups Betty Crocker™ white angel food cake mix (1/2 box)
Water
4 bars (4.25 oz each) Hershey's® Special Dark® mildly sweet chocolate

Steps:

In gallon-size resealable food-storage plastic bag, combine cake mixes; seal bag and shake well to mix.
To make 1 mug cake, spray microwavable mug (about 12 oz) with cooking spray. Place 3 tablespoons dry cake mixture into mug. Add 2 tablespoons water; stir well to blend. Place 3 chocolate bar rectangles (not overlapping) on top of cake batter in mug. Microwave uncovered on High 45 seconds to 1 minute or until cake is slightly moist on top. Do not overcook, or cake will be dry. Let stand 1 minute. Turn upside down onto serving plate, or eat out of mug. Top with whipped topping, if desired.
Repeat step 2 to make up to 20 mug cakes.

Nutrition Facts : Calories 250, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Mug Cake, Sodium 290 mg, Sugar 12 g, TransFat 0 g

MICROWAVE NUTELLA® MUG CAKE

Microwave Nutella® Mug Cake image

Easy mug cake you make in the microwave! Makes 1 very large serving!

Provided by Heather Scott

Categories Desserts Chocolate Dessert Recipes

Time 13m

Yield 1

Number Of Ingredients 7

Ingredients

¼ cup self-rising flour
¼ cup white sugar
1 egg, beaten
3 tablespoons cocoa powder
3 tablespoons chocolate-hazelnut spread (such as Nutella®)
3 tablespoons milk
3 tablespoons vegetable oil

Steps:

Beat flour, sugar, egg, cocoa powder, chocolate-hazelnut spread, milk, and vegetable oil together in a large coffee mug with a fork until smooth.
Cook in microwave oven on High until cooked in the center, 90 seconds to 3 minutes.

Nutrition Facts : Calories 1036.9 calories, Carbohydrate 113 g, Cholesterol 189.7 mg, Fat 62.8 g, Fiber 6.2 g, Protein 17.1 g, SaturatedFat 11.4 g, Sodium 534 mg, Sugar 78.3 g

CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY

Chocolate Hazelnut Mug Cakes Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, large eggs, all-purpose flour

Provided by Betsy Carter

Categories Desserts

Time 30m

Yield 2 servings

Number Of Ingredients 3

Ingredients

1 cup chocolate hazelnut spread, divided
2 large eggs
¼ cup all-purpose flour

Steps:

In a medium mixing bowl, whisk together ¾ cup (225 g) chocolate hazelnut spread and the eggs.
Fold in the flour.
Evenly distribute into two mugs.
Microwave each mug for 2 minutes.
Cool for 5 minutes.
Frost with remaining chocolate hazelnut spread and serve warm.
Enjoy!

Nutrition Facts : Calories 729 calories, Carbohydrate 79 grams, Fat 38 grams, Fiber 6 grams, Protein 15 grams, Sugar 57 grams

CHOCOLATE HAZELNUT LAVA MUG CAKE

Chocolate Hazelnut Lava Mug Cake image

Make and share this Chocolate Hazelnut Lava Mug Cake recipe from Food.com.

Provided by Food.com

Categories Dessert

Time 3m

Yield 1 mug cake, 1 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons milk
1 egg yolk
1/4 cup nutella
1/4 cup self-rising flour
1 tablespoon cocoa powder
whipped cream, for serving

Steps:

Add all ingredients into a microwave safe mug. Stir with a fork vigorously until batter is smooth and there are no lumps.
Microwave for 1 minute to 90 seconds. Cake will rise a little bit and top will look gooey in the center.
Top with whipped cream and serve.

Nutrition Facts : Calories 601.8, Fat 28.8, SaturatedFat 24, Cholesterol 172.4, Sodium 458.1, Carbohydrate 75, Fiber 6.6, Sugar 40.2, Protein 12.1

CHOCOLATE LAVA CAKE

Chocolate Lava Cake image

A luscious chocolate cake with a molten center, this recipe comes from Dee Dee McCabe who shares it on Pinterest. She declares it is the absolute easiest crockpot dessert ever. Yes, it's made in your crockpot! She strongly recommends using a liner in your crockpot to facilitate cleanup. This is a 5 (yes, five!)-ingrediemt dessert and the most popular recipe on her blog, says McCabe. Feel free to substitutle ice cream for the whipped cream topping

Provided by Lorraine of AZ

Categories Dessert

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 ounce) box devil's food cake mix (Duncan Hines suggested)
3 eggs
1 2/3 cups water
1/3 cup vegetable oil
1 (3 ounce) package instant pudding mix, chocolate flavor
2 cups milk, cold
1 (12 ounce) package chocolate chips (semi-sweet)
3/4 cup whipping cream
1/4 cup sour cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Steps:

Fit a crockpot liner into your crockpot.
Put the first 4 ingredients into the bowl of your electric mixer and mix well. Pour batter into the lliner fitted into your crockpot.
Prepare the chocoate pudding by adding the cold milk to the pudding mix and mixing according to package directions. Pour pudding directly onto the batter layer in the crockpot.
Sprinkle the bag of chocolate chips everly over the pudding layer.
Cover and cook on HI heat for about 2 to 2-1/2 hours; check after 2 hours. Cake is ready when it is still moist but not jiggly. You will see little volcanos of spitting chocolate on the surface.
Prepare whipped cream. Combine whipping cream, sour cream, powdered sugar and vanilla in a bowl and mix well with mixer.

Nutrition Facts : Calories 770, Fat 45.5, SaturatedFat 18.8, Cholesterol 112.6, Sodium 757.4, Carbohydrate 91.3, Fiber 4, Sugar 61.6, Protein 10.5

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