Gianduja Lava Cake Recipe

Prepare the Batter

Preheat the oven to 200°C (400°F). Melt the dark chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth and combined.

Mix Ingredients

In a separate bowl, whisk the eggs, egg yolks, sugar, salt, and vanilla extract until light and fluffy. Gradually mix in the melted chocolate mixture. Fold in the flour until just combined.

Bake

Grease four ramekins with butter and dust with cocoa powder. Divide the batter among the ramekins and place them on a baking tray. Bake for 12-14 minutes until the edges are set but the center is still soft.

Make Praline

In a small saucepan, combine sugar and water over medium heat and stir until the sugar dissolves. Add hazelnuts and cook until the mixture turns golden brown. Pour onto a baking sheet to cool, then chop finely.

Prepare Gelato Base

In a saucepan, heat milk and cream until just boiling. In a bowl, whisk together egg yolks and sugar until pale. Gradually pour in the hot milk mixture, whisking constantly.

Cook Mixture

Return the mixture to the saucepan and cook over medium heat until it thickens enough to coat the back of a spoon. Remove from heat, add gianduja chocolate and vanilla, stir until melted and smooth.

Chill and Churn

Cool the mixture in the refrigerator, then churn in an ice cream maker according to manufacturer's instructions until smooth and creamy.