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Nutella Lava Cake

Photograph by The Naptime Chef

So, baking in mason jars has become a thing. And I have happily embraced it! Part of the reason is that it seems easier than ramekins. I also love how portable they are and how fun they look on the table. This cool lava cake is the epitome of fun jar baking. It is chock full of chocolatey goodness and is a blast to make for the whole family. The nice thing about the jar is that it captures the lava so it doesn’t spill all out onto your plate. Instead, it stays in the jar so you can mop up every last drop.

This recipe is so easy, that hopefully it will wash away any doubts you have about your ability to make chocolate lava cakes in general. Many people think they are best left to trained pastry chefs but I can assure you they are not. They just look and sound fancier than they actually are and I promise you, once you get the hang of it you’ll be making them all the time. Here the recipe to get you started!

RECIPE: Nutella Lava Cakes in a Jar

Yields 12 Lava Cakes


  • 10 tablespoons unsalted butter
  • 1 cup chocolate chips
  • 1/3 cup Nutella
  • ½ cup all-purpose flour
  • 1 cup granulated sugar
  • 3 large eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • Confectioners’ sugar for dusting


  1. Heat the oven to 375 degrees F. Oil the inside of 12 4-ounce jam jars. Place them on a rimmed cookie sheet.
  2. In a large microwave-safe bowl add the butter, chocolate chips, and Nutella. Microwave it in 30-second bursts until it can be stirred smooth. Carefully fold in the flour, and sugar until smooth.
  3. While whisking continuously, add the eggs and egg yolks, one a time. Then add the vanilla extract. Whisk well until the mixture is smooth and glossy.
  4. Divide the batter evenly amongst the jam jars so each one is about ¾ full. Bake them for 8 to 10 minutes, or until the edges are set but you can see that the center is still soft.
  5. Remove the jars from the oven and let them cool on the cookie sheet for five minutes. Then carefully place the jars (which will still be hot) on individual dessert places. Shower with confectioners’ sugar and serve!
Photograph by The Naptime Chef

Recipe and images via The Naptime Chef, Adapted from The Messy Baker

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