Coconut Nutella Lava Cake

Makes: 
6 - 8 servings
Utensil: 
1 Qt./.9 L Sauce Pan with Cover
5 Qt./4.7 L Multi-Purpose Oil Core
small mixing bowl
medium mixing bowl
Rate Recipe: 
Contributed By: 
Karen Petersen
Contributing Recipe Editor

Ingredients

1
cup
flour
(120
g)
12
cup
powdered sugar
(50
g)
1 12
teaspoons
baking powder
(7
g)
2 23
cups
coconut milk, light, divided
(630
mL)
2
tablespoons
vegetable oil
(30
mL)
1
teaspoon
vanilla
(5
mL)
12
cup
shredded coconut (additional for garnish if desired)
(40
g)
12
cup
Nutella hazelnut spread
(148
g)
coconut oil spray
1
cup
white sugar
(200
g)
12
cup
cocoa powder
(43
g)
vanilla ice cream and chocolate sauce for serving
Directions: 
  1. In a medium mixing bowl, combine flour, powdered sugar, baking powder, ⅔ cup (160mL) coconut milk, oil, vanilla and coconut. Whisk until smooth and then stir in the Nutella.
  2. Lightly spray MP5 with coconut oil spray and pour in batter.
  3. In small mixing bowl, blend sugar and cocoa powder. Sprinkle on top of batter in MP5.
  4. In sauce pan, bring remaining 2 cups (470mL) of coconut milk to simmer. Pour over the batter in MP5; do not stir. Cover.
  5. Set temperature probe to 180°F/80°C and cook for 2 hours, or until cake is done (cake will float to the top and a chocolate fudge sauce will develop under the cake).
  6. Scoop out cake into individual bowls and drizzle with the chocolate sauce. Top with additional coconut, if desired. Serve with vanilla ice cream.
Tips: 
  • Any brand of hazelnut spread may be substituted.
Nutritional Information per Serving
Calories: 
323
Total Fat: 
13g
Saturated Fat: 
7g
Cholesterol: 
0mg
Sodium: 
127mg
Total Carbs: 
51g
Dietary Fiber: 
3g
Sugar: 
33g
Protein: 
5g

Directions

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