Photo of Molten chocolate-hazelnut cakes by WW

Molten chocolate-hazelnut cakes

Total Time
20 min
10 min
5 min
These microwave chocolate lava cakes are a breeze to make. They get a double dose of chocolate from unsweetened cocoa powder and semisweet chocolate, and the chocolate- hazelnut spread in the center makes a fantastic lava-like filling. If you’ve got fat-free egg substitute left over after making this recipe, plan to use some in a morning omelet.


All-purpose flour

1½ Tbsp

Unsweetened cocoa powder

1 Tbsp

Baking powder

¼ tsp, plus 1 pinch

Table salt

1 pinch(es)

Light butter

1 Tbsp, from stick, not tub

Semisweet chocolate

½ oz, finely chopped (scant 2 tbsp)

Fat free egg substitute

3 Tbsp


5¼ tsp, divided

Vanilla extract

¼ tsp

Hazelnut and chocolate spread

2½ tsp

Shelled hazelnuts

4 nut(s), chopped


  1. In a very small bowl, whisk flour, cocoa powder, baking powder, and salt together. Set aside.
  2. In a small microwavable bowl, combine butter and chocolate. Microwave on Medium 30 seconds. Whisk until chocolate is melted. Let cool 1 minute. Gradually whisk in egg substitute until well blended. Whisk in 5 tsp sugar and vanilla. Whisk in reserved flour mixture until blended. Into each of 2 small (6- to 8-oz) microwavable mugs, spoon quarter of batter (about 2 tbsp).
  3. Microwave until batter is just set, about 30 seconds. Onto cake in center of each mug, spoon generous 1 tsp milk chocolate hazelnut spread. Dividing batter evenly between mugs, spoon on remaining batter to cover milk chocolate spread. Sprinkle tops with hazelnuts and remaining 1⁄4 tsp sugar. Microwave on Medium until cakes look set and toothpick inserted just off center comes out clean, 11⁄2 to 2 minutes. Let stand 2 minutes. Cakes can be reheated individually in microwave on Medium until hot, 30 to 40 seconds.
  4. Serving size: 1 cake