Super fudge chocolate cake – Layered super lava cake on a homemade “Nutella” crust
I know I say this often when it’s about chocolate, but this cake is insane!! (yup like the 5 other ones I made recently..) Is it me or chocolate and hazelnuts are incredible together? Because it’s definitely a killer combination!
In this recipe, I used a nut crust bed to help the super lava cake staying together. Otherwise, it’s impossible to serve. But believe me the crust adds a lot to the cake! It’s basically my homemade nutella recipe frozen and less processed. Very crunchy.
The cake is so lava and moist and fudge and (please insert any delicious words related to chocolate) than it’s basically mandatory to decorate it! Why? Because it will look soooooo messy with the middle all broken up and melty.. Ooops!! That’s where the various berries get into the story! My cake was definitely a mess under the fruits! But a monstrously delicious mess!
I use two springforms molds for this recipe. One for the crust one for the cake. I line parchment paper at the bottom of each. It’s very helpful to open the mold without breaking up what’s inside and without having it sticking to the bottom of the mold.
I would lie if I told you my cake came up super pretty.. I had to fill the inside with a spoon because it’s was so melty all over the bottom! But I didn’t panic, that’s what made the recipe incredible!
After assembling the two parts, feel free to refrigerate the cake. Take it out 10 minutes before serving.
I promise, next time I’ll make a fruity dessert!
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #myorganicdiary on Instagram. I would love to see what you come up with!
- 200g (7oz) of dark chocolate (between 55% and 80% depending of your taste)
- 1 ½ cup of roasted hazelnuts
- 1 ½ cup of roasted almonds
- 5 eggs
- 250g (10.5 oz) of dark chocolate
- ½ cup of nut oil
- 1cup of almond flour
- Melt chocolate
- Process nuts in a food processor on high speed for 2 minutes.
- When scrambled, add melted chocolate.
- Process for 1 more minute until well combined.
- Pour on the base of a 9" spring form pan lined with parchment paper to prevent the base to stick.
- Reserve in freezer for 3 hours.
- Melt chocolate with oil.
- Beat whole eggs until foamy.
- Add almond flour to the egg mixture.
- Add cooled chocolate to the mixture and mix well.
- Pour in the same size springform mold parchment paper to help turn out the cake.
- Bake at 430 degrees for 9 minutes sharp.
- Let the cake cool completely.
- Store in refrigerator for one hour.
- After one hour, open the mold carefully.
- Present the crust on a cake stand.
- With caution, try to place the cake on the crust.
- If still too lava and fragile, reverse the cake with the help of the parchment paper.
- Decorate to hide any broken part.
- Enjoy at room temperature