Foolproof Chocolate Lava Cake with Hazelnut Ganache

Directions

1. 1

   Boil the cream and pour over the rest of the ingredients. Mix and then pour into small ramekins or an ice tray and freeze

2. 2

   Melt the chocolate and butter over a water bath. Set aside to cool

3. 3

   Whisk the eggs and sugar together until frothy, then fold into the melted chocolate mixture

4. 4

   Sieve in AP flour, and ground hazelnut if using. Fold together and transfer to a piping bag

5. 5

   Pipe batter into ramekins brushed with butter and dusted with flour, add in a block of frozen ganache, then cover with more batter

6. 6

   Bake at 180C for 12 minutes

7. 7

   You can also let them cool down once baked, and store them in the fridge. Microwave for 15-20 seconds when ready to eat