Kinder Bueno Lava Cake Recipe

This Kinder Bueno lava cake recipe packs the sweet, velvety hazelnut cream you get in Kinder Buenos inside a chocolate lave cake.

I used to buy hazelnut creme or hazelnut cream online as an occasional treat. But now you can find it at some UK supermarkets – with my current favourite being Marks and Spencer's own brand.

If you've never tried it or Kinder Bueno before, think Nutella but with a creamy white base instead of a chocolatey base.

It's lovely spread on toast, dolloped onto porridge, and even stirred into coffee. I've also made some really delicious Kinder Hippo brownies with it before.

For this recipe though, I'm putting it inside chocolate lava cakes. And since I'm calling them Kinder Bueno lava cakes, of course I'm going to adorn them with actual Kinder Buenos, too.

The trick to lava cakes is to not overbake them so the centre stays liquid. This Kinder Bueno lava cake is more forgiving through, because the hazelnut creme inside won't solidify.

You can also watch me make these on my YouTube channel, Tashcakes:

Ready? Let's go.

(Makes two Kinder Bueno lava cakes.)

Ingredients:

40g unsalted butter
40g dark chocolate (at least 70% cocoa solids)
25g caster sugar
1 egg
30g plain flour
Pinch of salt
2 tbsp hazelnut creme
1 Kinder Bueno packet
Cream and berries, to serve
Additional butter (for greasing the moulds)

Method:

1. Generously butter two small pudding moulds with a little (additional) unsalted butter, and line the bottoms with discs of baking parchment.

2. Place a heatproof bowl on top of a pan of simmering water, making sure the bottom doesn't touch the water. Melt the chocolate, butter and sugar together in the bowl, stirring until well-combined. You can also melt these ingredients together in a microwave in short bursts.

3. Take off the heat, leave to cool for two minutes and stir in the egg, flour and salt.

4. Spoon a quarter of the mixture into each of your two pudding moulds.

5. Drop a tablespoonful of hazelnut creme into the centre of each, and top of with the rest of the lava cake batter.

6. Pop in the fridge for 30 minutes – chilling it through helps to prevent overcooking later.

7. Preheat the oven to 220°C. Once the oven's come up to temperature, bake the cakes for 8–10 minutes (oven temperatures vary, so you want to be careful yours doesn't overcook – mine runs a little hot so cooks faster).

8. Remove from the oven and leave to cool for two minutes, or until you can handle the tins enough to turn the cakes out. Then plate the cakes up and serve with some cream, berries, and a Kinder Bueno stick each.

Enjoy. and have fun.