Chocolate Espresso Hazelnut Volcano Cake



  • ½ lb. dark chocolate
  • ⅓ cup gluten-free flour
  • ⅓ lb. butter
  • 1 tsp. hazelnut extract 
  • 4 eggs
  • ½ tsp. vanilla extract
  • ⅓ cup sugar
  • ½ cup vanilla ice cream
  • 1 tbsp. espresso coffee, ground


  1. Preheat oven to 350°F.
  2. Place butter and chocolate together in a microwave-safe bowl. Melt in microwave in increments of 45 seconds. Stir until blended together and smooth, then set aside. 
  3. Mix espresso grounds with gluten-free flour.  Set aside.
  4. In a stand mixer, whip together eggs, flour mix, and sugar until fluffy. Reduce speed and incorporate the melted chocolate and butter mixture.
  5. Generously coat 4 oz. baking cups with cooking oil spray. Scoop half of the mixture into the cups. 
  6. Place 1 tbsp. of nuts in the center, then scoop the remaining mixture into cups and bake for about 6 minutes. Cool to room temperature.
  7. To serve, place cakes in 350°F oven and reheat for about 3-4 minutes. Invert cup onto a plate to slide the cake out. Top with a small scoop of vanilla ice cream and garnish with fresh mint and a berry.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 339/28/5/25/2