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Coulant De Chocolate – Spanish Style Chocolate Lava Cake
by
Joy of Spanish Cooking
(IC: instagram)
6 Coulants
26 min
Hola hola!!
Valentines Day is almost here! To be honest, I really enjoy this lava cake any time of the year... I bet you do too. LOL
For today, I made something very “chocolatey”. It is called Coulant de Chocolate. I used to make it a lot back in college with one of my friends. The beauty of this dessert is that you can freeze them, and whenever you have a craving for chocolate, you can just pop them in the oven for 15 minutes. I would describe this dessert as a mini chocolate cake with melted chocolate inside. Trust me, its super delicious.
Coulant De Chocolate – Spanish Style Chocolate Lava Cake
Recipe details
Ingredients
- 3 Eggs at room temperature
- 1/4 Cup Granulated sugar
- 3/4 Cup Chopped chocolate I used 70% chooclate
- 3 Tbsp Soft butter
- 1/3 Cup All Purpose Four
- 1 Tbsp Coco Powder
- 1/8 tsp Salt
Instructions
- Spray 6 4 ounce ramekins with nonstick spray or with soft butter and dust with cocoa powder.
- Place the the chocolate in a heat-proof bowl and microwave in 20-second increments. Stir after each until the chocolate is almost melted. Once the chocolate is melted, add the butter, stir until combined. Set aside and let it cool down.
- In a large bowl, whisk the eggs for about a minute and slowly add the sugar. Once combined, add the melted chocolate. Mix until fully incorporated.
- Add the flour, cocoa powder, and salt. Mix until combined. The batter will be thick.
- Spoon the chocolate batter into each ramekin. Cover with plastic wrap and freeze for 1hour or up to 3 months.
- Preheat the oven to 400F.
- Bake the frozen coulants for 11 to 12 minutes. The sides will look firm, but the tops/ middle will look soft.
- Cover each ramekin with a plate and turn it over (the ramekins will be hot! Use an oven mitten!).
- Serve immediately with ice cream, whipped cream, or with your favorite topping!
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Published February 13th, 2021 7:35 AM
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