Coulant De Chocolate – Spanish Style Chocolate Lava Cake

Joy of Spanish Cooking
by Joy of Spanish Cooking
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
  • 6  Coulants
  • Prep time: 15 Minutes Cook time: 11 Minutes Total time: 26 min
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  • 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

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!
Joy of Spanish Cooking
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