Chocolate coulant or lava cake

This is my favorite chocolate Coulant (lava cake) that I have been improving through trial and error for weeks. It is moist, firm and has a gooey center. But most importantly, it is really easy to make and tastes delicious!

As you can see, this chocolate coulant is freezer-friendly and it will keep good frozen for months (but I would say that the maximum is 6 months). In the recipe below I give you more instructions on how it is prepared and frozen.

Furthermore, this recipe requires no eggs, so it can be easily veganized if you use margarine instead of butter, and it will still be delicious.

To bake this chocolate lava cakes I used ceramic ramekins and coffee mugs that I found at home, but if you don’t have them, don’t worry, you can also use other type of small mugs, muffin containers or a muffin pan.

Here is the recipe:

Chocolate coulant or chocolate lava cake

Nerea

Here you can find the ingredients and step-by-step instructions to make amazingly delicious chocolate coulants at home!

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Prep Time 10 mins

Cook Time 13 mins

Resting time 30 mins

Total Time 53 mins

Course cakes

Servings 4 cakes

INGREDIENTS

  

• 165 g flour
• 30 g cocoa powder
• 90 g sugar
• 200 mL milk (any type, animal, soy, etc)
• 8 g vanillin sugar
• 35 g butter or vegan butter (margarine)
• 30 g dark chocolate (<80%)
• 2 g salt
• 2 g baking powder

INSTRUCTIONS

 

• Mix the dry ingredients (flour, cacao powder, salt, baking powder and sugar)
• Mix in the milk
• Melt the butter and the dark chocolate over a water bath or in the microwave and add to the previous mix
• Brush the molds with butter and dust with the cocoa powder using a sieve (this will prevent the cakes from sticking to the mold and will also cover them with more cacao instead of plain flour)
• Put the molds in the freezer for 30 minutes
• While the cakes are in the freezer, preheat the oven at 180-190ºC (heat up and down)
• After the resting time, place the cakes in the oven and bake for 10-15 minutes. The baking time will depend on how big your molds are (the smaller the quicker they will bake), and your oven. I would suggest to have a look at the cakes at around 10 minutes and take them out if it looks almost completely cooked but the center part still has a shine and is not fully cooked. This will assure you a perfectly baked outside part and a gooey center.
• Take the cakes out of the oven and let them rest for 2 minutes before releasing them.
• Release the cakes carefully by putting a plate on top and then turning it down. Then sprinkle some more cacao powder over the cake and serve plain or with some ice cream (vanilla goes incredibly well with it).
• Serve immediately and enjoy!

Notes

If you keep the cakes in the freezer for more than 24 hours, you should take them out and let them rest for about 2-5 minutes at room temperature (depending on how warm it is) to let them defrost a little bit before cooking. You can also pop them directly into the oven, but they will take longer to cook and the center will be much more runny (which could be good if you prefer it like that). Up to you!

Keyword chocolate