Joy Of Spanish Cooking

Coulant de chocolate – Spanish Style Chocolate Lava Cake

Hola hola!!

The countdown to Christmas is here. I recently returned to Spain to celebrate the holidays with my family. It’s great to be back, but I would skip the 8 hour plane ride if I could… It’s not that bad though. I do enjoy flying and it goes by fast enough that I barely sleep. I really look forward to seeing all of my family. Let’s see if I can cook with my grandma and post some recipes.

I apologize If I don’t post for a while, but I’m not sure how much time I’ll have. I will do my best. If you are on Facebook or Instagram, I will definitely post some local and traditional Spanish food there.

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 version of a Chocolate Lava Cake.
Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins
Course Dessert
Cuisine spanish
Servings 6 Coulants


  • 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!





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Coulant de chocolate – Spanish Style Chocolate Lava Cake

by Ivette time to read: 2 min
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