There are desserts that never fail to impress, and the molten lava cake—also known as a coulant—is a timeless favorite. Its soft, chocolatey centre oozes indulgence, making it the perfect treat for cozy nights or special occasions. Today, we’re giving this classic dessert a twist by featuring Nocilla, the beloved cocoa spread that adds a rich hazelnut flavor with every bite.
This recipe is designed to be approachable, whether you’re a beginner baker or a seasoned pro. With just a few ingredients, you can create a show-stopping dessert that will have everyone asking for seconds. The silky texture and gooey center of this coulant make it a standout dessert option for any occasion.
Table of Contents
Ingredients For Nocilla coulant
To start, gather the following items:
- 120 g Nocilla (hazelnut and cocoa spread)
- 120 g unsalted butter (or plant-based vegan butter)
- 2 eggs
- 80 g cane sugar
- Optional: fresh berries, a scoop of vanilla ice cream, or an extra drizzle of Nocilla for serving
This combination ensures a perfectly balanced cake that is rich yet light. Using high-quality ingredients like Nocilla enhances the dessert’s flavor profile, giving it a nutty, chocolatey depth that is hard to resist. For a vegan twist, plant-based butter works beautifully, and a vegan version of the cocoa spread can be used instead, making this dessert inclusive for all dietary preferences.
If you’re looking to try it yourself, check out the full cocoa spread options that can elevate this recipe.
Step 1: Melt The Nocilla And Butter
Start by gently melting the Nocilla and butter together in a small saucepan over low heat. Stir continuously until the mixture is smooth, slightly fluffy, and glossy. This will be the heart of your coulant, giving it that irresistible molten texture.
Tip: Avoid overheating; the mixture should be silky, not oily. Taking your time here ensures a perfect molten center that flows beautifully when you cut into the cake.
Step 2: Whip Eggs And Sugar
Separate the eggs, placing yolks in one bowl and whites in another. Beat the yolks with half of the sugar until pale and creamy. In a separate bowl, whisk the egg whites with the remaining sugar until stiff peaks form.
Pro tip: Ensure the egg whites stay completely yolk-free, since even a tiny amount of fat can stop them from whipping correctly. This step is crucial for creating a light and airy texture while keeping the inside molten.
Step 3: Fold Mixtures Carefully
Gently combine the yolk mixture with the melted Nocilla-butter base. Once smooth, carefully fold in the whipped egg whites, preserving as much air as possible. This delicate folding ensures a light yet gooey coulant.
Using a rubber spatula and slow, turning motions is recommended to maintain the airy texture. Overmixing can make the dessert to lose its signature softness and flow.
Step 4: Prepare Molds
Spoon the batter into small, greased molds lined with parchment paper. Freezing the molds for a few minutes can make unmolding easier later, but you can also bake them immediately. This step allows for a professional presentation without hassle.
Optional: For an extra touch, sprinkle a tiny pinch of cocoa powder on top before baking to enhance the chocolate aroma and add visual appeal.
Step 5: Bake To Perfection
Preheat your oven to 200°C (390°F) and bake for around 7 minutes. Timing will vary depending on your mold size, but the goal is set edges with a molten center. Avoid overbaking, as the signature gooey texture comes from slightly undercooked middle.
For safer handling, consider baking in a ramekin and serving directly. This method eliminates the risk of breakage and makes plating effortless.
Step 6: Serve And Enjoy
Serve immediately for the best molten effect. Accompany with fresh berries or a scoop of vanilla ice cream to balance the richness. A light drizzle of extra Nocilla on top adds a decadent touch and enhances the chocolate-hazelnut flavor.
This dessert shines in any setting—from casual family dinners to fancy dinner parties—thanks to its combination of simplicity, elegance, and the irresistible cocoa spread flavor that Nocilla brings.
Extra Tips And Variations
Vegan And Veggie Options
Replace butter with vegan alternatives and use a vegan version of Nocilla. Swap eggs for aquafaba (chickpea water) to create a fluffy, vegan-friendly coulant. Whip the aquafaba just like egg whites for similar volume and structure.
Flavor Enhancements
Consider adding a pinch of cinnamon, a few drops of coffee, or a zest of orange to the melted Nocilla mixture for a subtle but impressive flavor twist. These enhancements elevate the dessert without overpowering the nutty chocolate core.
Presentation Tricks
Dust the top with powdered sugar or cocoa powder for a professional look. For a playful touch, serve in transparent glasses, allowing the molten center to peek through, or layer with whipped cream for added texture.
Indulge in this Nocilla coulant whenever you crave a dessert that is both rich and effortless. Its gooey chocolate center, complemented by the hazelnut depth of Nocilla, turns a simple cake into a delightful sensory experience. Perfect for surprising loved ones, a cozy night treat, or a special moment of indulgence, this recipe proves that cocoa spread can truly shine in any dessert.
