Decadent Nocilla lava cake (coulant) recipe

If there’s one dessert that never fails to impress, it’s the molten lava cake—or “coulant”—oozing with creamy, cocoa-hazelnut goodness. Today, we’re putting a twist on the classic with Nocilla, that beloved hazelnut and cocoa spread. Perfect for cozy nights in, last-minute dinner parties, or whenever your sweet tooth calls, this coulant is rich, indulgent, and surprisingly simple to make.

Whether you’re baking for yourself or for your loved ones, here’s how to make this irresistible treat step by step, along with some handy tips and veggie-friendly alternatives.

Ingredients

• 120 g Nocilla (hazelnut and cocoa spread)

• 120 g unsalted butter (or plant-based vegan butter for a dairy-free option)

• 2 eggs

• 80 g cane sugar

Optional: Serve with fresh berries, a scoop of vanilla ice cream, or a drizzle of extra Nocilla for a show-stopping presentation.

Step-by-step instructions

1. Prepare the Nocilla base
In a small saucepan over low heat, melt the butter and Nocilla together. Stir until smooth and slightly fluffy. This is the heart of your molten cake, so take your time—it should be silky, not oily.

Tip: For a vegan version, use plant-based butter and a vegan cocoa-hazelnut spread.

2. Whip the eggs and sugar
Separate the eggs. Beat the yolks with half of the sugar until pale and creamy. In another bowl, whisk the egg whites with the remaining sugar until they form stiff peaks (this will give your coulant its airy texture).

Pro Tip: Make sure no yolk gets into the whites; even a tiny bit of fat can prevent them from whipping properly.

3. Combine the mixtures carefully
Fold the yolk mixture into the Nocilla-butter base gently. Then, carefully fold in the whipped egg whites, preserving as much air as possible. This delicate folding is what gives the coulant its light yet gooey texture.

Tip: Use a rubber spatula and a slow folding motion, turning the bowl as you go.

4. Portion and freeze (optional)
Spoon the batter into small, greased steel moulds lined with parchment paper. Freeze for later or bake immediately. Freezing is optional but makes it easier to unmould.

5. Bake to perfection
Preheat the oven to 200°C (390°F). Bake for about 7 minutes, depending on your mould size and oven. The edges should be set, but the centre should remain molten.

Tip: For an extra-safe option, bake in a ramekin or flan mould and serve directly—no need to unmold, eliminating the risk of breakage.

6. Serve immediately
Remove from the oven, unmould carefully if needed, and enjoy while warm. A scoop of ice cream or fresh berries makes this dessert irresistible.

Extra tips & variations

• Veggie/Vegan: Swap butter for vegan butter and use a vegan cocoa-hazelnut spread instead of Nocilla. Replace eggs with aquafaba (chickpea water) for a vegan alternative—whip just like egg whites.
• Flavour twists: Add a pinch of cinnamon or a splash of coffee to the Nocilla mix for an extra flavour punch.
• Presentation: Dust with powdered sugar or cocoa powder for a professional touch.

This Nocilla coulant is the perfect dessert when you want a quick yet impressive, sweet treat. Gooey, chocolatey, and utterly indulgent, it’s sure to win hearts—and stomachs.