Hazelnut Coulant Recipe

The hazelnut coulant is a delicious dessert that we can enjoy throughout the year, but especially during autumn. Also called a volcano, it is a very quick dessert to make, consisting of a soft sponge cake and a hazelnut cream, a real delight! The key to this iconic dessert is that the interior is completely melted, since when you open it, the cream comes out and gives the appearance of a volcano.

This dessert can be prepared in advance, frozen and defrosted in the oven when we go to eat it. In this way, we can make several units to have enough quantity for several days. Do you want to know the step by step? Keep reading and discover in this article how to make hazelnut coulant, a recipe that is also suitable for coeliacs.

Ingredients to make Hazelnut Coulant:

• 3 eggs
• 150 grams of sugar (¾ cup)
• 150 grams of hazelnut cream
• 50 grams of butter
• 1 tablespoon cornmeal
• 1 tablespoon cocoa powder
• 2 tablespoons of icing sugar

How to make Hazelnut Coulant:

1. Preheat the oven to 200ºC with heat up and down.
2. Mix the eggs with the sugar and beat well with an electric whisk until pale. You can also use manual rods if you don’t have electric ones.
3. Take part of the hazelnut cream and mix it with the eggs until it is well integrated.
4. Integrate half at this point and reserve the other half in the fridge.
5. If you want to make a 100% homemade hazelnut coulant, you can make the hazelnut cream at home by mixing hazelnuts with a tablespoon of sugar.
6. This will take you about 15-20 minutes.
7. Add the cornmeal and soften dor very soft butter. Mix until well integrated.
8. Take some baking molds or glasses, spread a little butter and sprinkle cocoa powder.
9. Introduce the mixture to fill 3/4 parts of the mold.
10. Cover with plastic wrap and put them in the fridge for an hour so that the dough is very cold.
11. Take the hazelnut cream that you have reserved in the fridge and, with a teaspoon, place a portion in the cente rof each mold.
12. Put the cups on a baking sheet and bake the hazelnut coulants placing the tray in the center.
13. If you don’t want to make them yet or you want to have them prepared in advance, put them in the freezer until you are ready to bake them.
14.  You can have them for several days and even weeks well covered.
15. Bake them for 8 minutes. If they are frozen, you will have to leave them for 10-12 minutes.
16. Once they are ready, take them out and unmold carefully.
17. Serve the warm hazelnut cream coulant. To do this, put it on a plate very carefully, as it will be very tender, sprinkle with icing sugar and that’s it.