15099647263012fa0d4a7

Chocolate Coulant

6 u

Half

40min

Chocolate coulant is a delicious dessert of French origin , it was created by chef Michel Bras. Its name is derived directly from the linguistic characteristic of the verb ''couler'' which in translation means fluid, melted. It is known by various names depending on the region or country where it is prepared, for example in Argentina it is called chocolate volcano, in Italy it is known as soffiato. In the rest of the world it retains its original name and its recipes vary according to the areas.

READ ALSO: ''A CHOCOLATE FOR EVERY RECIPE''

This dessert is ideal for chocolate lovers, its structure is made up of a sponge cake, which has melted chocolate inside. Its combination of flavors and coffee aroma makes this dessert ideal to eat in any season, without any distinction or preference, you just need to have the ingredients to start making it. Be sure to make it at home for snacks or as a dessert after meals, it is very simple to prepare and will only take 40 minutes plus the time it needs in the refrigerator to take consistency, approximately 2 hours. Now take note of the ingredients and the secrets of our preparation so that you can surprise the sweetest diners at home.

CHOCOLATE COULANT RECIPE

Ingredients (6 units depending on the molds)
  • 200 g chocolate chips 53% cocoa
  • 200 g butter
  • 100 g sugar
  • 4 eggs
  • 90 g loose flour
  • a pinch of salt
  • a pinch of cinnamon powder
Besides:
  • cocoa and butter to line the molds
Preparation (40 minutes + refrigeration): 1. Grease the molds with butter and sprinkle them with cocoa powder. 2. In a bowl, mix the chocolate and butter and melt it in the microwave in batches of 30 seconds. 3. In another container, beat the eggs with the sugar, salt and cinnamon until foamy and bubbles appear on the surface. 4. Add the chocolate to the egg mixture and beat until everything is integrated. 5. Sift the flour and add it little by little to the previous mixture. When the dough is homogeneous, pour it into the molds. 6. Freeze the filled molds for at least 2 hours. 7. Heat the oven to 200ºC. 8. Take the coulants out of the freezer and bake them for about 15-20 minutes. The cooking time will vary depending on how liquid you want the interior of the coulant to be, and the size and material of the molds. It is advisable to first bake a coulant alone to determine how much baking time is needed. 9. After baking, let the coulants rest for 2 minutes and carefully unmold. Decorate with cocoa powder, icing sugar, ice cream, fruit? 10. To facilitate unmolding, we recommend using silicone molds or disposable aluminum molds.
Volver al blog