Coulant de chocolate

This week I have been bundled organizing Pablo’s birthday party (you will see it next week!), so I have not had time to prepare any new recipe … But I wanted to share with you a recipe that you have asked me to publish many times: the chocolate coulant . The dessert was created by Michel Bras, although the recipe I followed is from i-recetas. This was the first cooking blog I read, and this was the first recipe that I succeed (to my surprise. And my relatives’, too). It may seem complicated, but the truth is that this is one of the easiest desserts I know, it can be prepared in advance, and kept months in the freezer. The name, coulant, means “flowing” … you just have to have a look at the pictures to understand why. Please try the recipe, and let me know what you think. Have a nice weekend …

Coulant de chocolate

Chocolate coulant

{Chocolate coulant}


  • 8 eggs, medium size
  • 150 g sugar
  • 150 g butter
  • 250 g dark chocolate
  • 125 g flour
  • 25 g unsweetened cocoa powder


  1. Beat eggs and sugar
  2. Melt chocolate and butter (in the microwave, or using a double boiler)
  3. Add butter and chocolate to the egg mixture, and mix well. Please be careful that the chocolate or butter are not too hot before adding them
  4. Add flour, and cocoa powder. Mix until combined
  5. Grease 18 small disposable molds, and sift some cocoa powder on them. Fill the molds with the chocolate mixture (1/2 to 3/4 capacity)
  6. Freeze for at least one hour
  7. Preheat oven to 360 ºF, and bake for 12 minutes. (will depend on how fluid you like it)
  8. Cut the disposable mold carefully, and serve inmediately, ideally with a vanilla icecream scoop.

Preparation: 10 min

Cocción: 12 min

Yield:18 coulants

Rating:  ★★★★★ 1 Average value 5

Coulant de chocolate
Step by step how to eat a chocolate coulant. The photographer insisted on the need to do it