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 ...
Chocolate coulant
Ingredients:
- 8 eggs, medium size
- 150 g sugar
- 150 g butter
- 250 g dark chocolate
- 125 g flour
- 25 g unsweetened cocoa powder
Directions:
- Beat eggs and sugar
- Melt chocolate and butter (in the microwave, or using a double boiler)
- 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
- Add flour, and cocoa powder. Mix until combined
- 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)
- Freeze for at least one hour
- Preheat oven to 360 ºF, and bake for 12 minutes. (will depend on how fluid you like it)
- Cut the disposable mold carefully, and serve inmediately, ideally with a vanilla icecream scoop.
Preparation: 10 min
Cocción: 12 min
Yield:18 coulants
