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Chocolate Coulant Recipe

Chocolate Coulant
This dessert comes from France and its creator is Michel Bras, who came to patent the name of the dessert, why many chefs or bakers Coulant referred to by other names like chocolate lava cake or chocolate soufflé …..
The chocolate Coulant finish is great for any lunch or dinner and although it may seem complicated is one of the simplest desserts I know, and also has the advantage that you can do it in advance and keep for months in the freezer unbaked, this is great for the days that come from parties and I tell you to stay as a queen or king

 

Ingredients:

recipe for 6 cakes

  • 1/2 cup butter at room temperature
  • 4 ounces dark chocolate (I like 59%)
  • 3 eggs
  • 1/4 cup sugar
  • 2 tablespoons flour
  • 1/2 ounce Pure cocoa powder
  • 1 teaspoon vanilla extract (optional)

 

Directions:

  1. -In a bowl introduce eggs and sugar and beat until well blended ingredients.
  2. -Melt the chocolate, either in the traditional manner in a double boiler or in the microwave in short intervals of time (about a 20 sec. Every time, it is best to do so for the chocolate does not burn us) and we stirring until it is completely melted, incorporate the butter to chocolate and return to stir until well blended and smooth.
  3. -Attach the egg and sugar mixture to the chocolate and butter (Be careful it is not too warm chocolate and butter mixture to the egg curdling we).
  4. -Add the flour and sifted cocoa powder to the mix and mix together well.
  5. -Add the teaspoon of vanilla extract (optional) and continue stirring.
  6. -Spread coulant mix into molds have previously buttered and sprinkled with some cocoa (this will facilitate the unmolding if silicone molds of this is not necessary).
  7. -Fill molds to 3/4 full.
  8. -Enter the molds at least an hour in the freezer, you can keep several weeks in the freezer until use.
  9. -When we want to eat them, just have to preheat the oven to 450 ° F without thawing introduce the Coulant chocolate in your oven for about 12 minutes (depending on the oven, I recommend you do a test first with a Coulant and see time cooking you need, depending on what you want more or less liquid chocolate on the inside).
  10. -We got the oven and removed the mold chocolate Coulant careful not to burn and serve immediately, this dessert is eaten hot. We can present you with a little powdered sugar, cocoa powder above or if you want to take it in summer with a scoop of ice cream (in my case would be vanilla), uhmmm contrasting flavors and temperature.
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