Coulant. A simple and quick recipe for a chocolate dessert
I hope you are doing great and continue to enjoy your cooking. And your life too))
This time I want to share with you a recipe for a dessert called Coulant. This is not the original recipe, Michel Bras came up with the original recipe. His recipe has a lot of ingredients and the cooking process is not easy.
The recipe I offer is much simpler. But the dessert will be the same. What will we get at the end of cooking? 4 servings of chocolate dessert, with a crispy crust and a liquid filling.
Let’s get started
- Chocolate 70-72% cocoa – 100 g
- Butter – 50 g
- Eggs (60-65 g each) – 3
- Sugar – 50 g
- Flour (all purpose) – 40 g
- Salt – 1 pinch
I will use baking rings 7 cm (with a height of 4.5 cm)
1.I melt chocolate in a water bath, it’s easy. Take a pot, fill it with water and let it boil. Put a glass bowl on top so that it does not touch the water.
2.Chop the chocolate into small pieces and put it in a bowl, stir with a spatula (it is best to work with a silicone spatula).
3.As soon as the chocolate begins to melt, add finely chopped butter (the less the better – it will melt faster)
4.Mix the chocolate and butter with a spatula until you get a homogeneous mass. There should be no lumps, pieces of chocolate and butter.
5.Remove the bowl from the water bath and let it cool to room temperature.
6.Break the eggs into another bowl, add sugar and mix well until the mass turns white.
7.Add a pinch of salt
8.Add flour in parts: first, about a third of the total, mix well. Mixed, add another third, mix and add the rest of the flour. Mix everything well.
9.Add the chocolate mass here (just make sure it has cooled to room temperature)
10.Stir so that the whole mass becomes the same color.
11.Put the resulting mass in the refrigerator for 30-40 minutes.
12.Preheat the oven to 180 degrees C
13.Forms grease the inside with butter and sprinkle with flour. Shake lightly to remove excess flour.
14.Cover the baking sheet with baking paper, put forms on it.
15.Fill the rings 2/3 with our chocolate mass. Enough for exactly 4 rings.(It is better to fill the ring with mass using a pastry bag, you can also use spoons, but, believe me, it is much more convenient with a bag)
16.Put the baking sheet in the oven. 7 minutes and the dessert is ready.
17.Take out the baking sheet and let the desserts rest for 5 minutes.After five minutes, with a spatula or knife, transfer the ring with dessert to a plate. And we can safely remove the ring, it will not stick.
That’s the whole recipe!
Try it really delicious. Serve with fresh fruit or ice cream. Or both.
*Chocolate with butter can also be melted in the microwave. A minute and you’re done.
*You can use any chocolate, but I think 70-72% is the best option. If you take chocolate with a lower cocoa content, then you need less sugar, but it’s better to add one or two more teaspoons of cocoa powder then.
*If the presence of salt in dessert recipes scares you, then you can not add it, but you can believe it – it is not felt in the dessert and just helps to make the crust crispy.
*You can check the readiness by opening the oven and touching the top of the dessert, if it is liquid, then cook further
*If the dessert is not cooked in 7 minutes, then you have some problems with the oven. I have worked with many ovens, and in properly working ovens, the dessert takes exactly 7 minutes to cook. There were times when the dessert inside was already seized, and the top remained liquid – alas, it means a problem with the oven. In this case, you can solve the problem in two ways: cook at a higher temperature and control the process every 1-2 minutes; place an empty baking sheet over the baking sheet with dessert, at a height of 7-10 cm from the dessert and also control the process every 1-2 minutes.
**Silicone molds are not suitable for this recipe.
Cook with pleasure!