Most of us are addicted to chocolate. I know it and you know it. And Laura, from the food blog Because, knows it even better, and that's why she had the fantastic idea of bringing us this Chocolate Coulant recipe, so we can delight our guests at upcoming family meals. Don't miss the recipe, because it's as easy to make as it is addictive.
Last week of November and you can't deny that it's inevitable to get into the holiday spirit. The chocolate coulant is an ideal dessert for this time of year, not only because it's a totally irresistible chocolaty bite, but also because it's a simple recipe you can prepare in advance and look like a perfect host, needing only a few minutes in the oven before serving.
The trick of the coulant is that the chocolate remains liquid in the center, so it's important to control the oven time for each mold. These ceramic mini cocottes are perfect for that and they're so pretty you won't have to unmold them to bring them to the table; you'll only need to include spoons for everyone who wants some.
And one last idea before the recipe... Not the host but a guest? You'll make a great impression if you bring as a gift these mini cocottes so ideal filled with delicious chocolate coulant. A gift everyone present will surely appreciate.
Ingredients
- 200 gr dark couverture chocolate
- 175 gr butter
- 3 whole eggs + 3 yolks
- 60 gr. sugar
- 50 gr. flour
Preparation
- We melt the butter and chocolate in a bowl over a bain-marie, then remove and let cool slightly.
- In a larger bowl, we mix the eggs, yolks and sugar well. When the chocolate is warm, we add it to the egg mixture and stir well. We add the flour and mix everything well again.
- We fill the mini cocottes, cover and let rest in the fridge for at least a couple of hours, although I recommend overnight.
- With the oven preheated to 250 degrees, we put the mini cocottes in and bake for about 7 minutes.
- It will depend on the oven and the mold, but it's easy to see how the outer parts set, so if you see it needs a little more, leave it a few more minutes under your supervision.
- Serve freshly made.
With this amount you fill 3 oval mini cocottes, which would be 6 servings. If you want to give them as a gift, you can freeze the batter in the mini cocottes and take them out a couple of hours before giving them to the recipient.
Comments
Montserrat said:
Si las mini cocottes, son de hierro fundido…¿Los minutos de la receta son los mismos?
Leire said:
Se pueden hacer en moldes de magdalenas?
Silvia said:
Disculpas, ya estaba respondido anteriormente! Gracias!
Silvia said:
Hola!
Cuando horneo el coulant, tapo las mini cocotes o lo horneo destapadas?
merche said:
Este fin de semana hago este coulant ya os contare
Claudia said:
Hola Maria Isabel, muchas gracia spor tus palabras! Sí, la verdad es que este coulant de Laura resultó riquísimo!! :)
En cuanto a tu duda, las mini-cocottes para esta receta puedes ponerlas destapadas. Gracias, y ahora… A chocolatear!
MIsabel Moreno Arauz said:
Magnifico Recetón, enhorabuena, sólo una duda las mini cocottes se meten al horo tapadas?
Un saludo y enhorabuena.
Antonia Medina Soto said:
Gracias por estas recetas, decir que tengo las minicocottes y son una maravilla. Quería saber que tipo de harina es si la de repostería o maizena. Gracias
Jose Argudo said:
Hola!
Me ha llegado por newsletter hoy, viernes, no es justo :)