Sweet cuisine: Make this exquisite chocolate coulant in just five steps

At first sight, this delicious dessert known as coulant, fondant or chocolate volcano, seems very complicated. But with this recipe, you will cook it in a matter of minutes. Easy and delicious, today's option is your solution.

The famous coulant is a well-known chocolate dessert patented by the French chef Michel Bras in 1981 at his restaurant in Laguiole (with 3 Michelin stars), on the plateau de l'Aubrac, in the southwest of France.

It is a small chocolate cake with molten chocolate inside. When you cut it, a creamy chocolate sauce comes out and spreads over the plate. It has different names depending on its origin:  "Sofiatto" in Italy, "Chocolate Volcano" in Argentina, although in most places its designation of origin: "Coulant" is preserved.

Coulant de chocolate.



First, melt the butter together with the chocolate over low heat, stirring so that the chocolate does not stick.

Second, beat the eggs and yolks together with the white sugar, until the sugar crystals dissolve.

Sweet cuisine:  chocolate Coulant in just five steps

Third, add the melted chocolate and butter to the beaten eggs, yolks and sugar and mix well.

Fourth, add the tablespoons of flour and stir until incorporated.

Finally, butter and sprinkle the molds with chocolate powder. Fill them halfway as they grow in the oven. Bake for 8 to 10 minutes at 200 ° C. Remember: it should not be solid in the center.

When taking out of the oven, let cool 5 minutes. Then, very gently pass a knife through the walls of the mold and unmold directly on the plate where it is served.

You can sprinkle powdered sugar on top of the coulant and add side cream or fruit.

Melanie Cossetti

Bióloga de profesión. Cocinera aficionada. Especialista en marketing digital y creadora de contenidos.+ info

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