Welcome and welcome once again to this beautiful space for recipes and advice. This time we bring you one of the richest recipes on the planet, not just the planet, but the universe! an exquisite “flowing chocolate”, a dessert with double texture and well chocolaty.
If you are a chocolate lover, you probably tried the coulant, or chocolate volcano, but today we are going to give you all the tips and a recipe to make it at home and make it perfect for you. We do?
About the chocolate coulant
The chocolate coulant is a dessert of French origin., which is characterized by having a liquid and creamy chocolate interior, which overflows when broken and melts in the mouth. A delight for chocolate lovers.
This delicacy is prepared with a dough of chocolate sponge cakewith a super soft texture, and the key is to bake it briefly and at a high temperature, so that it is cooked on the outside but liquid on the inside, resulting in a unique culinary experience.
The creator of the runny dessert
He “Flowing Au Chocolat“ was created by the renowned French chef Michel Bras in the early 1980s, in his restaurant located in Laguiole, in the south of France. As the story goes, Bras was experimenting with different ingredients and techniques to make an innovative and unusual chocolate dessert, until he came across the idea of making a chocolate cake with a liquid heart. However, it took several years for the coulant to become known and popular.
In the 1990s, Bras decided to include the chocolate coulant on the menu of his restaurant., and it quickly became a smash hit. Since then, the dessert has become widely recognized, and is a classic dessert in many restaurants around the world.
Other ways of referring to the same dessert
As we mentioned before, the chocolate coulant is also called “chocolate volcano”but it has other names, such as “chocolate lava cake”, “chocolate fondant”o “little cake”. These names are used to refer to the same dessert, but have slight variations in their preparation.
An interesting and sugar-free alternative is this sugar-free chocolate volcano recipe.
The keys to chocolate coulant
The coulant is made with a mixture of chocolate, butter, sugar and flour, which is baked in individual molds at a high temperature. It is an easy recipe, but the most difficult part is finding the exact point of cooking so that it is crispy on the outside and creamy on the inside.
He secret is to prepare it with a good quality chocolate with a high percentage of cocoa. He chocolate coulant is served hot, fresh out of the oven, and can be accompanied with vanilla or cream ice cream, fresh red berries or a spoonful of whipped cream. The contrast of the fresh with the hot is a feast for the palate.
Tips for making a good chocolate coulant
- It is essential to use high quality ingredientsespecially chocolate, which must be at least 60% cocoa.
- It’s key Preheat the oven at a high temperature for a while before cooking the coulants.
- take the time to mix the ingredients wellthus achieving a uniform texture.
- It is advisable take the mixture to the freezer for at least an hour or two before baking, to get a more consistent texture.
- Finally, the point is do not fully cook the interior of the coulant, to achieve the smooth and creamy texture that we are looking for.
How to heat the coulant dessert
Once ready and refrigerated, the next and most challenging step is to heat it properly before serving. To achieve a runny center and a slightly crispy outside, it’s important to cook it just before serving. Here are some tips for heating the coulant dessert:
- In conventional oven: preheat the oven to 180°C and place the coulant on a baking tray. Leave it in the oven for 7-9 minutes, depending on the oven and the desired texture. Remove from oven and allow to cool for 1-2 minutes before serving.
- In microwave: Place the coulant in a microwave-safe dish and heat on high for 20-30 seconds. Check texture and if necessary continue heating in 5-10 second intervals until desired texture is achieved. Let cool for 1-2 minutes before serving.
- In a bain-marie: Place the coulants in an ovenproof mold and fill a bowl with hot water halfway full of the coulants. Place the container in the preheated oven at 180°C and cook for 10-12 minutes, depending on how hot the oven is and the desired texture. Remove from oven and allow to cool for 1-2 minutes before serving.
Chocolate coulant recipe
- Yield: 6 servings
- Preparation time: 25 minutes
- Pre-cooling time: 1 or 2 hours
As they entered, they poured out
- 150 grams of dark chocolate
- 150 grams of butter
- 3 eggs
- 3 egg yolks
- 120 grams of sugar
- 50 gr of flour 0000
- Butter and flour to spread the molds
How to make a perfect chocolate coulant step by step
- Melt the chocolate and butter over low heat in a small saucepan, stirring constantly until completely melted and smooth. It can also be melted in the microwave, taking care not to burn the chocolate.
- In a bowl, beat the eggs with the sugar until foamy and the sugar has dissolved. Add the chocolate and butter mixture and integrate all the ingredients well.
- Add the sifted flour to the mixture and mix well until a homogeneous mass is obtained.
- Flour and butter the molds for the coulant, they can be made of silicone or small aluminum flaneras. Pour the mixture into the molds, up to ¾ parts of their capacity. Take the molds with the coulant to the freezer, and refrigerate for one or two hours before baking.
- In advance, heat the oven to 180º/200ºC, and bake the coulants for 7-9 minutes, or until the edges are firm but the center is liquid.
- Remove the coulants from the oven and let cool for 1 or 2 minutes. Unmold them carefully and serve.