* 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)
**Cooking process**
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 3. As soon as the chocolate begins to melt, add finely chopped butter 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.
Cook with pleasure!
nono-shap
TIL ils called a coulant in english. It’s a french word, but it’s called fondant au chocolat in France.
Bistr
Is this something similar to a lava cake or is it something completely different?
Tosaveoneselftrouble
I am very excited to make this tonight, thank you for such clear instructions! X
reyrain
I do know it is supposed to be runny, but I get the feeling that it is juuuuuust a tiny bit undercooked nonetheless?
7 Comments
Hi friends!
From these ingredients, we get 4 servings of chocolate dessert, with a crispy crust and a liquid filling. [Original recipe and some tips](https://grillmangal.art/en/coulant-a-simple-and-quick-recipe-for-a-chocolate-dessert/)
**Ingredients**
* 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)
**Cooking process**
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
3. As soon as the chocolate begins to melt, add finely chopped butter
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.
Cook with pleasure!
TIL ils called a coulant in english. It’s a french word, but it’s called fondant au chocolat in France.
Is this something similar to a lava cake or is it something completely different?
I am very excited to make this tonight, thank you for such clear instructions! X
I do know it is supposed to be runny, but I get the feeling that it is juuuuuust a tiny bit undercooked nonetheless?
Can you make a green version called Coolant?
I love tender heart dessert