Welcome and welcome once again to this beautiful recipe space and advice. On this occasion we bring you one of the richest recipes on the planet, not only of the planet, of the universe! An exquisite " chocolate coulon ", a dessert with double texture and well chocolate .
If they are chocolate lovers, they surely tested the coulont, or chocolate volcano, but today we are going to spend all the advice and a recipe to do it at home and that they are perfect. Do we do it?
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About chocolate coul.
The chocolate coulnt is a dessert of French origin , which is characterized by having a liquid and creamy chocolate interior, which overflows when splitting and undoes in the mouth. A delight for chocolate lovers.
This delicacy is prepared with a mass of chocolate cake , of super soft texture, and the key is in a brief bake already strong temperature, so that it is cooked on the outside but liquid inside, resulting in a unique culinary experience.
The Caulant dessert creator
The " Count Au Chocolat " was created by the renowned French chef Michel Braz in the early 1980s, in its restaurant located in Laguiole, south of France. According to the story, Braz was experimenting with different ingredients and techniques to make an innovative and different chocolate dessert from everything, until he found the idea of making a chocolate cake with a liquid heart. However, several years went by until Coulent became known and popular.
In the 90s Bras, he decided to include the chocolate coul in the menu of his restaurant , and quickly became a resounding success. Since then, the dessert became very 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 couula is also called "Chocolate Volcano" , but has other denominations, such as " Chocolate Lava " , " Chocolate Fondant " , or " Petit Gâteau " . These names are used to refer to the same dessert, but have small variations in their preparation.
An interesting and sugar alternative is this sugar -free chocolate volcano recipe .
Chocolate Count Keys
Coulent is made with a mixture of chocolate, butter, sugar and flour, which is baked in individual molds at high temperature. It is an easy recipe, but the most complicated thing is to find the exact cooking point so that there is a crunchy texture outside and creamy inside.
The secret is to prepare it with a high percentage of cocoa and good quality. The chocolate coulent is served hot , fresh from the oven, and can be accompanied with vanilla or cream ice cream, fresh red fruits or a spoonful of chantilly cream. The contrast of the fresh with the hot is a party for the palate.
Tips for doing a good chocolate coul.
- It is essential to use high quality ingredients , especially chocolate, which must be at least 60% cocoa.
- It is key to preheat the oven at a strong temperature for a good time before cooking the coulant.
- Take the time to mix the ingredients well , thus a uniform texture is achieved.
- It is advisable to take the mixture to freezer for at least one or two hours before baking, to get a more consistent texture.
- Finally, the point is not to completely cook the interior of the couulant, to get the soft and creamy texture we are looking for.
How to heat up the couulat
Once ready and refrigerated, the next step, and the most challenging, is to heat it properly before serving it. To achieve a liquid center and that the outside is slightly crispy, it is important to cook it just before serving it. Here we leave you some tips to heat the coullant dessert:
- In conventional oven: Preheat the oven at 180 ° C and place the coulnt on a baking sheet. Leave it in the oven for 7-9 minutes, depending on the oven and the desired texture. Remove from the oven and let cool for 1-2 minutes before serving.
- In microwave: Place the coulnt on a microwave suitable dish and heat at a high temperature for 20-30 seconds. Check the texture and, if necessary, continue heating at intervals of 5-10 seconds until the desired texture reaches. Let cool for 1-2 minutes before serving.
- In a water bath: place the coulents in a mold suitable for oven and fill a container with hot water up to half of the coulents. Place the container in the preheated oven at 180 ° C and cook for 10-12 minutes, depending on how hot the oven and the texture sought is. Remove from the oven and let cool for 1-2 minutes before serving.
Chocolate Coulent Recipe
- Yield: 6 portions
- Preparation time : 25 minutes
- Previous refrigerated time : 1 or 2 hours
Coulent ingredients
- 150 gr of black chocolate
- 150 gr of butter
- 3 eggs
- 3 egg yolks
- 120 gr of sugar
- 50 gr of flour 0000
- Butter and flour to spread the molds
How to make a perfect chocolate coulant step by step
- Miert chocolate and butter over low heat in a small saucepan, stirring constantly until they are completely melted and soft. You can also melt in microwave, taking care that chocolate is not burned.
- In a bowl beat the eggs with the sugar until they are sparkling and the sugar has dissolved. Incorporate the chocolate and butter mixture and integrate all the ingredients well.
- Add the sifted flour to the mixture and mix well until you get a homogeneous dough.
- Flour and enmantecar the molds for the coulnt, can be silicone or small aluminum flaneras. Pour the mixture into the molds, up to ¾ parts of your capacity. Take the molds with the freezer coulnt, and refrigerate for one or two hours before baking.
- In advance heating the oven to 180º/200ºC, and carry the baked coules 7-9 minutes, or until the edges are firm but the center is liquid.
- Remove the culant from the oven and let cool for 1 or 2 minutes. Unmold them carefully and serve.
