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  • Chocolate Coulant: Ingredients

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    Miimii Rvz R
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    This recipe is for chocolate coulant, which consists of melted chocolate and butter mixed with eggs, flour and sugar and baked in individual molds. The batter is poured into buttered and floured molds, topped with chocolate, then more batter. After baking, the coulants are unmold, decorated with powdered sugar, mint leaves and strawberry jam.

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    RECETA

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    This recipe is for chocolate coulant, which consists of melted chocolate and butter mixed with eggs, flour and sugar and baked in individual molds. The batter is poured into buttered and floured molds, topped with chocolate, then more batter. After baking, the coulants are unmold, decorated with powdered sugar, mint leaves and strawberry jam.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    4 views2 pages

    Chocolate Coulant: Ingredients

    Uploaded by

    Miimii Rvz R
    This recipe is for chocolate coulant, which consists of melted chocolate and butter mixed with eggs, flour and sugar and baked in individual molds. The batter is poured into buttered and floured molds, topped with chocolate, then more batter. After baking, the coulants are unmold, decorated with powdered sugar, mint leaves and strawberry jam.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    CHOCOLATE COULANT

    INGREDIENTS
    150 grams of black chocolate
    50 grams of butter
    3 eggs
    1 tablespoon of flour
    80 grams of sugar
    o To decorate:
    Strawberry mermalaid
    Glas sugar
    Mint leaves
    PROCEDURE
    Preheat the oven. Melt 100 grams of chocolate with butter (water bath or in the microwave).

    Assemble eggs with sugar until tiple their volume and add the sifted flowr.

    Spread 4 single molds with a little butter and sprinkle with a little flour.

    Pour the mixure into the molds filling up 1/3.
    Divide the chocolate into each mold and then cover with the remaining mixure.
    Bake at 200C for 10-12 minutes.


    Unmold, sprinkle with Glas sugar and open them in half.
    Decorate with a leaf of mint and some threads of strawberry mermalaid.

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