Chocolate Coulant (Warm Chocolate Fondant)

This recipe is (or used to be) taught at the Girona Hospitality School, on the cookery course for amateurs. Some friends took the course and then spent years making these warm chocolate cakes; they always had a few in the freezer.

Chocolate coulant

Ingredients (for 8 people)

• 250 g dark couverture chocolate
• 250 g butter
• 5 eggs
• 6 egg yolks
• 150 g sugar
• 100 g flour

Method

Melt the chocolate and butter in a bowl over a bain-marie.

Add the eggs, the yolks and the sugar and beat until fluffy. Add the flour and mix everything well.

Take individual moulds, like flan moulds, and coat them with butter and flour.

Fill the moulds three-quarters full with the mixture (at this point you can freeze them if you like and use them whenever you want), and bake in the oven at 200 °C for about 8 minutes.

Turn them out of the moulds and serve quickly — it's a dessert that's served hot. To plate it, you can add a good vanilla ice cream and a fresh mint leaf.

🌐 Llegeix aquesta recepta en català