Coulant au Chocolat

This delicious dessert was created by the French chef Michel Bras








  • 200 gr. wheat flour
  • 200 gr. good quality dark chocolate
  • 200 gr. butter
  • 200 gr. white sugar
  • some butter and flour to grease 8/10 individual flan moulds


Grease the flan moulds with butter and sprinkle the interior with flour.

Preheat the oven to 160ºC.

Allow the butter to soften and beat it until it’s creamy. Melt the chocolate in an bain-marie. At this point it’s important that you control that temperature does not rise over 37ºC.

Mix well all the ingredients, fill the moulds and bake the coulant in the oven at 160ºC 8 minutes.

Remove from the moulds and serve inmediately.

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