Chocolate Coulant Recipes

CHOCOLATE COULANT

Steps:

• Preheat oven at 425 °F (225 °C).
• Grease individual molds with butter.
• Melt chocolate in microwave.
• Mix ingredients: flour, sugar, butter room temperature, eggs, melted chocolate. Bring all together with a whisk.
• Fill in all 12 individual molds, each should weight about 110 grams.
• Put inside oven about 6 minutes, until the top is just done. Be carefull not to overcook.
• Take out of oven and put in a plate, unmold.
• Serve with whipped cream or ice cream.

CHOCOLATE FONDANT

Steps:

• First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
• Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
• In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
• Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
• Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
• Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
• Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
• Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
• Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
• Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

CHOCOLATE LAVA CAKE (COULANT AU CHOCOLAT)

Steps:

• Melt the butter (90g) and chocolate (125g) in a double boiler.
• Beat the egg whites (3) with the sugar (80g) until stiff.
• Add the yolks (3) and flour (30g) to the chocolate mixture.
• Butter and sugar individual molds.
• Fold the egg whites into the chocolate mixture.
• Pour mixture into the molds and refrigerate for about 20 minutes.
• You can leave the molds in the refrigerator and just cook at the last moment.
• Place into a preheated 200 CELSIUS oven for about 8 minutes.

CHOCOLATE COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
• In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
• Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
• Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.