Here I bring a delicious chocolate count! I have to say that I had to do several tests, both with the baked time and with the amount of flour, since at the third time I prepared it was the defeated, but it was worth it! I assure you that, after performing these tests, I have managed to find the recipe for the best chocolate coun A more intense type of chocolate, to your liking! Keep reading and discover in recipes how to do chocolate coulant with milk step by step.
| 🚻 6 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make chocolate with milk step by step: |
| 150 grams of black chocolate 55 percent of cocoa or more 50 grams of milk chocolate 200 grams of butter 4 eggs 110 grams of flour 1 pinch of salt mantequilla and cocoa powder for the molds molds |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chocolate with milk step by step:
1. Before getting to work with the preparation of the easy chocolate count, grease the molds and sprinkle cocoa powder to prevent it from sticking. Then, the butter melts and the two types of chocolate to the water bath or the microwave, move with a spoon and reserve for later.
Trick: Remember that, if you prefer, you can select a more intense chocolate.
2. Beat with electric rods eggs with sugar until you get a spongy and homogeneous mixture. At this point, add molten chocolate with butter and continue mixing until integrating the ingredients.
3. Apart, sift the flour so that the mass of the chocolate count is thinner and add it to the mixture little by little, being advisable to do it in three batches. Then, pour the mixture into the molds occupying 3/4 parts of its capacity. Enter the molds into the refrigerator 4 to 24 hours, or 2 hours in the freezer.
4. past the rest time, preheat the oven to 180 ºC and bake the chocolate coulants between 11 and 13 minutes, according to the power of your oven and how liquid you want to be inside.
5. When they are ready, let them be turned without removing them from the mold. To unmold them, take off the edges with a knife and turn the dessert on the plate, as if it were a flan. The ideal is to serve the still hot chocolate count, since this is a delight. And if you want, you can decorate the dessert with mounted cream, or any other type of whipped cream. More simple recipes in my blog Target = _blank re = NOFOLWLAS TERE recipes.
