Chocolate Count Recipe

Coulent is a small intense chocolate cake and cast chocolate stuffed, a temptation for cocoa lovers. Doing doing it at home is much simpler than it seems and offers us the possibility of enjoying this delicious dessert whenever we feel like it. Do you want to know the recipe? Well, take note of the ingredients and follow the steps that in recipesgratis.net we show you to prepare homemade chocolate coulant, you will not stop doing it!

Ingredients to make chocolate coun:

1. To be able to perform the homemade chocolate count, the first thing we must do is let all the ingredients ready. I have used pastry flour but, since the amount is very small, you can use the one you want.

2. Now, we take the 100 grams of intense chocolate and chop it following the lines of the ounces. We put them in a bowl along with the butter and melt it to the microwave for a minute and 30 seconds.

3. It is important that you watch the microwave and not hot the mixture more than enough, since the chocolate could burn and alter the taste of the coulnt. It must be left with consistency and texture such as the one observed in the photograph. We reserve inside the microwave to prevent it from cooling while we continue with the recipe.

4. We take another separate bowl and beat the eggs with the sugar. If we have better electric rods, because the process will be even faster, but if we do not have we can use the manuals without problems.

5. Add the tablespoon of flour and continue beating up to all lumps. We preheat the oven to 170ºC.

6. Add the mixture of chocolate and flour to the mass of the coulnt and integrate making soft surround movements.

7. We take an oven suitable mold and fill 1/3 of its capacity with the dough. Now, we place two ounces of intense chocolate in the center, one on top of the other. These ounces will then be the cast chocolate filling.

8. We add more mass on the ounces, until almost reaching the edge of the mold. Keep in mind that Coulent does not have a consistency as fluffy as the cupcakes, so if we fill nothing.

9. Bake chocolate coulents for 7-9 minutes. It is very important that you control the time and watch the oven, since if you exceed the chocolate filling it will not be liquid.

10. When they are ready, we remove them from the oven and let out, remember that it is a dessert that eats tempered, not cold. By removing them you will see that they have increased their volume, do not worry because as they are temperate they will reduce in size. And ready! You already have your homemade chocolate count prepared to eat. Check our cream recipe mounted and accompany it with it, you will surprise all your guests!