This is not a coulant!
Revenge is a dish best served hot… I told that I’d be back…
dark chocolate “coulant”
160 g icing sugar
225 g softened butter
40 g cornstarch
60 g wheat flour
225 g dark chocolate (70%), chopped
Grease and flour 10 small round pans (6 cms diameter).
Melt the chocolate in a double-boiler.
Beat the butter until creamy.
Add the sugar and mix until smooth.
Add the eggs while mixing.
Fold in the flour and the cornstarch and mix.
Pour the chocolate and combine well.
Pour the batter into the pans (about 100g each).
Pre-heat the oven to 200ºC.
Bake the cakes for 20 minutes directly from the freezer.
Unmold and serve immediatly.
Serve with an ice cream quenelle.
Note: varying the size of the pans and batter quantity changes the baking time. If necessary test with one cake and adjust baking time. The cake should have a thin crisp crust.
Coulant is the original name of these cakes, patented by Michel Bras, the famous french chef who created them.
On the original recipe these cakes are made from two separate components:
- a chocolate cake dough
- a ganache
The ganache should be frozen to be enveloped with the cake batter and then frozen again. This way the batter will be completely baked while the ganache will be molten.
Except for the original coulant, all the other cakes of the kind are made from one single batter with an half baked interior.
Some people also call these cakes petit gâteaux.