If you like chocolate, you surely love coulant, those little cupcakes with melted chocolate hearts. It may seem difficult to do them, but in reality it is much simpler than they appear. The secret lies in using suitable molds - which are sold precisely as coulant molds anywhere, including Amazon -, at the time of freezing and especially in baking. The latter must be experienced a little because each oven is a world and maybe my 20 minutes are 15 in your oven and 22 in the neighbor's. It is still easy anyway.
INGREDIENTS :
250 grams (8.8 oz) of chocolate icing (the one can be melted in bain Marie)
200 grams (7 oz) of butter
100 grams (3.5 oz) of pastry flour
100 grams (3.5 oz) of glass sugar (impalpable)
5 eggs
10 grams (half tbsp) of cocoa powder
A pinch of salt
1 Teaspoon vanilla extract
First we take the butter out of the refrigerator so that it is about to ointment or we do it in the microwave in a defrosting position for 5 seconds.
We beat the butter with the sugar and when it lather we add the eggs one by one, while still beating. Add the pinch of salt and a teaspoon of vanilla essence.
Now we add, again while stirring, the previously sifted flour and integrate it as well as possible. Then add the melted chocolate - to the water bath or in the microwave - and stir well to obtain a homogeneous dough.
We spread butter and sprinkle cocoa powder in the coulant molds and pour the dough obtained previously.
We take them to the freezer and leave them at least a couple of hours.
We preheat the oven to 220 degrees celsius (428 F) and once it reaches the temperature - not before, be careful with this - we immediately put the coulant to the oven directly from the freezer. With 20 minutes should be enough but here several things can happen:
1. Not done enough: give it 1 or 2 more minutes
2. It is too done and the center is solid: bad luck. Next time go down 2 or 3 minutes, it is better that there is little done than to make it too done.
They are served immediately accompanied by vanilla ice cream or whipped cream.