Chocolate Coulant
To make 6 units
INGREDIENTS
Cocoa powder for dusting
200 gr Dark Chocolate broken in pieces
150 gr Butter chopped + extra for greasing
100 gr Caster Sugar
3 Eggs
3 Egg yolks
25 gr Plain Flour
1 Tbsp Dark Rum (Optional)
Whipped Cream or Ice Cream to serve
6 Dariole moulds or patty pans baking cups
Greasse 6 dariole moulds with butter and sifted with the cocoa powder and tapping off any excess or you can use patty pans baking cups. Preheat the oven to 200 degrees Celsius.
Gently heat together the chocolate, butter and sugar in a heatproof bowl set over but not touching simmering water. One melted and the sugar no longer grainy, remove from the heat and beat until smooth.
Add the eggs and eggs yolk, one at time, beating until smooth and glossy. Add the rum if using and sift the flour, folding through gently.
Divide the mixture evenly between the moulds and place in a fridge for a least 1 hour to set.
Cook for 14 minutes until risen and just setting on the surface. Leave to stand for 2 minutes efore carefully turning out onto plates. Serve swiftly (with a generous dollop of whipped cream or vanilla ice cream.
