Le Coulant au Chocolat
- Estefania Jurado
- Mar 22, 2016
- 2 min read
The Coulant (also known as Chocolate Lava or Chocolate Fondant) was the original creation in 1981 of the Chef Michel Bras (born in France, 1946). Such was the success of this creation that the Chef, patented the name of the dessert and since then it's became one of the most famous deserts with many variations in the recipe, and copied throughout the world. So much so that you continue to see on menus in some of the most famous restaurants.
The original recipe of Chef Bras has a chocolate cake outside and a heart of molten chocolate flavoured with coffee inside.
With our busy lives we can't spend hours just on a desert. But don't panic, i have one recipe that you can make in 30 minutes.
One shopping day I was looking at in the Cakes Book Section and I found a little gem. Very cheap, it costs me 3 dollars, but for me is one of the best investments I have ever made. It is a small book called Chocolate by Wendy Veale and it has a recipe for Chocolate Coulant. The recipe is simple with only 5 or 6 ingredients if you want with rum.
The recipe Is quick to make and the only problems that the recipe can give you is the cooking time. With this desert if you bake for a minute or two too long you will end up with a cupcake and not with a chocolate fondant. It's possible you have to do it a few times before presenting to friends, but I assure you, that from the first time you bake, this will be one of your favorite desserts.
There are lots ways of decorating: with cocoa, icing sugar, ice cream, whipped cream, chocolate mousse... but I leave that to your imagination.
My husband is a fan of chocolate. Well ... of chocolate and everything sweet, he's
also my biggest critic, besides my editor of the English version of the blog (thanks honey). I have no idea if he will be the best husband in the world, but I don’t care because he's the best husband I could find, and he is a treasure.... And no, I'm sorry, I can’t give to you, I have an exclusive contract with him.
There we go with the recipe.
Комментарии