Chocolate coeur coulant
This recipe is for 12 half-baked dark chocolate coeur coulants.
Ingredients
- 280g dark chocolate (70% cocoa)
- 220g butter
- 80g cream
- 50g flour
- 60g cornstarch
- 100g brown sugar
- 8 eggs
- 2 squares of dark chocolate for each coeur coulant
Mix the eggs and brown sugar, beat until the mixture whitens. Add the flour and cornstarch, continue beating. Melt the chocolate, butter and cream in a double boiler. Stir in chocolate mixture egg-sugar-flour until smooth. Butter and flour small individual silicone molds. Fill half of each mold with dough and press into the dough 2 squares of dark chocolate. Bake in preheated oven at 180 ° C for 5 minutes if you like the heart runny, 7 minutes if you want it soft.
My test: I do this recipe often, it comes from the book by Paul Simon on “soft & flowing hearts”. If you do not like dark chocolate, there are lots of variations in the book. This recipe is always appreciated and is quite easy to achieve.
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