dissabte, 14 de febrer de 2009

Coulant my specialty

I have a secret receipt to do a very exceptional chocolate coulant...


We need:

100g chocolate 70%, 100g sugar, 90g butter, 50g flour, 4 eggs.

To do:
To melt chocolate and the butter, then when the chocolate and the butter are dissolved, We bate the eggs, the sugar and the flour until we have a cream. We mix this cream with chocolate very slowly.


Then we put the cream into the backing pan and introduce into the oven at 190º C during 8 minutes.