Much easier to prepare than it might seem, coulant is an irresistible sweet proposal. The essence of this recipe is that the center is molten or melted. Depending on how liquid you want the interior of the coulant to be, leave it in the oven for a few seconds more or less. The first time it is preferable to bake the coulant one at a time until you find the exact cooking time.
> 120 g of avellana praline60%
> 120 g butter
> 100 g of sugar
> 4 eggs
> 90 g of flour
> Shall
> Butter (to grease the molds)
> Pure cocoa powder
1. Whip the praline with the butter.
2. Lightly grease molds with butter and sprinkle with pure cocoa powder.
3. Using a whisk, beat the sugar with the eggs until white. Add half of the praline and mix carefully until completely combined.
4. Sift the flour and add it to the previous mixture little by little, beating and adding more as it is integrated. Season with a pinch of salt.
5. Fill the molds with the dough up to 3/4 of their capacity. Cover with film and reserve in the refrigerator for a couple of hours.
6. Place the remaining praline into a pastry bag and place a small amount in the center of each mold. Bake them in the oven at 180ºC, with heat up and down, for 10-15 minutes.
7. Remove from the oven, run the tip of a knife along the edges of the mold and pour it onto the plates. Serves immediately.
Difficulty: medium
Time: 30 minutes 2 hours in the refrigerator
Servings: 4
Calorie intake: 658 kcal
