Surely many already know this recipe, but even perhaps someone who has not seen it, or at least remember it you if you want to enjoy this dessert!
-150 g butter
-75 g sugar
-150 g of chocolate of coverage
-1 tablespoon of flour
First merge the chocolate with the butter. I did it in the microwave in batches of 30 seconds and stirring well to prevent not to burn the chocolate. Once cast reserve so it temple.On the other hand beat the eggs with the sugar until they are well mounted and foamed.Mix with the chocolate carefully in that the eggs do not go down. For them we use a rod and we will doing gentle movements. Finally add the sifted flour.
A then go filling the molds, type flaneras, previously coated with butter. You can use aluminum or silicone molds.These molds can also save them in the refrigerator up to 24 hours then bake them. The oven time depends on the size of the coulants and your oven. The best thing you can do is test to know how much time is needed to bake them and get a liquid interior.In my case I had them 10 minutes in the oven at 200 ° C previously heated, but became a little too and with 8 minutes I think it would have been enough.
Anyway, it was great!You can also freeze the coulants before baking and put us in the oven without thawing. In that case you’ll have to have them a 4 or 5 more minutes in the oven.