Coulants au Chocolat
These rich morsels break open to reveal a gooey truffle centre. Crème anglaise, poured on just before serving, is the final flourish inthekitchen
INGREDIENTS Cake 7 / 8 cup chocolate 1 / 4 cup butter 3 eggs 1 / 4 cup sugar 1 / 2 cup flour
Truffle Centre 1 / 2 cup dark chocolate 1 tsp whipping cream( 35 %) pistachio, to taste Crème Anglaise 1 cup milk 2 egg yolks 1 / 4 cup sugar 1 vanilla bean
METHOD Cake 1. Melt dark chocolate and butter together. 2. Beat eggs and sugar. Pour over top of chocolate / butter mixture. 3. Add the flour.
Truffle Centre 1. Melt chocolate. Heat the cream and pour over chocolate. Add a pinch of pistachio. 2. Pour into molds, slightly smaller than the cake ramekins, and refrigerate for 1 hour. Crème Anglaise 1. Split and grate vanilla bean.
Place in saucepan with milk and heat. 2. Beat egg yolks and sugar together until mixture is stiff and light. Pout in hot milk. Pour mixture into a dish and bake until mixture reaches 85 ° C. To Assemble 1. Pour cake dough into 6 cm by 3 cm ramekins, placing a truffle in the centre of each. 2. Bake at 360 ° F for 12 minutes. 3. Remove from ramekins. Pour crème anglaise over coulants and serve.
Yield 16 coulants
16 ciao! / apr / may / two thousand seventeen