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