White chocolate coulant

Today I am going to teach you how to prepare a white chocolate coulant, a cake that is eaten fresh from the oven to enjoy its creamy heart of melted chocolate.

One of the things I like most about this recipe is that as the dough freezes first and then it is baked without defrosting, you can always have a few stored in the freezer, and when you want to eat one, you just have to light the oven and in ten minutes you'll have ready a dessert worthy of the best restaurant.

The measurements of the moulds are very important, the ones I have used are 6 cm. (2,36 inches) in diameter and I have baked the coulants for 10 minutes, but if the moulds you are going to use are larger, you will have to bake them a little more, but without baking them longer so that they are not fully cooked.

Not only the moulds are important, but also the baking time.

To be perfect they have to be in the oven exactly 10 minutes so that they are cooked completely on the outside and they are creamy on the inside, because in case you have them longer they will end up becoming a sweet similar to a cupcake.

To make these white chocolate coulants you have to grease and flour the moulds where they are going to be baked.

Did you know this dessert? Do yo prefer the coulan with black chocolate, milk chocolate or white chocolate?

I hope you leave a comment answering some of my questions!

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To prepare these white chocolate coulant you will need:

• 80 gr. (2,82 oz.) of white chocolate

• 40 gr. (1,41 oz.) of butter

• 40 gr. (1,41 oz.) of sugar

• 40 gr. (1,41 oz.) of flour

• 2 eggs

• Moulds with 6 cm. (2,36 inches) diameter

To prepare these white chocolate coulant you must follow the next steps:

-Melt the white chocolate with the butter in a double boiler.

-Beat the eggs with sugar.

-Add the white chocolate with butter to the previous mixture when it is warm.

-Add the flour little by little and mix very carefully.

-Grease the moulds with butter and then sprinkle flour.

-Fill the moulds with the mixture until a little more than half.

-Freeze for at least 6 hours.

-Bake without defrosting for 10 minutes at 190ºC (374ºF).

-Remove from the oven and let it stand for a couple of minutes.

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