Fluffy Chocolate
Volcano Recipe
Ingredients:
·
125 grams of Semi
bitter chocolate
·
100 grams of Butter
without salt
·
2 Eggs
·
80 grams of White
sugar
·
50 grams of Flour
·
40 grams of
Confectionery Chocolate
Steps to follow to
make this recipe:
1.- To make our famous chocolate coulant, the first thing to
do is to prepare all the ingredients.
(The pastry
chocolate we will use for the filling, so you can use any type of chocolate on
the Tablet)
2.- To start with the
preparation you must melt the semi bitter chocolate in a bain-marie, stirring
all the time to avoid burning.
(This process can also be done with the help of the
microwave, heating the chocolate in a suitable container at intervals of 30
seconds, until it is completely melted)
3.- Then add butter and mix until melted and melted with
chocolate. The result must be a homogeneous and bright mixture.
4.- On the other hand we start to beat the eggs with the
sugar until it dissolves completely.
5.- Then we incorporate the sifted flour, little by little,
trying to integrate perfectly.
6.- Finally, we finished the mass of our chocolate
volcanoes, adding the chocolate mixture. Remove everything until completely
integrated and obtain a homogeneous mixture without any lumps.
(It is important that the chocolate mixture remains
liquid but not hot when mixed with eggs and flour)
7.- The secret to making a perfect homemade coulant is to
empty the dough into the molds and place two pieces of chocolate filling
inside, as seen in the photo. Press so that the pieces of chocolate go to the
bottom of the mold.
8.- Once all the molds are ready, we cook in the oven at
200ºC for 8 minutes. The oven must be on 20 minutes before.
9.- Unmold the spongy biscuits with care and enjoy a
spectacular volcano of fluffy chocolate. When you hit the first bite you will
see how liquid chocolate starts to come out of the inside ... irresistible.
(You can decorate them with a bit of icing sugar and
remember to eat them tempered so that the effect is lost, not cold.)
