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Chocolate coulant

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Origin of dish:  Europe
Type of cooking:  Oven
 
Preparation time: 20 minutes
Cooking time: 10 minutes
 
Ingredients (serves 2):


Method:

Prepare the ganache in advance by putting 20g of chocolate and the single cream in a bowl. Melt in the microwave. Add 20 drops of sweetener (or 1 level tbsp of sugar) and mix well.

Pour into 2 very small silicone moulds or ice cube trays. Put in the freezer.

Once the "choc cubes" have set, preheat the oven to 200°C. Melt the remaining chocolate in a large bowl in the microwave.

Add the egg, flour, and 1/2 tsp of sweetener (or 25g of sugar) and beat with a whisk.

Pour 1/3 of the mixture into the bottom of 2 silicone moulds. Add the two chocolate cubes then cover with the rest of the mixture.

Cook for 10 minutes, no longer: the puddings should be easy to remove from the moulds but they're very fragile because the centres are liquid.

User comments

 
another free recipe every day






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