White chocolate coulant is a delicacy that can be made at home. This is a recipe created by Michel Bras in the early eighties, but it has become very relevant in the new millennium. Also called “volcano”, it is a cake that is characterized by being liquid in its center. This is what allows the creamy mixture to come out when you open it. “Coulant” is a French word that translates to “melted” or “fluid.” The coulant mix is quite similar to that of any sponge cake. Its preparation is not very complex and only requires the mixture of all the ingredients, incorporating chocolate. The secret technique of this sweet is based on freezing the mixture in the first instance and then proceeding with baking. The result, cooked on the outside and liquid on the inside. The white chocolate coulant has the same ingredients as a sponge cake. The changes can be seen in the proportions, favoring the presence of chocolate over flour. This arrangement does not make it a less fatty dessert, but it does make it more balanced. However, this is not a highly recommended dessert for people suffering from diabetes. Next, you will see how easy it is to make it… Keep reading! Ingredients: 80 grams of white chocolate 2 eggs 40 grams of butter 50 grams of sugar 40 grams of wheat flour Molds of 6 centimeters in diameter How to prepare a white chocolate coulant: Place a large pot full of water and a smaller one inside to do a bain-marie. Melt the white chocolate and butter in a double boiler. Mix the eggs and sugar beating with the help of a few rods. Add the mixture of the warm white chocolate with the egg and the sugar. Mix well.Gradually add the wheat flour to the mixture with the rest of the ingredients. Mix without leaving lumps. Grease the molds with butter and sprinkle with a little flour. Fill the molds up to a little more than half with the coulant mixture. Reserve the molds filled with the coulant in the refrigerator for six hours. Bake the frozen coulant at 190 degrees Celsius for 10 minutes. Take out and rest a little. The coulant can also be made in larger cake-shaped molds. The most important thing is to ensure a surface that prevents sticking. Everyone at home is going to love this delight, especially the little ones, who can collaborate in its preparation.
