Chocolate coulant
Recipes from other countries
Dulces
Dessert
Easy
20'
Ingredients
- 5 whole yolks
- 5 whole eggs
- 0.5 cup of White Masarepa
- 0.5 cup of sugar
- 250 gr of chopped dark chocolate
- 200 gr of butter
- 0.5 cup of wheat flour
Preparation
- Preheat oven to 400ºF (200ºC) Grease 10 muffin tins or individual muffin tins.
- Beat the eggs, egg yolks and sugar until creamy and firm.
- Melt the chocolate and butter in a double boiler. Slowly add to the egg mixture.
- Sift together the GOYA Masarepa cornflour and the wheat flour and fold into the chocolate mixture. Fill the moulds without filling them to the top. Bake for 10 to 15 minutes until the centre is set.
- Remove from the oven and turn the volcanoes out onto a plate, decorate as desired and enjoy.
