150 g dark chocolate
150 g salted butter
50 g flour
70 g icing sugar
3 eggs

This cake is available in many different ways. You can change the chocolate (- more or less loaded with cocoa): in the case where the chocolate used is 64% to 70% use 90 g
in quantity of sugar. If the percentage is from 50% to 64% keep the quantity indicated.
The pouring heart can be made with salidou cream (salted butter caramel), with
any chocolate (white, milk, caramel, praline, or dark chocolate.

Faustine's "Coulant Au Chocolat"

About tue volunteer

My name is Faustine, I am from Lyon and before disembarking at
Toulouse I was in Erasmus in Prague. I am in Master of Green Chemistry
(hello responsibilities for a better future) and at ESN Toulouse I am
secretary but also member of the Culture pole, the Recruitment pole and the pole

About the dish

What is “coulant au chocolat”?
It is a simple chocolate cake, with the particularity of having a runny heart. Cooking is a bit difficult to master, but it’s worth it!

How did you hear about this dish?
I knew this recipe thanks to a magnificent book of
pastry. I’ve had time since then to tweak it by trying several combinations, and including the salted butter that I love.

Who makes this dish best?
Obviously the person who makes this cake the best in my circle, it’s me! It’s my mom’s favorite cake, I always make it when I come back to see her.

Why did you choose to present this dish?
I love this cake for its taste and the ease and speed at which it can be made. Then I really like chocolate and caramel, this is the perfect match. I also love everything that is sweet, it was obvious to choose the recipe for a cake.

Recipe steps

  1. Preheat the oven to 160 ° C on fan heat
  2. Melt the butter and chocolate in a saucepan, mixing them
  3. Add the flour and icing sugar, then mix
  4. Add the eggs one by one, mixing each time.
  5. Pour the preparation into ramekins and put a knob of salidou cream or a square of chocolate in the middle of the ramekin
  6. Bake for 12 minutes, regularly monitoring that the cake does not cook too much (in order to have the runny effect)
  7. Eat the hot cake, accompanied by a scoop of vanilla or salted butter caramel ice cream