Everyone loves a soft-centred rich chocolate cake. Often called Chocolate Coulant, it is perfect served with vanilla bean ice-cream or with some poached pears or butterscoth sauce. It also works well paired with candied orange and grand marnier or simply warmed raspberries.
Chocolate Coulant Recipe
You can use this recipe to make smaller individual versions but it is also a good recipe for a large dense chocolate cake which is what we did. Just make sure you take it out when still a bit wobbly in the centre so you get that lovely soft gooey moment in the middle!
- 300g good quality dark 70% chocolate
- 6 eggs
- 100g caster sugar
- 70g plain flour (not a mis-print – there isn’t much in this recipe)
- 100g unsalted butter
- Black pepper
- Pre-heat the oven to 240℃.
- Melt the chocolate and butter in a bain-marie.
- In a different bowl whisk the eggs and sugar till light and fluffy then add to the melted chocolate mixture.
- Sieve the flour and add grind a little black pepper in, then mix it all into the wet mixture using a spatula being careful to not over mix.
- Butter and put a little sugar in the tin / ramekins if making individual ones. Add the mixture to 3/4 of the way up the side of the tin.
- Cook for 8-10 minutes for the small ones and 12-15 mins for the big cake. Make sure you don’t overcook but leave it a little wobbly in the centre.
- After cooking leave to cool for a few minutes then carefully invert the cake(s).
If you are doing a dinner party then the individal ones are a fantastic option as they present so well and can be decorated to look beautiful on the plate.
Good combinations with this rich chocolate dessert are:
- Grand Marnier and candied orange sauce.
- Vanilla bean icecream and warmed raspberries.
- Hazelnut praline and frangelico icecream.
- Poached pears and butterscotch sauce.
- White chocolate and raspberry icecream.
The list is never-ending!