Michel Bras’s Coulant au Chocolat

Ingredients

• 1 cup whipping cream
• 4 tbsp butter (For the ganache)
• 4 oz couverture chocolate (For the ganache; melt in pieces)
• 0.25 cup water (For the ganache)
• 2 eggs (Separated into yolks and whites)
• 4 oz couverture chocolate (For the cake batter; melt in pieces)
• 4 tbsp butter (Softened; for the cake batter)
• 7 tbsp sugar (Add to the beaten egg whites)
• 6 tbsp powdered almonds
• 6 tbsp rice flour

Steps

1. 1

   Make the ganache by melting the couverture chocolate pieces, whipping cream, butter, and water together over a double boiler.

2. 2

   Freeze the ganache into cylindrical blocks. The source does not specify the freezing time or the exact block dimensions.

3. 3

   Separate the eggs into yolks and whites.

4. 4

   Melt the cake-batter couverture chocolate pieces over a double boiler.

5. 5

   Remove the melted chocolate from the heat and allow it to cool.

6. 6

   Add the softened butter, powdered almonds, rice flour, and egg yolks to the cooled melted chocolate. Mix well.

7. 7

   Beat the egg whites, then add the sugar and continue incorporating it into the whites.

8. 8

   Gently fold the sweetened beaten egg whites into the chocolate mixture to make the cake batter.

9. 9

   Use the cake batter to surround the frozen ganache blocks, placing the ganache completely in the center. The source states that the ganache is pushed into the center and surrounded by batter, but does not specify the mold, portioning, oven temperature, or baking time.

10. 10

    Bake according to the source method so the cake batter sets around the ganache while the ganache melts into a liquid center. The supplied source does not provide a baking temperature or duration.

Notes

The supplied recipe gives the ingredient quantities and ganache and batter preparation, but omits the mold size, number of portions, ganache freezing duration, cake assembly details beyond surrounding the ganache with batter, oven temperature, baking time, and serving instructions. These details should be obtained from the linked Michel Bras source before cooking.

Nutrition per serving

• dessert
• French
• chocolate
• lava cake
• baked
• restaurant-style
• vegetarian