Chocolate Coulant – A Simple, Elegant, and Absolutely Irresistible Dessert
A rich, molten chocolate coulant that’s simple, elegant, and irresistibly gooey.
Ingredients
- 200 g dark chocolate 70% cocoa
- 200 g butter
- 4 eggs
- 40 g brown sugar
- 40 g granulated sugar
- 80 g all-purpose flour
- Cocoa powder for dusting
- Red berries berry coulis, or vanilla ice cream (to serve)
Instructions
Melt the chocolate and butter
- Melt chocolate + butter in a double boiler or microwave (short bursts), stir until smooth, and let cool slightly.
Whip the eggs and sugars
- Beat eggs with brown + white sugar until pale, creamy, and airy.
Combine with melted chocolate
- Pour chocolate mixture into the eggs and whisk gently until smooth.
Add flour
- Sift in flour and fold just until blended.
Prep molds
- Grease with butter and dust with cocoa powder.
Fill molds
- Fill each mold ¾ full.
Bake
- Bake at 180ºC (350ºF) for 8–10 minutes until edges are set but center still soft.
Rest + unmold
- Let cool 5 minutes before removing.
Serve
- Dust with cocoa and add berries, coulis, or vanilla ice cream. 🍓🍨
Notes
- Use 70% dark chocolate for the best molten center and rich flavor.
- Baking time may vary depending on your oven; start checking at 8 minutes.
- Grease and dust molds well to prevent sticking.
- Coulants can be made ahead: freeze unbaked batter for up to 2 months and bake directly from frozen (14–16 minutes).
- Serve immediately for the best gooey texture.
- Feel free to try variations like Nutella, orange zest, mocha, coconut, white chocolate, or a hint of chili.