INGREDIENTS
- For the mass:
- – Semi-sweet chocolate 220 g.
- – Butter 105 g.
- – Yolks 5 items.
- – Rice flour 75 g.
- – Almond powder 85 g.
- – Egg whites 5 g.
- – Sugar 180 g.
- Chocolate coronary heart:
- – Milk cream 540 cc.
- – Butter 144 g.
- – Water 180 cc.
- – Semi-sweet chocolate 520 g.
We traveled to France with the spectacular CHOCOLATE VOLCANO dessert with the unique recipe by Michel Bras .. The well-known Coulant by Michel Bras, was born after a day of snowboarding together with his household, on a very chilly day. His inspiration got here to him immediately, regardless that his love for chocolate comes from childhood, a reward with which his dad and mom
They rewarded little Bras’s educational progress. “I’ll always remember the sensation I had once I took the coulant out of the oven for the primary time, I’ll always remember it” .
PROCEDURE:
1. For the middle: Warmth the milk cream with the water and pour it over the chocolate and butter. Soften and pour right into a pudding pan with plastic wrap, spherical molds or ice dice trays and freeze within the freezer .
2. Soften the chocolate with the butter and add the yolks, beating.
3. Combine the flour and powder.
4. Beat the egg whites with the sugar till stiff.
5. Add the whites and sugar to the preparation of butter, chocolate and yolks, alternating with the flour combination and powder.
6. Put the spherical molds (a small reduce tin) on a plate with plastic wrap beneath, buttered parchment paper across the mould and incorporate the dough into the bag till midway. Add the chocolate coronary heart within the center crushed down, somewhat extra dough and bake at 180°C for 18 minutes. You may freeze it for as much as 60 days, properly packaged within the freezer.
7. Let it relaxation for 1 minute and punctiliously unmold. Get pleasure from it! .
