Beat the eggs with the sugar using a whisk (it can be done by hand, you don't need to whip them).
In the microwave, melt the chopped chocolate, setting it for 30 seconds at a time until it is completely melted. Stir each time.
Add the butter and chocolate to the egg and sugar mixture (making sure they are not too hot, so the eggs don't cook). Mix well.
Add the flour and cocoa, and mix until well combined.
Prepare 18 small aluminum molds (the disposable flan type) by greasing them with butter and dusting them with cocoa so that the batter doesn't stick. Fill the molds between 1/2 and 3/4 of their capacity.
Once all the molds are filled, place them in the freezer for at least 1 hour. Keep them in the freezer until consumption.
When you are ready to bake them, preheat the oven to 180 ºC, place the coulants in, and bake for about 12 minutes. When they are ready, the center puffs up slightly, like a muffin.
Take them out of the oven, and immediately, being careful not to burn yourself, cut the aluminum mold with scissors, unmold the coulants, and serve. I like to have them with a scoop of vanilla ice cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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