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We beat the eggs with the sugar, using rods (can be made by hand, no need to mount them)
In the microwave, melt the chopped chocolate, programming 30 to 30 seconds until it is completely melted. We are stirring every time.
Add the butter and chocolate to the mixture of the eggs with the sugar, (taking care that they are not too hot, so that the egg does not set). We stir well.
Add the flour and cocoa, mix until well integrated
Prepare 18 small aluminum molds (from disposable custards) by rubbing them with butter, and sprinkling them with cocoa, so that the dough does not stick. We fill the molds between 1/2 and 3/4 of their capacity.
Once all the molds are filled, take to the freezer for at least 1 hour. We keep in the freezer until consumption.
When we want to prepare them, we preheat the oven to 180 º C, introduce the coulants, and bake about 12 min. When they are ready, the center is inflated slightly, as if it were a cupcake.
We remove from the oven, and immediately, being careful not to burn ourselves, cut the aluminum mold with scissors, unmold the coulants, and serve. I like to take them with a scoop of vanilla ice cream.
PRESENTATION
Stay with your creativity
TIPS
If this is the first time you prepare this dessert, I recommend you do a test with a coulant before baking the others, so you can check the cooking point that you like, more or less liquid. Of course you can adapt the quantities and prepare
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
377.9
kcal
18.89%
Carbohydrate, by difference
28.3
g
9.43%
Protein
9.8
g
19.6%
Total lipid (fat)
25.7
g
39.54%
100
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Ratings(2)
Fernanda Verrey
12/01/2016 21:34:29
A través de Android
Lo hice tal cual tu receta, ni un gramo más y ni uno menos y no... Nada recomendable.
Raquel Margarita Ramirez Sanchez
25/05/2013 15:05:38
delicioso
yo quiero
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