Today I am going to teach you how to prepare a white chocolate coulant, a cake that is eaten fresh from the oven to enjoy its creamy heart of melted chocolate.
One of the things I like most about this recipe is that as the dough freezes first and then it is baked without defrosting, you can always have a few stored in the freezer, and when you want to eat one, you just have to light the oven and in ten minutes you'll have ready a dessert worthy of the best restaurant.
The measurements of the moulds are very important, the ones I have used are 6 cm. (2,36 inches) in diameter and I have baked the coulants for 10 minutes, but if the moulds you are going to use are larger, you will have to bake them a little more, but without baking them longer so that they are not fully cooked.
Not only the moulds are important, but also the baking time.
To be perfect they have to be in the oven exactly 10 minutes so that they are cooked completely on the outside and they are creamy on the inside, because in case you have them longer they will end up becoming a sweet similar to a cupcake.
To make these white chocolate coulants you have to grease and flour the moulds where they are going to be baked.
If you have made this recipe and you want to send me a photo, I'll be happy to keep it, you just have to send it by email to: discoverhowicook@gmail.com
I will upload a video showing these photos to everyone so they can see how well my followers cook!
