Chocolate-Caramel Coulant Recipe

Ingredients

• 200 grams dark chocolate, finely chopped
• 125 grams unsalted butter
• 3 eggs
• 3 egg yolks
• 1/2 cup caster sugar
• 1/2 cup plain flour
• 12-15 soft caramels

Instructions

1. Preheat your oven to 180°C. Grease 8-10 ramekins with butter and dust them with cocoa powder.
2. Melt the chocolate and butter together in a double boiler or microwave. Stir until smooth and set aside to cool slightly.
3. In a separate bowl, whisk the eggs, egg yolks and caster sugar together until combined. Add the chocolate mixture and whisk until combined.
4. Sift the flour into the mixture and gently fold it in until just combined.
5. Spoon a small amount of the mixture into each ramekin (just enough to cover the bottom). Place a caramel in the centre of each ramekin, then cover with the remaining mixture, ensuring the caramel is completely covered.
6. Bake for 10-12 minutes or until the edges are set but the centre is still soft and wobbly. Remove from the oven and let cool for 1-2 minutes.
7. To serve, run a knife around the edges of each ramekin. Invert onto a serving plate and dust with icing sugar, if desired. Serve immediately.

Verdict

This chocolate-caramel coulant recipe is divine. The outside of the dessert is light and fluffy, while the inside oozes with warm, gooey caramel. It’s the perfect balance between sweet and rich. A must-try for all chocolate lovers.

Serving Suggestions

This dessert is best served warm, with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs well with a glass of red wine or a cup of coffee. Enjoy!