White Chocolate Coulant Recipe

Do you know the coulant or the chocolate volcano? It is a dessert made of a delicious and tender sponge cake with a melted chocolate interior. It is a very popular delicacy for its special, delicate and exquisite flavor, as well as for the warm melted chocolate that accompanies each bite. On this occasion, in this article we bring you a recipe for white chocolate coulant, an irresistible variant that you will love.

If you do not have the pleasure of having tried it, we invite you to clear all your doubts and try this new culinary experience. Discover how to make white chocolate coulant and surprise your loved ones with a homemade dessert with a gourmet flavor.

Ingredients to make White Chocolate Coulant:

• 4 ounces of white chocolate to melt
• 100 grams of white chocolate
• 2 pieces of egg
• 50 grams of butter at room temperature
• 1 tablespoon of biscuit flour
• 30 grams of white sugar

How to make White Chocolate Coulant:

1. Heat the oven to 200ºC. Put the butter and white chocolate in a bowl with two tablespoons of water.
2. Microwave for a minute and a half to melt, checking every 30 seconds to make sure it doesn’t burn
3. On the other hand, mix the eggs with the sugar and flour, stir for a while until it is completely integrated.
4.  If you are using plain flour, add a teaspoon of chemical yeast in this step and stir again. If you are using prepared flour, it will not be necessary to use it.
5. Add the melted white chocolate and mix until all the ingredients are fully integrated. The texture should be similar to condensed milk.
6. For this step you can use cupcake molds or flan molds, whether they are disposable or not. In our case, we chose to use paper plum cake molds, greased with oil and sprinkled with flour to make it easier to unmold the coulant.
7. Tip: You can substitute the oil for melted butter.
8. Pour the mixture into the molds, do not fill them too much because the dough rises.
9.  This measurement is usually just for four units of coulant.
10.  Add the ounces of chocolate that you had reserved to distribute in the molds.
11. Bake at 200ºC for 8 minutes. Leave the tray at half height and watch the temperature of your oven to see if it needs more or less time.
12. Serve the white chocolate coulant with a background of raspberry jam.
13. You can also combine them with many more flavors or enjoy them as is, since they are a great delight on their own.
14. You can freeze them if you want and take them out to the microwave when you want to melt their chocolate interior.
15. Tip: If you want to defrost them, heat them for a couple of minutes in the microwave until they take shape and their chocolate interior softens.