🛒 Ingredients
- 200g dark chocolate 70%
- 150g butter
- 4 eggs + 4 yolks
- 120g sugar
- 60g flour
- cocoa powder for the molds
- salt
👨🍳 Step-by-step instructions
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Melt the chocolate with the butter in a water bath. Let it cool down.
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Beat the whole eggs, yolks, and sugar until they turn white and triple in volume.
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Mix the melted chocolate with the egg mixture.
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Incorporate the sifted flour with enveloping movements.
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Fill the buttered and floured molds. Refrigerate for 30 minutes or up to 24 hours. Bake at 200°C exactly 10-12 minutes.
💡 Chef's tip
Baking time is critical and varies with every oven. The first time, make one as a test and adjust: the centre should be liquid but the edges firm. Prepare the ramekins a day ahead and refrigerate — they go from fridge to oven.
📝 Our take
The coulant has one problem: the first time you make it, you overbake it and end up with a perfectly ordinary chocolate cake. The second time, once you have calibrated your oven, you get it right. The liquid centre that flows when you cut it is the reward. Use chocolate with at least 70% cocoa — otherwise it is not worth the effort.
🍷 Wine & food pairing
A glass of Pedro Ximénez sherry — that dark, thick sweet wine that pairs with chocolate better than anything else. A solo espresso also works to balance the richness.
Suggested wine: Banyuls or Pedro Ximénez, very cold
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