Coulant

Today’s recipe is for chocolate lovers, it can be made manually but this time I used a food processor, it takes five minutes to prepare and only another five minutes to cook. Manually only the fact of beating all the ingredients together changes, but if you have a kitchen robot in 10 minutes the dessert will be ready.
A delicious chocolate volcano with liquid chocolate inside.
I will use individual greased flan pans to bake, it is a dessert that once the dough is made it is ready for baking but we can also freeze it to have it ready for another occasion, and when it is time to bake it is made directly from the freezer to the preheated oven.
With these quantities of the recipe, about 10 coulant come out, this time I have reduced everything by half and 5 have come out

PREPARATION TIME
5 minutes
COOKING TIME
5 minutes
TOTAL TIME
10 minutes
PLATE
Dessert
KITCHEN ROOM
dessert
RATIONS
5
CALORIES
400 calories

INGREDIENTS

170 g dark chocolate to melt
170g butter
60 g sugar
50 g flour
4 eggs
STEP-BY-STEP ELABORATION

Preheat the oven to 250 degrees heat up and down.
We chop the chocolate and put it in the jar, covered with the meter, we program 20 seconds speed 7 (it makes a lot of noise).

Add the butter in the jar, cover with the meter and program 5 minutes 80 degrees, speed 2.

We add the eggs and the sugar, we cover with the measurer and again we are going to program 35 seconds speed 3.

Add the flour, cover with the meter on and finally program 40 seconds speed 3.

If there are lumps, repeat the last step again.
Grease individual flan molds.

Fill the molds with the mixture leaving a third empty (it will rise a little)
pitcher with the coulant dough.

We introduce the coulant and they are 5 minutes at 250 degrees.
Take it out of the oven, unmold and serve warm.

NOTES
Those that are not going to be consumed can be stored in the freezer for another occasion without cooking, we cover them and freeze them.

The day you need them, put them in the oven, without thawing, at 250 degrees for 9 minutes, always watching because the cooking time can vary depending on the oven, inside the chocolate should be liquid.

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