A blade shines in the darkest of the nights
France is well known not only for its cuisine but also for its desserts and pastries. Lately, it seems one of the trendiest dessert in local restaurants is chocolate coulant - a small chocolate cake which has a liquid core that oozes when you cut it. I personally has never tasted a chocolate coulant before as chocolate isn't one of my favourite flavour (Pierre wouldn't believe it - how can a woman not like chocolate !). I was however very intrigued by the combination of a solid and liquid cake at the same time, and decided to try it.
(taken from Le B.A-ba du Chocolat)
Preparation: 10 minutes
Baking: 8 minutes
Well, given how rich the ingredients are, it better be good! And in fact, it is absolutely delicious: it's a very strong chocolate flavour with a tint of coffee aroma. If you like very sweet pastries or have a problem with the bitterness of dark chocolate, this one isn't for your however. And if you are on a diet you should probably not have read this far. In fact it is so rich that we had one each for tea time and ended up skipping dinner entirely.
The trick to get these cakes right is proper timing. Bake them a few minutes too long (or too hot) and they'll be solid like brownie. Too short and you'll have some chocolate sauce. In fact one of my ramekins was very slightly different in size and it's texture was already different from the three others.