Dessert
Carob and Chocolate Coulant
Serves
6
Ingredients
20g carob flour • 150g plain chocolate • 130g butter • 4 eggs • 2 egg yolks • 80g sugar • 5g flour
Method
Preheat the oven to 190ºC • Melt the chocolate in a bain-marie • Add the butter and stir well • Mix the egg yolks, eggs and the sugar and whisk until white and voluminous • Add the chocolate mixture to the eggs mixture and blend together • Add the carob flour and flour, slowly folding in • Grease metal or non-stick tins with a little butter or vegetable oil and fill with the preparation but not overfill • Bake in the heated oven for no less than 10 minutes • The baking time can be assessed according to size, shape and material of the tin • The coulant should be served warm so that the inside is creamy and running onto the plate • Any ice cream combination is delicious
