Choclate Coulan Recipe

Prepare ramekins

Preheat oven to 200°C (390°F). Generously butter four 6-ounce (180 ml) ramekins, making sure to coat bottoms and sides. Dust the insides with cocoa powder, tapping out any excess. Place ramekins on a baking sheet and set aside.

Melt chocolate and butter

Place chopped bittersweet chocolate and 150 g butter in a heatproof bowl set over a saucepan of gently simmering water (bain-marie), making sure the bowl doesn't touch the water. Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly (about 3–5 minutes).

Whisk eggs and sugar

In a separate bowl, whisk together 3 whole eggs, 2 egg yolks and 120 g granulated sugar until mixture is pale, slightly thickened and sugar has partly dissolved (about 2–3 minutes by hand or 1–1.5 minutes with an electric mixer). Add a pinch of salt.

Combine mixtures

Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture while whisking constantly to avoid cooking the eggs. Continue until fully combined and smooth.

Fold in flour

Sift 60 g flour directly over the chocolate mixture and gently fold with a spatula until just combined and no streaks remain. Do not overmix; keep batter airy.

Fill ramekins and chill (optional)

Divide batter evenly among the prepared ramekins (about 100–110 g batter each). For best results and cleaner edges, refrigerate the filled ramekins for 30 minutes to 2 hours; this helps the cakes keep a molten center.

Bake

Place the baking sheet with ramekins in the preheated oven and bake for 10–12 minutes. Baking time depends on oven and ramekin size: the edges should be set and risen, while the centers remain jiggly. For firmer edges and runnier centers aim for 10 minutes; for more set centers up to 12 minutes.

Unmold and serve

Remove from oven and let cakes rest for 1 minute. Run a thin knife around the inside edge of each ramekin to loosen. Invert each ramekin onto a plate, tap lightly, and lift to unmold the coulant. Serve immediately with a scoop of white chocolate ice cream and garnish with berries, mint and a dusting of icing sugar if desired.

Melt white chocolate

Place the chopped white chocolate in a heatproof bowl and microwave in 15–20 second bursts, stirring between bursts, until just melted and smooth. Alternatively, melt over a bain-marie. Allow to cool slightly but remain pourable.

Whip cream

Using an electric mixer, whip 300 ml chilled heavy cream to soft peaks — it should hold but still be slightly loose.

Combine with condensed milk

In a separate bowl, whisk 200 g sweetened condensed milk with 1 tsp vanilla extract and a pinch of salt. Stir in the slightly cooled melted white chocolate until fully combined and smooth.

Fold and freeze

Gently fold the whipped cream into the white chocolate-condensed milk mixture in two additions, keeping the mixture light and airy. Pour into a loaf pan or airtight container, smooth the top, cover with plastic wrap (pressing it onto the surface to avoid ice crystals) and freeze for at least 4–6 hours or until firm. If making ahead, bring out 10 minutes before serving to soften slightly.

Place an unmolded chocolate coulant on each dessert plate. Add a generous scoop of white chocolate ice cream to the side or on top. Scatter a few fresh berries around, add a mint leaf, and dust lightly with icing sugar. Serve immediately while the coulants are warm and centers molten.