The chocolate coulant is one of the most requested desserts in any restaurant. The normal thing is that at home we do not stop to make this type of sweet, or if we do, it is pre-cooked. If you hate spending a lot of time in the kitchen or don't want to fill everything with flour, I recommend that you pay attention to this recipe.
With only three ingredients, and without carbohydrates, we are going to create a totally fitness coulant and very low in calories. As the base is only eggs, the protein content is very high. It can become a perfect post-workout snack or before bed (when we get hungry after dinner). It could even become a good protein-rich breakfast idea as well.
We remind you that, although it is a healthy recipe, you should not eat the entire tray. Everything in excess is no longer beneficial for your health (and you will still gain weight). However, it can be a good option for athletes who need to increase their protein intake, but do not want to increase calories or carbohydrates too much. Each coulant fit contains less than 100 calories, which compared to the traditional recipe is quite light. Do you dare to prepare it?
Because it's healthy?
These paleo chocolate cakes are super gooey, runny, and rich in the center, but the part of the cake that surrounds the center is light and fluffy. This is a simple three-ingredient chocolate dessert that comes together very easily, with no water bath and no flours. It does not require great preparation as a cook, so anyone can make this recipe.
Plus, they're paleo, keto, dairy-free, gluten-free, grain-free, and no-sugar-added-friendly. Which makes them the healthiest way to get our guilt-free chocolate dessert fix. In addition, it does not contain carbohydrates, so each one provides less than 100 calories. It is ideal for athletes, people who want to maintain or lose weight, and those who want to increase their protein intake with a delicious chocolate dessert.
The chocolate coulant a cake filled with a delicious cocoa lava. It is served in a single serving and is lightly baked so that the interior remains raw, melted and soft. It is eaten warm and fresh from the oven. It's wonderful with a scoop of sugar-free vanilla ice cream, but it's just as good on its own.
If we're concerned about whether it's safe to eat such a runny interior, that's fine. No need to worry about this cake: the bacteria are killed instantly at temperatures above 70ºC. Which means the hot, gooey center is perfectly safe to eat.
Tips and Variations
There are some recommendations that we should take into account so that this flourless coulant turns out perfectly. It is not a complicated recipe, since the ingredients are scarce, but you do have to pay attention to some advice from a pastry master. Especially if it is our first time making this type of dessert or sweet.
- It is recommended to watch the cakes closely so as not to overbake. The top should be taut, but it can move slightly. If we bake them more than necessary, it is possible that the center does not stay liquid.
- We must let the chocolate cakes cool down after baking them. They will fall apart if we eat them straight from the oven.
- We will store the leftover fit chocolate coulants in the refrigerator. They will harden but remain sweet and rich and delicious, as perfect as a tricky confection.
- We can add a little espresso powder to the dough to cheer them up. This step will bring out the chocolate flavor even more.
- It is not necessary to add sugar, since the sweetener will do the same to make them sweet. However, this will depend on the chocolate we are using and our personal preferences. If we prefer, we can add one or two tablespoons of sugar (coconut) when we mix the eggs.
- When we want to invert the coulants on a plate, we must grease the molds very well. If we are only looking for a delicious flavor, we will only have to serve them in the molds.
- We should not be afraid to take this cake out of the oven when it is still very liquid. It will continue to cook and firm up in the hot pan, so we can serve it as soon as we can touch it with our hands to dump it on a plate.
- Of course, it is recommended to eat these cakes fresh from the oven. If we leave them in the molds for too long, they will continue to cook and set longer than we would like.
- If we have single-dose aluminum muffin tins, we can use these instead of the muffin pan. This makes removing the coulants much easier. In the case of using muffin tins, you have to grease the tins very generously to make sure that the cake does not stick to the sides.
How to keep?
Chocolate coulant with a molten center should be eaten hot and fresh from the oven. You can prepare the dough ahead of time and store it in the fridge overnight. We'll be sure to bring it back to room temperature before baking. Another option would be to bake the cakes for 11-12 minutes until we have the coulant. It can be stored in the fridge for up to 5 days or frozen for up to 3 months.
To freeze, place individual coulant fits in shallow containers and store in the freezer for up to three months. When we are left to defrost them, we will put them the night before in the refrigerator. Although it is really advised to do and take at the same time. It doesn't take too long, the preparation is simple and the flavor will be better.
If you want to reheat them, chocolate coulants are best enjoyed warm. In this way the chocolate remains liquid in the center. We will heat the chocolate cakes in the microwave in 30 second increments, until they are warm on top. Then we'll let them sit for a minute, before cutting down the middle so the chocolate runs out.
