Ingredients :
For the coulants:
- 100 g dark chocolate (70%)
- 80 g butter
- 80 g of sugar
- 2 eggs
- 40 g of flour
- 2 tbsp. of Antésite Licorice Ginger
For the whipped cream:
- 20 cl of whole liquid cream (very cold)
- 1 tbsp icing sugar
- 2 tsp. of Antésite Licorice Ginger
Preparation :
Prepare the coulants
- Preheat the oven to 200°C .
- Melt the chocolate and butter in a bain-marie or in the microwave.
- Whisk the eggs with the sugar, then add the Antésite.
- Stir in the melted chocolate, then the flour. Mix until you get a smooth paste.
- Divide the mixture into 4 individual buttered and floured molds.
- Bake for 8 to 10 minutes : the top should be cooked but the inside runny.
Prepare the whipped cream
- Whip the very cold cream with the icing sugar and Antésite until you obtain firm whipped cream.
Dressage
- Serve the coulants while still hot with a quenelle of spiced whipped cream (or in a dome if you have a siphon).
