Melted chocolate heart

Recipe for Molten chocolate heart

Hello! We are going to prepare a dessert that combines the intensity of chocolate with a unique texture: a molten heart that melts in your mouth. This sweet dessert is a classic that delights with its contrast between a firm outer layer and a hot, liquid center, with cocoa as the absolute protagonist.

Preparation time

To achieve this molten chocolate heart at home without complications, here is the estimated time for each stage:

• Preparation: 15 minutes
• Cooking: 12-15 minutes
• Total: 30 minutes
• Servings: 4
• Difficulty: Intermediate

Time control in cooking is essential to achieve that molten heart. Watch the minutes carefully so that the center remains liquid.

Ingredients

• Unsalted butter 15g (1 tablespoon), at room temperature
• Unsweetened cocoa powder 15g (1 tablespoon)
• Dark chocolate 113g (70% cocoa), finely chopped
• Unsalted butter 113g cubed
• Large eggs 2 units
• Large egg yolks 2 units
• Granulated sugar 50g (¼ cup)
• All-purpose wheat flour 16g (2 tablespoons)
• Sea salt a pinch
• Coffee extract 1 teaspoon (optional)

If you don't have coffee extract, you can substitute it with a little instant coffee, which enhances the flavor of the chocolate without overpowering it. For chocolate, always choose one with at least 70% cocoa for an intense and balanced flavor.

Utensils we will use

• 4 individual molds or ramekins (approximately 170 g each)
• Saucepan and heat-resistant bowl
• Bain-marie (you can improvise with a bowl over a pot of boiling water)
• Electric or hand mixer
• Rubber spatula
• Oven mitts
• Fine mesh sieve for sifting

If you don't have ramekins, a ceramic glass or an oven-safe mug works well. Just make sure they are heat-resistant and not plastic.

Preparation

Prepare the molds

1. Grease and dust: Grease the molds with room temperature butter, covering the entire internal surface well, including the edges. Then, dust with cocoa powder using a sieve so that the coating is even and the coulant doesn't stick. If you don't have cocoa powder, you can use a little flour, although cocoa adds extra flavor.
2. Melt chocolate and butter in a bain-marie: Place the butter cubes and chopped chocolate in a heat-resistant bowl. Place the bowl over a pot of boiling water over low heat, ensuring that the bottom of the bowl does not touch the water. Stir constantly with the spatula until both ingredients are completely melted and the mixture is smooth and homogeneous.
3. Whisk eggs, yolks, and sugar: In a clean bowl, whisk the whole eggs, yolks, and sugar until you get a pale, creamy, and frothy mixture. This will help the coulant have a light and airy texture.
4. Incorporate chocolate into the egg mixture: Gradually pour the warm chocolate and butter mixture over the beaten eggs, incorporating with gentle, folding movements to prevent the mixture from losing air.
5. Add dry ingredients: Sift the flour along with the pinch of salt over the previous mixture. Add the coffee extract if you decide to use it. Carefully mix with a spatula until everything is incorporated, avoiding beating so it doesn't harden.
6. Fill molds and refrigerate: Distribute the batter among the perfectly prepared molds. Refrigerate for at least 30 minutes; this step is key for the outer layer to become firm and the center to remain liquid after baking.
7. Preheat the oven: While the batter chills, preheat the oven to 220 °C so that when baking, the coulant receives the ideal heat and reaches the perfect point.
8. Bake with attention: Place the molds on a baking sheet and bake for 12 to 15 minutes. Monitor from 12 minutes to prevent overcooking. The edge should be firm and the center slightly soft if you press gently.
   • Tip: Use the tip of a toothpick; it should come out with melted chocolate, not dry.
9. Tip: Use the tip of a toothpick; it should come out with melted chocolate, not dry.
10. Unmold and present: Let the coulants rest for a couple of minutes after taking them out of the oven so they don't fall apart. Carefully, loosen the edges with a small knife and invert onto a plate. Sprinkle with powdered sugar for decoration and serve with a scoop of vanilla ice cream or red berries to contrast the warm heart and texture.

Nutritional Information

• Calories: 450 kcal
• Proteins: 6 g
• Fats: 30 g
• Carbohydrates: 35 g
• Fiber: 4 g

*Values are approximate estimates per serving.

5 key tips for a perfect molten chocolate heart

1. Exact oven time control: To prevent the center from solidifying, start checking your coulant at 12 minutes. Each oven heats differently, so vigilance is essential.

2. Chocolate quality: A dark chocolate with at least 70% cocoa makes a difference. Always prefer one of good origin and balanced flavor to achieve that molten heart intense.

3. Use unsalted butter: This allows for better control of the final flavor and prevents the butter from adding salty notes that can alter the sweet harmony of the dessert.

4. Do not overmix the batter: For the coulant to be tender and uniform, mix gently when incorporating flour and chocolate. Overmixing creates a denser and less creamy texture.

5. Advance preparation: You can make the mixture and fill the molds up to 24 hours in advance. Store them well covered in the fridge, and take them out 15 minutes before baking to bring the batter to room temperature.

When is it ideal to enjoy a molten chocolate heart?

This sweet dessert is ideal for special dinners where you want to impress without complications, especially because it's quick and ensures a molten heart that surprises. It also works excellently on cold afternoons or for celebrating intimate moments as a couple. Furthermore, it's a perfect treat to break the routine and give a warm and comforting moment with the irresistible fusion of melted chocolate.

Comparison table

Experiences and tips when preparing a molten chocolate heart

Those who dare to prepare this dessert usually discover the importance of following each step to the letter, especially regarding cooking. Time control allows achieving that molten heart which makes all the difference. It is also common to adjust the sweetness level or incorporate a touch like coffee extract to intensify the flavor without complications. Sharing this moment with family or friends is doubly pleasurable, as the recipe allows for personalization and adaptation according to tastes or available ingredients.

For those who prefer to try other textures or variations, ideas can be sought to accompany it with fresh fruits or ice cream, thus combining temperatures and sensations that enhance the experience of this dessert.

Culinary glossary on molten chocolate heart

• Bain-marie: Method for melting ingredients by placing a bowl over a pot with hot water, avoiding direct contact with fire.
• Ramekin: Small, oven-safe mold, ideal for individual preparations like coulant.
• Beat: Mix eggs or other ingredients vigorously to incorporate air and obtain a creamy mixture.
• Sift: Pass dry ingredients through a fine sieve to aerate them and prevent lumps.
• Molten core: The liquid and creamy center that characterizes chocolate coulant, a result of controlling the cooking.