2 egg yolks 2 eggs 125 g dark chocolate 125 g butter 55 g flour 100 g sugar A few sprigs of mint Blueberries for decorating
Así puedes prepararlo
Melt the chocolate and the butter in the microwave or bain-marie and stir until smooth. In a large bowl, beat the eggs with the sugar with an electric beater. Add the chocolate and butter mixture (not too hot) and blend well. Add the sifted flour and stir until smooth. Pour the chocolate batter into the mould and place in the freezer for at least 2 hours. Before serving, bake in a preheated over at 190ºC for 13 minutes (baking time may vary depending on the oven). Gently turn out the coulant on a plate.
Suggestions:
Serve with a scoop of ice cream or fruit coulis, if desired. Decorate with mint sprigs and blueberries.
Cuece por 13-15 minutos en el horno a 190ºC.
Desmolda y acompáñalo con frutos rojos y menta.
