Molten Chocolate Cake – Coulant au Chocolat

עוגת שוקולד נשפכתWe were introduced to the Halle aux Grains restaurant owned by the Bras family during our first visit to the Bourse de Commerce (Commodity Exchange). The name of the restaurant, “Grain Market”, is naturally linked to its past as the wheat market of Paris and later the commodities exchange.

עוגת שוקולד נשפכתעוגת שוקולד נשפכתThe Bourse de Commerce museum has become one of the must-visit spots in Paris. If you’re planning a trip to the city soon, it’s highly recommended to book tickets in advance.

עוגת שוקולד נשפכתThe Bras family is one of the most famous families in in the French culinary world. Michel Bras, the father, is considered one of the leading chefs in the Republic and was even chosen as one of the top ten chefs in the world. The family owns several restaurants, with the most famous being Le Suquet, located in Laguiole. The restaurant was once adorned with three Michelin stars and today boasts two stars. In 2009, Michel’s son, Sebastien, took over the reins of the restaurant.

עוגת שוקולד נשפכתעוגת שוקולד נשפכתThe Bras family could be written about at length. They are one of the pillars of French cuisine. Michel is known as a dedicated nature lover, a self-taught autodidact who introduced several iconic French dishes. One of these dishes is the Coulant au Chocolat, a delicate chocolate cake that oozes out liquid chocolate when cut into. This cake was invented by Bras in 1981 and is now performed in various renditions worldwide.

עוגת שוקולד נשפכתHere is the place to explain that there is a big difference between this creation and a warm chocolate cake or a Micuit, which is a half-baked chocolate cake. The idea here is not partial baking that causes the center of the cake to be liquid, but rather a combination of a cake with a ganache filling that becomes liquid during baking and bursts out of the cake the moment it’s pierced.

עוגת שוקולד נשפכתIf you plan to recreate this magic, I highly recommend reading the recipe beforehand (you’ll need to prepare some things in advance), being precise with the quantities, steps, and freezing times, as they have a direct impact on the final result.

Coulant au Chocolat
6 individual rings, 5cm in diameter, 6cm height

Cocoa Nibs Milk Infusion:
120g cocoa nibs
400g whole milk
*pay attention to the note below

Cocoa Nibs Ganache Insert:
90g whip cream
180g cocoa nibs milk infusion
15g butter
20g light brown sugar
5g corn starch

Chocolate Biscuit:
165g dark chocolate  (70%)
75g butter
90g egg whites
135g sugar
60g egg yolks
60g corn starch 
60g ground almonds

For decoration: cocoa nibs and chopped roasted almonds

*Note: The cocoa nibs absorb some of the milk, so the remaining liquid weight will be lower than the original weight. Do not prepare less than the amount specified in the recipe, otherwise, you will not have the desired weight of the infused milk (180 grams).

1. Cocoa Nibs Milk Infusion: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Spread the cocoa nibs on a baking sheet lined with parchment paper, bake for 10 minutes (enjoy the aroma). Remove from the oven and let cool to room temperature.
3. In a medium saucepan, bring milk to a boil.
4. Remove from heat, add the cocoa nibs, mix, and cover with cling film. Leave the liquid covered for about 20 minutes, remove the cling film, strain through a sieve, and set the liquid aside (discard the nibs).
5. Cocoa Nibs Ganache Insert: In a medium saucepan, bring cream and cocoa nibs milk infusion (180 grams) to a boil.
6. Remove from heat, add butter, sugar, and corn starch, and mix until a smooth liquid is obtained.
7. Pour the ganache into silicone molds with 4 cm in diameter and 4 cm in height. I used “mini” cups of dairy pudding with a diameter of 3.5 cm and a height of 4 cm. You should create 6 inserts, each weighing about 40-50 grams. Place in the freezer until the ganache is completely frozen, remove from the mold/cups, and store in the freezer until use.
8. Chocolate Biscuit: Arrange 6 parchment-lined rings on a baking sheet lined with parchment paper.
9. In a double boiler, melt chocolate and butter together, remove from the heat, and let cool at room temperature.
10. Meanwhile, whip the egg whites, gradually adding sugar, until stiff peaks form (not too stiff).
11. Add the egg yolks to the chocolate mixture and whisk. Add the corn starch and ground almonds, and mix until a uniform batter is obtained.
12. Transfer one-third of the whipped egg whites to the chocolate mixture and fold to obtain a lighter, more airy batter. Fold in the remaining egg whites into the mixture, being careful not to deflate the batter. Transfer to a piping bag.
13. Pipe the chocolate biscuit batter into each ring until halfway up. In the center (but really in the center), place a cocoa ganache insert and gently push it down so that the biscuit batter rises around it and envelops it on the sides. Note: Hold the ring firmly and press it down into the mold so that it does not move when inserting the frozen ganache (if you don’t hold it, the ganache will come out of the ring downwards).
14. Pipe another layer of biscuit batter over each ganache insert so that the ganache is completely covered from the bottom, sides, and top with biscuit batter.
15. Sprinkle with a little cocoa nibs and/or chopped roasted almonds and freeze overnight.

Baking and Serving
16. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit) and line a baking sheet with parchment paper.
17. Remove the rings from the freezer, arrange them on the baking sheet, and place in the oven. Reduce the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and bake for about 20 minutes.
18. When the biscuit is baked, remove from the oven and let cool for 5-8 minutes.
19. Remove from the rings, remove the parchment paper from the sides, and place on a plate, serve immediately. It is recommended to serve with a scoop of ice cream.



  • 15 April 2024

    Hiii girls 🥂
    It looks fantastic and very delicious and maybe also a bit complex to make such a dessert😉
    After we had a lot of fun on the tour with Gali, we also got a bit infected with your passion for uncompromising quality and freshness of the raw materials, and we are already enjoying some of the recipes.
    Now we can take another step in the challenge.
    Thank you very much for a well-written and wonderfully photographed recipe.
    We look forward to a second meeting with you 🙏♥️


Post a Comment