Raspberry Coulant

Name: Raspberry Coulant
Ingredients: 4 eggs; 1 13/16 cups baking chocolate; 11/16 cup butter; 7 2/3 tablespoons flour; 3 1/4 tablespoons sugar; 1 tablespoon raspberry pulp; 1 7/8 tablespoons white chocolate; cocoa powder; butter for the mold

9 ingredients

1 steps

Ingredients

4 eggs
1 13/16 cups baking chocolate
11/16 cup butter
7 2/3 tablespoons flour
3 1/4 tablespoons sugar
1 tablespoon raspberry pulp
1 7/8 tablespoons white chocolate
cocoa powder
butter for the mold

Directions

1

["Over low heat melt white chocolate and mix with the raspberry pulp. Pour a small amount into a silicone mold used for making bonbons or small ice cubes, to form truffles. Place in the freezer.", "To make the coulants, melt the chocolate and butter in a double boiler or in the microwave oven, be careful not to burn it. Separate the egg whites from the yolks. Beat the yolks with sugar until they turn into a pale cream. Add the melted chocolate and the sifted flour. Beat the egg whites until stiff and gradually incorporate into the mix.", "Grease the coulant molds with butter and dust with cocoa powder.", "Pour a little chocolate mixture into the mold, add the raspberry \"truffle\"" and fill the rest of the mold with the chocolate mixture. Place in the freezer for 1 hour.""