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Coulant
The coulant batter is half baked ?
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1 Responder
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Scoolinary Team
Hi Sahmini.
Welcome to the Scoolinary community, and thank you for your question!
Yes, the coulant batter remains partially baked in the center. This is the key characteristic of this dessert: a firm exterior with a soft, molten interior.
This is achieved through:
1. Short baking time: The recipe suggests 4 minutes at 220°C or 7-8 minutes at 180°C, allowing the outer layer to set while keeping the center liquid.
2. Chilling the batter: Letting the mixture rest in the fridge overnight helps create a more fluid center, as the temperature difference between the exterior and interior will be greater when baked.
3. Ingredient ratios: The combination of chocolate, butter, and eggs results in a semi-liquid texture in the center when baked correctly.
If you prefer a more set center, you can bake it a little longer, but it will lose the signature molten effect.
Greetings.
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