Coulant

[Sussan Estela Olaya]

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.