Chocolate coulant for air fryers
restaurant 6 portions
schedule 45 min
Cooking details
This recipe has been tested in a Newlux 5’5L air fryer. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt150 g. 70-80% cocoa dark chocolate for melting
- task_alt90 g. butter
- task_alt4 eggs
- task_alt90 g. of brown sugar
- task_alt70 g. of wheat flour
step by step recipe
- Place the chocolate and butter in a microwave-safe bowl. Melt them in 30-second intervals and mix until well blended.
- In a bowl, beat the eggs and sugar until white and foamy.
- Gradually add the melted chocolate to the previous mixture. We mix.
- Next, add the sifted flour and mix until well blended.
- Grease individual coulant molds with butter and fill them to ¾ of their capacity.
- Place the molds in the freezer for 20 minutes.
- When 5 minutes are left, preheat the air fryer.
- Place the molds in the basket of the air fryer and program 180 ºC, 10 minutes. We cook them in two batches until they are all baked.
- Remove and let stand for 5 minutes. Unmold carefully and enjoy!
Ingredients
- The baking time is very relative since it will depend on the size of the mold and the amount of dough. To get the perfect baking point, it is important to bake one first and check the texture after the resting time. If after the resting time and unmolding it is too done, reduce the time by 1 or 2 minutes, and if on the contrary it is too liquid, the next time we bake it 1 or 2 minutes more.
- Use silicone molds for easier unmolding.
