Chocolate coulant with walnuts

  • Ingredients

    • 115 g semi-bitter chocolate
    • 115 g butter
    • 100 g icing sugar
    • 3 eggs 150 gr. Chopped walnuts
    • 90 g flour
    • 100 gr. Small chocolate pearls
    • Liquid cream, vanilla ice cream or biscuit to accompany.
    • Grease with a little oil 8 small molds of soufflé

Chocolate coulant with walnuts

Preheat the oven to 220º C.

1.In a bowl, mix the chocolate and butter and put it in the microwave for 1 minute or so on maximum power (if the butter is not completely melted, put it a little more).

2.Mix well with a few rods or a fork, until you make sure there are no lumps of chocolate. Add the sugar and mix until it forms a homogeneous paste, add the eggs and the flour, and integrate everything very well.

3.Chop the walnuts and add to the mixture.

4.Pour the mixture between the molds without reaching the top, since they will grow a little, and put them in the oven for about 10 minutes, in this way it will be done on the outside, but it will be liquid inside.

5.Remove the volcanoes from the oven and let them rest for a while until they temper. Add some chocolate pearls in the center of each and remove them from the mold very carefully, and if necessary, go around the edges with a knife to detach them.

6.Before serving, put them in the MICRO for about 20 seconds so that the chocolate in the center melts. Put the volcanoes side down in a platter or individual dessert plates and garnish with vanilla ice cream, whipped cream or biscuit.


You can leave the dough prepared the day before, for this, fill the molds and store them in the fridge covered with transparent plastic wrap. Allow an hour before eating, take them out of the cold and then bake them.

Less than one hour