{"id":3780,"date":"2015-04-14T08:00:01","date_gmt":"2015-04-14T06:00:01","guid":{"rendered":"http:\/\/megasilvita.com\/blog\/?p=10909"},"modified":"2026-05-06T16:51:24","modified_gmt":"2026-05-06T14:51:24","slug":"receta-del-coulant-de-chocolate","status":"publish","type":"post","link":"https:\/\/www.megasilvita.com\/blog\/receta-del-coulant-de-chocolate\/","title":{"rendered":"Receta del coulant de chocolate"},"content":{"rendered":"

Bonjour! Estoy encantado de empezar esta colaboraci\u00f3n con Megasilvita con una receta emblem\u00e1tica de la reposter\u00eda francesa, el coulant de chocolate. Este rico postre creado en los a\u00f1os 80 en el sur de Francia (de donde provengo) es supersencillo de preparar y el resultado es impresionante.<\/p>\n

\"Receta<\/a><\/p>\n

\u2665\u2665\u2665 Me encantan las vajillas de cer\u00e1mica gris<\/a> y las cucharas vintage<\/a>\u00a0\u2665\u2665\u2665<\/p>\n

Lo bueno es que jugamos con dos texturas en un mismo postre: un delicioso envoltorio esponjoso tipo bizcocho y un coraz\u00f3n l\u00edquido irresistible. Chocolate 100 %, pura ambros\u00eda.<\/p>\n

\"Receta<\/a><\/p>\n

De verdad es dif\u00edcil resistirse a semejante delicia, sobre todo si, como a m\u00ed, os apasiona el chocolate.
\nUna receta sencilla, barata, buen\u00edsima y muy vistosa. \u00bfTe la vas a perder?<\/p>\n

 <\/p>\n

\n

Receta del coulant de chocolate<\/h3>\n

INGREDIENTES<\/strong><\/p>\n

200 g de chocolate negro<\/a>
\n70 g de mantequilla
\n70 g de az\u00facar blanco
\n50 g de harina de trigo
\n4 huevos<\/p>\n

ELABORACI\u00d3N<\/strong><\/p>\n

Lo primero que tenemos que hacer es fundir el chocolate cortado en trocitos con la mantequilla al ba\u00f1o Mar\u00eda, o en el microondas, con cuidado de que no se quemen.<\/p>\n

Mientras tanto, batimos los 4 huevos con el az\u00facar con una varilla, o mejor con una batidora el\u00e9ctrica, hasta que la mezcla blanquee y espume.<\/p>\n

\"Receta<\/a><\/p>\n

\u2665\u2665\u2665Imprescindible en la cocina: un bol grande<\/a> para mezclas\u2665\u2665\u2665<\/p>\n

A continuaci\u00f3n, incorporamos a los huevos batidos el chocolate fundido templado y mezclamos bien.<\/p>\n

\"Receta<\/a><\/p>\n

\u2665\u2665\u2665Tu mejor amigo en la cocina es un batidor manual de varillas<\/a>\u2665\u2665\u2665<\/p>\n

Para terminar, a\u00f1adimos con suavidad la harina tamizada.<\/p>\n

\"Receta<\/a><\/p>\n

Repartimos la masa en 4 ramequins individuales previamente untados con mantequilla y enharinados, y las colocamos 30 minutos en el congelador.<\/p>\n

\"Receta<\/a><\/p>\n

\u2665\u2665\u2665 Los mejores moldes para preparar el coulant son los ramequins<\/a>\u00a0\u2665\u2665\u2665<\/p>\n

Transcurrido este tiempo, precalentamos el horno a 220 \u00baC, y cuando el horno est\u00e9 listo, horneamos los coulants durante 9 o 10 minutos.<\/p>\n

Cuando los coulants est\u00e9n hechos, los sacamos del horno, los dejamos reposar un par de minutos, y los desmoldamos con cuidado.<\/p>\n

CONSEJOS<\/strong><\/p>\n

Siempre procuro comprar chocolate de buena calidad, con al menos un 52 % de cacao.<\/p>\n

Dado que la masa no lleva clara montada, pod\u00e9is perfectamente preparar los coulants con antelaci\u00f3n y conservarlos en la nevera hasta el momento de hornear (por ejemplo, de un d\u00eda para otro).<\/p>\n

No hay que pasarse en la cocci\u00f3n, ya que la gracia de este postre es que el centro est\u00e9 l\u00edquido. Si os gusta que el centro del coulant est\u00e9 a\u00fan m\u00e1s l\u00edquido, le pod\u00e9is restar 10 g de harina a la receta.<\/p>\n

Lo \u00f3ptimo es comerse el coulant a\u00fan templado. Si no lo com\u00e9is el mismo d\u00eda, el centro se endurecer\u00e1, pero no pasa nada. Lo pod\u00e9is calentar 20 segundos al microondas para que vuelva a fundirse.<\/p>\n<\/div>\n

\"Receta<\/a><\/p>\n

\u2665\u2665\u2665 Bon App\u00e9tit\u00a0\u2665\u2665\u2665<\/p>\n

Como veis, es una receta f\u00e1cil, as\u00ed que os animo a que la hag\u00e1is en casa: ser\u00e1 todo un triunfo, os lo aseguro. \u00a1Y no dud\u00e9is en compartirla!<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Bonjour! Estoy encantado de empezar esta colaboraci\u00f3n con Megasilvita con una receta emblem\u00e1tica de la reposter\u00eda francesa, el coulant de chocolate. Este rico postre creado en los a\u00f1os 80 en el sur de Francia (de donde provengo) es supersencillo de preparar y el resultado es impresionante. \u2665\u2665\u2665 Me encantan las vajillas de cer\u00e1mica gris y […]<\/p>\n","protected":false},"author":1,"featured_media":3786,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[169,168,204,39,40,30,31],"tags":[1317,1315,1312,1313,1314,1311,677,68,1316],"class_list":["post-3780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-megabasico","category-otras-delicias","category-postres","category-recetas","category-recetas-basicas","category-bizcochos","tag-como-hacer-coulant-en-casa","tag-coulant-de-chocolate","tag-postres-clasicos","tag-receta-coulant-chocolate","tag-receta-coulant-de-chocolate","tag-receta-facil-coulant","tag-recetas-basicas-2","tag-chocolate","tag-reposteria-francesa"],"yoast_head":"\nReceta del coulant de chocolate - Megasilvita<\/title>\n<meta name=\"description\" content=\"Receta imprescindible: C\u00f3mo hacer coulant de chocolate en casa de forma f\u00e1cil y sencilla. 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