Raspberry Coulant – a delicious recipe with eggs, baking chocolate, butter, flour, sugar, raspberry pulp. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Over low heat melt white chocolate and mix with the raspberry pulp. Pour a small amount into a silicone mold used for making bonbons or small ice cubes, to form truffles. Place in the freezer.", "To make the coulants, melt the chocolate and butter in a double boiler or in the microwave oven, be careful not to burn it. Separate the egg whites from the yolks. Beat the yolks with sugar until they turn into a pale cream. Add the melted chocolate and the sifted flour. Beat the egg whites until stiff and gradually incorporate into the mix.", "Grease the coulant molds with butter and dust with cocoa powder.", "Pour a little chocolate mixture into the mold, add the raspberry ""truffle"" and fill the rest of the mold with the chocolate mixture. Place in the freezer for 1 hour.", "Preheat to 220 degrees Celsius. Bake the coulants for 13 minutes."]
1207
kcal
Calories
78
g
Fat
105
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 eggs, 1 13/16 cups baking chocolate, 11/16 cup butter, 7 2/3 tablespoons flour, and more.
Yes, Raspberry Coulant falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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