Coulant literally means ‘flowing’, which is how the centre of this cake should be when hot. For best results chocolate spread should be cold and placed right in the middle of the batter and well covered so it doesn’t dry out. Be adventurous with your fillings - try chestnut puree, or a mixture of peanut butter, chocolate spread and sea salt.
Makes: 6 x ramekins of approximately 9cm diameter
Preparation: 20 minutes
Cooking: 20 minutes
INGREDIENTS
3 egg whites
40g unsalted butter, softened
80g icing sugar
90g ground almonds
50g desiccated coconut
120g coconut cream
1 egg yolk
6 tsp chilled chocolate spread
METHOD
Preheat the oven to 190°C.
Line the base of the ramekins with parchment paper, and grease the sides.
In a clean mixing bowl beat the egg whites with a pinch of salt until stiff.
In a separate bowl, cream together the softened butter and icing sugar.
Add the almonds, desiccated coconut, coconut cream and egg yolk to the butter.
Gently fold the egg whites into the coconut almond mixture.
Divide ¾ of the mixture between the 6 ramekins, leaving ¼ of the mixture aside.
Place a teaspoon of chocolate spread on top of the mixture in each ramekin and cover with the remaining mixture.
Bake for 20 minutes, leave to cool for 5 minutes then serve in the pot or carefully run a blade of a sharp knife around the edge and gently unmould.
Serve with vanilla ice cream.