Chocolate Coulant

80 gr. butter
140 gr. dessert chocolate (70% chocolate better)
2 eggs
20 gr. sugar
40gr. flour
Cocoa powder
4 Cylindrical moulds

This is a kind of bun filled with melted chocolate that has become very popular by Michel Brass.

First of all, melt the chocolate and butter together. Separate whites and yolks. Beat the egg yolks and add them to the chocolate and butter mixture.
Whisk the whites to form stiff peaks. If you prepare a big amount, this process goes faster if you combine whites and sugar. Then, add the beaten whites of the eggs to mixture and stir softly.
Finally, the flour is sieved slowly into the mixture and whisked in slowly with a spatula.
Prepare the moulds buttering them and sprinkling them with cocoa.
Fill in the moulds 2 cm with a piping bag, and keep them in the fridge until they harden.
Use a piece of chocolate or a chocolate truffle as filling. It has to be, at least, half of the mould diameter and it has to be frozen. Place it in the middle and fill the moulds to the top. Keep them in the fridge or freezer until you are going to eat them.
Bake them for 10 minutes. Heat the oven 230ºC and bake them 180 ºC.
Serve them hot with ice-cream. Vanilla or raspberry my favourites.