Ingredients: 200 gr . dulce de leche
85 gr.
butter 20 gr. of 70% black chocolate
chopped 40 gr.
flour 10 gr. pure cocoa powder 2 eggs
2 egg yolks Pinch of salt or sea salt.
Preparation: Mix
flour with cocoa. Reserve. In a bowl over very low heat melt the butter with the sweet milk and chopped chocolate, stir gently and steadily. When butter has melted, remove from heat and mix gently until dissolved.
Beat eggs lightly with the egg yolks and pour over the mixture of sweet hot milk. Mix a little and add the flour mixture with a pinch of salt. Pour over individual molds, greased and floured enough to not easily be separated once baked. We cover the molds with kitchen film and enter it in the freezer at least an hour (or in the refrigerator for a day to day). Can retained for weeks.
Preheat oven to high heat, about 225 º C, and enter the molds still in the oven cold. Molds could have retired with a certain time (a quarter of an hour to half an hour) so there is no cold inside. Bake until it begins to lose moisture and begins to thicken see, between 8-14 minutes, depending on their size (and thickness of the mold!).
The recipe is very easy, but this is the most critical and decisive, the exact cooking time. In each oven can suffer a variation of time and temperature. Recommend to a first test with a single coulant, taking note of the exact time and then adjust the time according to need more or less oven. With and without unmold cucharicha a porcelain ramequín no possible error. Dissolve
dulce de leche in a little water or hot milk until smooth. Stripped pour a bit of sweet and cut away to that part of dulce de leche with chocolate was founded as one they are.
Serve immediately. Delicious, always hot. The only complication is to take the exact cooking point, if we we'll have a cake, if we anticipate we will have a rich chocolate cream in a small portion that covers it. Better to spend short stay.
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