Chocolate coulant (Forki adaptation)

Method

1. Place the butter and chopped chocolate in a bain-marie until integrated. Remove from the heat and set aside.
2. Mix the whole eggs with the sugar using hand whisks until the sugar dissolves well. There is no need to whip the mixture.
3. Add the eggs to the chocolate and stir with the hand whisks.
4. Add the sifted flour and gently stir the batter, from the bottom up, with a hand spatula.
5. Place baking paper on the base of the molds so that you can unmold the coulants.
6. Grease the base and sides of the molds with butter and lightly dust them with sugar.
7. Fill the molds to 3/4 full or a little more, as they will not rise much.
8. Leave the molds in the freezer for a minimum of 3 hours before baking. They can be left until the next day.
9. If you make them on the same day, you can prepare the coulants in ring molds; this way, you will not need to turn the coulant over to unmold it.
10. To make them this way, transfer the batter to a piping bag and leave it in the refrigerator for 2 hours so that it thickens a little.
11. Place the rings on baking paper and fill them.
12. Leave the rings in the freezer for a minimum of two hours.
13. Preheat the oven to 240ºC about 45 minutes before baking.
14. Remove the molds from the freezer 7 minutes before baking.
15. Bake them on the second rack from the bottom.
16. Bake at 240ºC, with top and bottom heat, for 18 minutes.
17. Let them cool slightly before unmolding.