Preparation

• Place the butter and chopped chocolate in a double boiler, stirring occasionally, until fully integrated. Remove from heat and set aside.
• Mix the whole eggs with the sugar using a manual whisk until the sugar is completely dissolved. It is important not to whisk the eggs, only to integrate them.
• Add the egg mixture to the melted chocolate and stir with the manual whisk until a homogeneous mixture is obtained.
• Incorporate the sifted flour, stirring gently with a manual spatula from bottom to top, until well integrated.
• Place parchment paper at the base of the mold, as this will make it easier to unmold them later.
• Lightly grease the base and sides of the molds with butter, then lightly dust with sugar to prevent sticking.
• Fill the molds up to 3/4 full or a little more, as they won't rise much during baking.
• Leave them in the freezer for at least 3 hours before baking, but you can leave them until the next day if you prefer. Note: If preparing for the same day, you can use ring molds for the coulants, thus avoiding the need to tip them over to unmold.
• In this case, transfer the batter to a piping bag and leave it in the fridge for 2 hours to achieve a bit of consistency.
• Place the rings on baking paper and fill them with the batter.
• Leave the rings in the freezer for a minimum of two hours to ensure the center remains perfectly liquid.
• Preheat the oven to 240ºC at least 45 minutes before baking the coulants to ensure the temperature is consistent.
• Remove the molds from the freezer about 7 minutes before placing them in the oven to prepare them for baking.
• Place the molds on the second rack from the bottom inside the oven.
• Bake at 240ºC with heat from above and below for exactly 18 minutes. Note: Allow them to cool slightly before unmolding to prevent breaking.