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11 August, 2014

Coulant Incense


  1. 4 medium sized eggs
  2. 80 gr. flour
  3. 150 gr. butter
  4. 40 cl. de Incense Chocolate Liquore- (30 cl. chocolate and 10 cl. cream)
  5. 50 gr. sugar


Fill 4 5cl ice moulds with Incense Chocolate Liquore and freeze. Beat the egg yolks with sugar, butter, remaining Incense Chocolate Liquore and flour. Beat the egg whites until stiff and fold in the egg yolk mix ensuring that the egg whites don’t lose air. Fill 2/3 of a ramekin with the mixture and place a frozen Incense Chocolate Liquore cube in the middle. Bake for 6 minutes at 190ºC. Remove from mould and serve with cream.