Chocolate coulant

For the date paste, grind dates with water until homogeneous (you can also use Mercadona hazelnut milk instead of water).

Melt the butter in 30 sec. batches and mix it with the date paste.

Add the eggs one by one and beat for a while until well integrated and slightly aerated.

Sift the flour through a sieve and mix it with the cocoa powder. Add this to the previous mixture.

Melt the chocolate in 30-second batches and incorporate it into the mixture. It should have a creamy texture like a mousse.

Grease the molds with butter, fill them, cover with plastic wrap and put them in the freezer. They must be completely frozen to cook them, so I recommend making them the day before eating them.

Preheat to 220° (I make them in the air fryer) once preheated, lower to 180° and cook them for about 7-10 min. In the oven I think it takes a little longer.

I usually stick a toothpick in the center to check. If it goes in easily and you don't feel anything hard and the toothpick comes out stained, it will be perfect.