Raspberry Coulant

Directions

1. 1Over low heat melt white chocolate and mix with the raspberry pulp. Pour a small amount into a silicone mold used for making bonbons or small ice cubes, to form truffles. Place in the freezer.
2. 2To make the coulants, melt the chocolate and butter in a double boiler or in the microwave oven, be careful not to burn it. Separate the egg whites from the yolks. Beat the yolks with sugar until they turn into a pale cream. Add the melted chocolate and the sifted flour. Beat the egg whites until stiff and gradually incorporate into the mix.
3. 3Grease the coulant molds with butter and dust with cocoa powder.
4. 4Pour a little chocolate mixture into the mold, add the raspberry "truffle" and fill the rest of the mold with the chocolate mixture. Place in the freezer for 1 hour.
5. 5Preheat to 220 degrees Celsius. Bake the coulants for 13 minutes.