Melt the baking chocolate together with the cannabis butter over low heat, stirring slowly until you get a smooth, lump-free mixture.
Separate the egg whites from the yolks. Beat the egg whites with a mixer until they reach a meringue-like texture.
Add the sugar to the whipped egg whites and beat for a few more seconds until fully combined.
Add the egg yolks and mix gently.
Pour in the melted chocolate and butter mixture, stirring slowly until everything is well combined.
Add the sifted flour and mix until you achieve a smooth, creamy batter without lumps.
Fill the molds with the batter, leaving some space at the top to prevent overflowing during baking.
Let the molds rest in the fridge for 3 to 4 hours.
Preheat the oven to 160°C (320°F).
Place the molds on a baking tray and bake for 10–12 minutes.
Remove each cannabis chocolate coulant when the outside is set but the center is still slightly soft, so the inside remains liquid.
Let them rest for 1 or 2 minutes, carefully remove from the molds, and serve hot.