Fondant au Chocolat



  • 4 eggs
  • 140 gr (0,30 lbs) sugar
  • 135 gr (0,298 lbs)  dark chocolate 55 to 70% cocoa according to your taste
  • 120 gr (0,26 lbs) butter unsalted
  • 45 gr (0,09 lbs) flour
  • 1 pinch salt optional

 

Prepare batter

Gently melt chocolate chunks and cubed butter, ideally using a double boiler (bowl over a pan with simmering water) or in the microwave.

In a bowl, vigorously combine sugar with 4 whole eggs until you get a smooth texture paler color. You may use a food processor.

Slowly pour chocolate – butter mix in sugar – egg preparation continuously combining.

Add flour, a pinch of salt (optional) and combine. That’s all.

Rest 1 hour in the fridge

Pour into buttered ramekins or muffin pan and set in the refrigerator 1 hour in the refrigerator.

Bake

During your meal, preheat your oven to 200°C/390°F.

Bake the ramekins for 9 to 10 minutes at 200°C/390°F. Fondants are ready when the edges are cooked and the center is molten under a more or less cooked mini crust. Each oven being different, make a first batch, take one out and taste, and note the perfect baking time for you.

Serve immediately and eat warm.


 

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