Fondant Au Chocolat

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In Italy we say ‘You can’t have a full barrel and a drunk wife’. In other words, a clean kitchen and a tasty fondant au chocolat on your plate just don’t go well together. But, who cares! I decided to mess up a little my kitchen. As long as the outcome is this wonderful French dessert, I’m all for it!

Usually it’s my brother who makes this recipe. Today it was my turn :) I love this chocolate dessert with its melted heart. In France I had it with caramel ice cream, with vanilla sauce, or plain. Today I prepared it plain, chocolate only. When you’re craving for chocolate, this is the one to go for! It feels and tastes like a chocolate overdose :) Who is going to say no to it? ;)

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Ingredients:

8 eggs

260 g / 9 oz of sugar

125 g / 4½oz of butter

185 g / 6½ oz of dark couverture chocolate

175 g / 6¼oz of flour

a pinch of salt

*  *  *  *  *

Prepare the moulds by brushing them very well with butter. Then cover the insides with either flour or cocoa powder. Preheat the oven at 200°C / 392°F.

Fill approx. 1/3 of a pot with water and put the stove at medium heat. Place a bowl inside of the pot and fill it with the butter and the couverture chocolate. Stir once in a while until the mix melts. then put aside and let it cool off for a few minutes.

In a separate bowl whisk the eggs with the sugar. Then gradually add the chocolate mix. Mix well.

Add the flour and salt. Keep stirring until you get a smooth batter.

Now fill about ¾ of each mould and bake for approx. 9-12min (depending on the oven).

I recommend taking one out and see if the chocolate heart is liquid. Leaving them in the oven only 2 or 3 min longer can already make them turn out dry like a muffin!

Serve with some powdered sugar, vanilla sauce, ice cream or red fruits.

Bon appétit!

Prep Time: 45-60 min

Serves 12 (pieces)

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5 thoughts on “Fondant Au Chocolat

  1. Probably too late for some – but did you perchance miss out adding the flour in to the Chocolate + Egg mix to make into a batter?

    • Thank you so much for letting me know! It must have been the side-effects of the chocolate overdose that made me forget about the flour ;)) I will correct it right away! Thanks again!

  2. Pingback: Did you try making: Elena Sala's Little Chocolate Cakes with Hearts of Fudge - Countlan Magazine

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