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<\/em> is the one to go for! It feels and tastes like a chocolate overdose :) Who is going to say no to it? ;)<\/p>\n Ingredients:<\/strong><\/p>\n 8 eggs<\/p>\n 260 g \/ 9 oz of sugar<\/p>\n 125 g \/ 4\u00bdoz of butter<\/p>\n 185 g \/ 6\u00bd oz of dark couverture chocolate<\/p>\n 175 g \/ 6\u00bcoz of flour<\/p>\n a pinch of salt<\/p>\n * \u00a0* \u00a0* \u00a0* \u00a0*<\/p>\n 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\u00b0C \/ 392\u00b0F.<\/p>\n 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.<\/p>\n In a separate bowl whisk the eggs with the sugar. Then gradually add the chocolate mix. Mix well.<\/p>\n Add the flour and salt. Keep stirring until you get a smooth batter.<\/p>\n Now fill about \u00be of each mould and bake for approx. 9-12min (depending on the oven).<\/p>\n I recommend taking one out and see if the chocolate heart is liquid. Leaving them in the oven\u00a0only<\/em> 2 or 3 min longer can already make them turn out dry like a muffin!<\/p>\n Serve with some powdered sugar, vanilla sauce, ice cream or red fruits.<\/p>\n Bon app\u00e9tit!<\/em><\/p>\n Prep Time: 45-60 min<\/p>\n Serves 12 (pieces)<\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":1,"featured_media":644,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-page-builder.php","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[13,5],"tags":[119,115,117,116,118,114,121,120],"_links":{"self":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/540"}],"collection":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/comments?post=540"}],"version-history":[{"count":13,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/540\/revisions"}],"predecessor-version":[{"id":1024,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/540\/revisions\/1024"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media\/644"}],"wp:attachment":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media?parent=540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/categories?post=540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/tags?post=540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"fondant](\"http:\/\/mediterranealicious.com\/wp-content\/uploads\/2013\/10\/fondant-au-chocolat-6.jpg\")
<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a> <\/a> <\/a> <\/a><\/p>\n