Or should I name it lava cake? Absolutely decadent with warm rich runny center and so chic. For chocolate lovers who want to eat like the French. 5 ingredients only, super quick and easy and so tasty. Foo proof recipe from Chef Felder and the story behind this iconic French dessert.
135grdark chocolate55 to 70% cocoa according to your taste
120grbutterunsalted
45grflour
1pinchsaltoptional
Instructions
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.
Notes
In ramekin you eat with a spoon. If you want to serve on a dish, chocolate fondant are difficult to unmold. You may either cover the ramequin with parchment paper before pouring the batter or use pastry circles as explained before in the article.