Fondant
Baking and Desserts • European
Description
Don't skimp on the butter; generously grease the molds and dust with chocolate, otherwise there is a risk that the fondant will not come out onto the plate. To ensure the center is liquid, you can pour part of the batter into an ice cube tray and freeze it. It is best served with ice cream and berries.
Ingredients
- 70% Dark Chocolate 5 oz
- Butter 5 oz
- Farm fresh eggs 5 pieces
- Sugar 0 oz
- Wheat Flour 0 oz
- Cocoa Powder 2 tablespoons
Step-by-Step Guide
Step 1
Melt the chocolate and butter in a double boiler. Allow the chocolate to cool to a temperature of 30-36°C.
Step 2
Whisk the eggs and sugar until the sugar is dissolved.
Step 3
Pour the egg and sugar mixture into the chocolate and stir.
Step 4
Add the flour and mix again.
Step 5
Grease the mold with butter and dust with cocoa. Pour in the batter and fully submerge the frozen filling cubes so that they are covered by the batter.
Step 6
Bake in the oven for 8-10 minutes; the fondant should be baked through, with the center remaining slightly moist.
Step 7
Remove from the oven and let cool for 2-3 minutes, then invert the fondant onto a plate.
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