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Chocolate Fondant with Lava Center
A dark chocolate fondant with 64 % cocoa and a slightly salty lava center, served warm with a dollop of whipped cream. This simple French recipe uses butter, chocolate, eggs, brown sugar and a pinch of fleur de sel, baked in silicone muffin molds for easy release.
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Critical Success Points
- • Do not overheat the chocolate while melting
- • Whisk the eggs until a frothy texture forms
- • Fold the flour gently to avoid lumps
- • Bake exactly 12 min at 200 °C for a molten center
Safety Warnings
- • Melted chocolate is extremely hot; handle with care
- • Oven reaches 200 °C; use kitchen gloves
- • Do not leave the oven unattended
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