Half-baked chocolate fondant

Ingredients

• 6 Eggs (at room temperature)
• 180 g Unsalted butter (cut into cubes)
• 220 g 70% cocoa dark chocolate (cut into pieces)
• 240 g Granulated sugar
• 80 g All-purpose flour (sift before use)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 190°C. Let it heat for about 5 minutes.

   Time: PT5M

   Temperature: 190°C

2. Melt the chocolate and butter

   Place the chopped chocolate and butter in the bain-marie bowl. Melt gently while stirring until you obtain a smooth, homogeneous mixture.

   Time: PT5M

3. Whisk the eggs and sugar

   In a large bowl, whisk the eggs with the sugar until the mixture becomes very pale, fluffy and triples in volume (about 3 to 4 minutes with a mixer on maximum speed).

   Time: PT4M

4. Fold in the melted chocolate

   Pour the melted chocolate‑butter mixture into the bowl containing the whisked eggs. Gently fold with a spatula using folding motions.

   Time: PT2M

5. Add the flour

   Sift the flour over the mixture and gently incorporate it with the spatula, still folding until the batter is homogeneous.

   Time: PT2M

6. Prepare the ramekins

   Lightly butter each ramekin (or use parchment paper). Distribute the batter evenly, filling each mold two-thirds full.

   Time: PT2M

7. Baking

   Place the ramekins on the baking sheet and bake for 7 minutes at 190°C. The top should be set but the center should remain wobbly.

   Time: PT7M

   Temperature: 190°C

8. Finishing and serving

   Remove the fondants from the oven, let rest for 1 minute, then unmold carefully. Serve immediately with a scoop of vanilla ice cream or a red fruit coulis.

   Time: PT2M

Nutrition Facts

Calories

413

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g