A recette fondant au chocolat is what we call a ‘chocolate cake recipe’. However, this is no ordinary chocolate cake, no indeed. A normal chocolate cake is unbelievably bland if you are comparing it to themixture of textures and flavors that the fondant au chocolat possesses.
If it is a decadent and rich dessert you are searching for, you have come to the right place. The recette fondant au chocolat is one of the most ‘sinful’ dessert recipes. But without a little sin, life would be pretty boring, right? So here is your very own ‘recette fondant au chocolat’. Enjoy!
To begin with, you will need to collect all your ingredients and lay it out on your work surface:
100g Lindt 85% cocoa, broken up
2 large eggs
5 tbsp granulated sugar (plus a little extra for dusting ramekins)
4 tbsp unsalted butter, softened
2 ¾ tbsp flour
1 tbsp crème fraiche
Begin by lightly coating the insides of 4 ramekins with butter and then dust each with a little sugar then set them to one side.
Using a bain-marie, melt the broken chocolate. Leave to melt while you break the eggs into a bowl and whisk, and then add in the sugar until the mixture is a pale yellow color.
When the chocolate has melted, take the container off the heat and mix the butter in. Next, gradually add the egg-sugar mixture. Continue to stir while you add the flour and the crème fraiche. When the batter is smooth, pour it into the 4 ramekins, spread evenly and place in the freezer overnight.
The next day (or whenever you are ready to serve your fondant au chocolat), take the ramekins out ofthe freezer and place in a preheated oven at 375F and bake for 13 minutes.
Remove the ramekins from the oven and let them sit and cool for a couple of minutes. Use a knife to loosen the cake away from the edges of the ramekin, and then whilst wearing an oven mitt, turn the ramekin over onto a serving platter or small plate. Be very careful not to burn yourself here – the ramekins will be very hot!
To serve you could either sprinkle a little sugar on top or dust the plate with a little cocoa powder. It all depends on who you are serving it to and when you are serving it! If it is a birthday fondant, feel free to place a small candle on top. Or if it is a Christmas fondant, decorate it with edible sprigs of holly.
The beauty about the recette fondant au chocolat is that it is a treat for all year round, so get baking and observe your mouth watering when your fork cuts into the soft sponge outer layer and the soft, melted chocolate pours out. If you have read up to here, you must be interested! Be sure to check out Recipe Bridge for other types of Fondant Recipes.
Benjamin Christie is the Managing Director of Recipe Bridge, a recipe search engine that contains over 1.7 million recipes for you to find exactly what you're looking for any day of the week."