All chocolate lovers around the world can thank Michel Bras and his pastry chef for creating, after countless experiments and trials, this chocolate fondant in their restaurant in Laguiole. This very dessert has now become part of French culinary heritage.

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Ingredients for 8 servings

servings
  • 7 oz (200 g) dark chocolate 60%
  • 8 squares of the same chocolate
  • 7.75 oz (220 g) butter
  • 5.75 oz (160 g) caster sugar
  • 4.25 oz (120 g) flour
  • 4 eggs