Recipe: Chocolate Fondant

Name: Chocolate Fondant
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: Makes 8 individual cakes200 g (7 oz) of dark chocolaet, 60%; 8 squares of the same chocolate; 220 g (7.75 oz) of butter; 160 g (5.75 oz) of caster sugar; 120 g (4.25 oz) of flour; 4 eggs

By chef patrick Asfaux 4.9/5 (155 reviews) · 🍳 87 made it

Prep 10 min

Cook 20 min

Total 30 min

Servings 8 serv.

Tous les gourmands du monde peuvent remercier Michel Bras et son chef pâtissier pour avoir créé après maintes expériences et essais ce fondant au chocolat dans leur restaurant de Laguiole, ce même dessert qui maintenant est entré dans le patrimoine de la cuisine française

Ingredients for 8 servings

Adjust for

servings

Makes 8 individual cakes

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

Step-by-step directions

Preheat the oven at a temperature of 425°F (220°or th7)

Melt the chocolate as quickly as possible in a bain marie and add the butter. Remove from heat and leave it to cool.

Whisk together both the eggs and the sugar until the mixture becomes a light yellow coulour. Add the flour and mix it with a spatula. Then fold in the chocolate.

Fill several flexopan or teflon molds halfway.

Place a chocolate square on top of each cake and then fill every mold with the chocolate batter.

Cook for 15 min and then wait another 15 min before unmolding them.

This recipe has one great advantage when compared to other recipes: These cakes may be eaten hot or cold. Therefore, you may cook them in advance and reheat them in a microwave oven when it is time for dessert. You can also make other variations, for example you may buy 8 chocolate truffes and place them in the freezer for 1 hour. You can put these in the cakes instead of the chocolate squares. You may also put white chocolate squares instead, etc�

Just one last comment: All food lovers may thank Michel Bras and his pastry chef for having created this dessert after having made several experiments and given it several tries in their Laguiole restaurant. This dessert has now become a part of France's culinary heritage.