Ingredients for 6 servings
- 200 g (7 oz) dark chocolate 70% without soy lecithin with cranberries
- hazelnut butter
- 3 eggs
- 80 g (2.8 oz) unrefined blonde sugar
- 35 g (1.25 oz) non-hydrogenated butter
- 1 good tablespoon of T55 flour
Recipe: Chocolate fondant with cranberries and hazelnuts
Prep
10 min
Cook
10 min
Total
20 min
Servings
6 serv.
Step-by-step directions
Preheat oven to 200°C (390°F) th 6
Melt chocolate and butter in a bain-marie
Mix the eggs, sugar and flour and incorporate the melted chocolate and stir gently with a spatula.
Pour 1/3 of the mixture into silicone molds and place 2 chocolate squares in the middle of each one as well as a teaspoon of hazelnut butter.
Pour the rest of the mixture on top.
Bake in the oven at 200°C (390°F) for 10 minutes.
Wait 5 minutes before enjoying !!!
Chef Patrick's Comment
Don't forget to turn on the oven before making this little recipe.
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