Chocolate Fondant
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
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Cooking time :
Total time :
Makes 8 individual cakes
- 200 g of dark chocolaet, 60%
- 8 squares of the same chocolate
- 220 g of butter
- 160 g of caster sugar
- 120 g of flour
- 4 eggs
Progression
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.
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.
credits photo : © Springfield Gallery - Fotolia.com
Last comments about the recipe Chocolate Fondant
tori (invité) 2010-04-24
okey so i have to find out where lemon cake is originated and its history..... i need help bad!
Dubarry 2009-05-11
Hi Lily, Are you in Washington DC or in the State of Washington ? Do you want to bring something you can find all made in a store or a dish you need/want to prepare yourself ? According to your answer, I will try to help you
Dubarry 2009-04-29
Hello Nathalie, you are not the first one asking us about Lorraine (please refer to previous emails and answers). To my knowledge, there are no specific typical kind of breads or remarkable cheese types in this region. There are a few well known wines, like the "Gris de Toul" and (white) wines from Moselle. Sophia, many thanks for your email