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Speedy Chocolate Fondant (Fondant au Chocolat)

It's quite luxurious but easy to make.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Makes ６ Prep: 15 min Cook: 12 min

Ingredients

Dark chocolate 120g
Unsalted butter 120g
Eggs 3
Granulated sugar 90g
Salt a pinch
Plain flour 45g

Method

1
Break the dark chocolate into small pieces and put into a bowl with the cubed butter. Microwave for 1 minute then whisk well to dissolve completely.
2
Put the eggs and sugar in another bowl and whisk well. Add this to Step 1 with the salt and sieved flour and whisk well.
3
Rub some butter on the bottom and sides of a couple of ramekins and pour in the mixture to about half the height. Bake for 12 minutes in the oven, preheated to 200 ℃.
4
After baking, put the ramekins in a shallow dish of water to cool and shrink the cakes. If you gently tap the ramekin on the table and turn it over, the cake will come out.
5
Sprinkle with some icing sugar and serve with some vanilla ice and crushed pistachio nuts to make it look like a restaurant dessert!

Tips & Note

Speedy Chocolate Fondant (Fondant au Chocolat)

It's quite luxurious but easy to make.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Makes ６

Prep: 15 min

Cook: 12 min

Ingredients

Dark chocolate 120g
Unsalted butter 120g
Eggs 3
Granulated sugar 90g
Salt a pinch
Plain flour 45g
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Speedy Chocolate Fondant (Fondant au Chocolat)

Recipe ID :2614 Posted on 25 APR 2017
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Makes ６

Prep 15min
Cook 12min
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It's quite luxurious but easy to make.

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Deepseafish
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Ingredients

Print Ingredients Email Ingredients
120g
120g
3
90g
a pinch
45g

Method

Prep
15min
Cook
12min
1
Break the dark chocolate into small pieces and put into a bowl with the cubed butter. Microwave for 1 minute then whisk well to dissolve completely.
2
Put the eggs and sugar in another bowl and whisk well. Add this to Step 1 with the salt and sieved flour and whisk well.
3
Rub some butter on the bottom and sides of a couple of ramekins and pour in the mixture to about half the height. Bake for 12 minutes in the oven, preheated to 200 ℃.
4
After baking, put the ramekins in a shallow dish of water to cool and shrink the cakes. If you gently tap the ramekin on the table and turn it over, the cake will come out.
5
Sprinkle with some icing sugar and serve with some vanilla ice and crushed pistachio nuts to make it look like a restaurant dessert!

Tips & Note

Category

France Cakes & Baking Microwaveable Puddings & Desserts Sweets Chocolate Eggs Flour Yogurt / Dairy Children's Party Home Party Romantic Dinner Tea Time Valentine's Day

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