Frans
Chocolate Fondant
Keuken van 't Noorden
Ingrediënten
4 p
- 150 g 70% dark chocolate, chopped
- 150 g unsalted butter, cubed (+ extra for greasing)
- 4 large eggs + 4 egg yolks
- 150 g caster sugar
- 50 g plain flour, sifted
- Cocoa powder for dusting
- Vanilla ice cream or crème fraîche to serve
Bereiding
- Melt chocolate and butter in a bain-marie, stirring until smooth. Remove; cool 5 minutes.
- Whisk eggs, yolks, and sugar until pale and slightly thick.
- Pour chocolate mixture into egg mixture; fold gently. Add flour; fold until just combined.
- Butter 4 dariole moulds generously; dust with cocoa. Fill three-quarters full with batter.
- Refrigerate unbaked fondants for up to 24 hours (bring to room temperature 20 minutes before baking).
- Preheat oven to 200°C (fan 180°C). Bake 10-12 minutes until sides are firm but centre wobbles.
- Rest 1 minute. Run a knife around the edge; invert onto plates. Serve immediately with vanilla ice cream.