Imported from YouTube

Chocolate Fondant

Name: Chocolate Fondant
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 5 servings
Cuisine: French
Ingredients: 200 g Dark chocolate; 100 g Semi-salted butter; 50 g Butter with Guérande sea salt crystals (@paysanbreton); 120 g Sugar; 4 Eggs; 60 g Flour; Butter for the ramekins, if used (For greasing the ramekins; not necessary if the rings are lined with parchment paper.); Flour for the ramekins, if used (For flouring the ramekins; not necessary if the rings are lined with parchment paper.); Parchment paper, if used (For lining 8 cm rings; not necessary when using buttered and floured ramekins.)

Recipe by Framboise et Vanille @framboise_et_vanille · YouTube

Imported by Eddy Lyoen on SeeMeCook

A classic and indulgent chocolate fondant, enriched with two salted butters that enhance the flavor of dark chocolate. The recipe makes five individual portions.

5 servings27 minFrench

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Ingredients

200 g Dark chocolate
100 g Semi-salted butter
50 g Butter with Guérande sea salt crystals (@paysanbreton)
120 g Sugar
4 Eggs
60 g Flour
Butter for the ramekins, if used (For greasing the ramekins; not necessary if the rings are lined with parchment paper.)
Flour for the ramekins, if used (For flouring the ramekins; not necessary if the rings are lined with parchment paper.)
Parchment paper, if used (For lining 8 cm rings; not necessary when using buttered and floured ramekins.)

Steps

1
Preheat the oven to 180 °C.
2
Melt the dark chocolate and both butters together in a double boiler or in the microwave.
3
In a large bowl, whisk the eggs and sugar until frothy.
4
Pour the melted chocolate and butter mixture into the egg and sugar mixture, then whisk.
5
Stir in the flour and whisk until smooth.
6
Pour the batter into buttered and floured ramekins, or into 8 cm rings lined with parchment paper.
7
Bake for 10 to 12 minutes; the baking time depends on the oven.
8
Let cool slightly for a few minutes, unmold, and enjoy.

Notes

The creator recommends using part semi-salted butter and part butter with salt crystals, a combination she finds particularly delicious with chocolate. Quantities of butter and flour for preparing the molds are not specified.