My friend Florence likes to make this recipe at the last minute. She loves serving the Chocolate Fondant warm and is so delighted to see that, each time, there are no leftovers at all. That’s how irresistible it is!
The irresistible chocolate fondant
This chocolate cake can be kept several days. Just pop it in the microwave a few seconds if you like it warm.
- 20 g flour
- 9 eggs
- 300 g sugar
- 300 g butter
- 300 g dark chocolate (70% cocoa)
- Step 1 Pre-heat the oven to 180° and slowly melt the butter with the chocolate in a double boiler. Keep stirring until melted. In the meantime, sprinkle a pinch of flour in your baking pan. Add the rest of the flour with the sugar in the preparation. Mix well and add the eggs. Whisk until the dough becomes creamy and pour it in the pan.
- Step 2 Put it the oven and bake for 20 minutes only if you like it almost runny, or for 25 minutes if you prefer it simply soft. Then, dip the tip of a knife to check the consistency. The blade should come out hardly wet. If it is still too runny, put it back in the oven for an extra 5 minutes. Let it cool down for 15 minutes before serving and enjoy.