Chocolat fondant


200g dark chocolate, 70% cacao- plus extra squares for filling
80 g sugar
100 g butter
5 eggs
30 g flour


Break the chocolate in pieces and melt in a double boiler. When melted add the butter and stir.

In a bowl whisk the eggs, sugar and flour together.

Add the chocolate and butter mixture to the egg mixture; mix well.

Lightly butter and flour 6 small, round, oven-proof ramekins or moulds.

Pour in a third of the mixture, add two squares of chocolate in the middle, then fill up the ramekins, but not completely to the top.

Bake in a preheated oven at 220°C for 8 to 10 minutes maximum.

Stand for 5 minutes before turning each ramekin out onto a plate.

Serve with lavender or vanilla ice cream.


Relates Recipes