Chocolate fondant is a delicious French dessert, served hot. It should be firm, like a chocolate cake on the outside and in the middle it should be liquid. I always serve it with ice cream.
200 g cooking chocolate with chili
250 g butter
5 egg
150 g sugar
150 g mel
Heat cooking chocolate with chili together with butter on very low heat in a saucepan until it has melted.
At the same time, whisk eggs and sugar together to a smooth mixture and mix with flour. Stir in the chocolate mixture and pour everything into small refractory molds. Bake at 200 degrees for 15-20 minutes. It is important to pay close attention, because it should be firm on the outside and floating in the middle.
I serve it right away, along with vanilla ice cream. You can find the recipe for vanilla ice cream HERE.
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