Chocolate Fondant
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
58
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Heat the oven to 325°F (160°C)
2
Butter 4 ramekins (3 inches/7
3
5 cm in diameter) and dust liberally with cocoa powder
4
Melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth
5
Using an electric whisk, beat the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture
6
Fold in the liqueur, followed by the flour
7
Divide the chocolate mixture among the ramekins and bake for 12 minutes
8
Turn the chocolate fondants out onto warm plates and serve immediately with a dollop of crème fraîche or a scoop of vanilla ice cream
9
Heat the oven to 325°F (160°C)
10
Butter 4 ramekins (3 inches/7
11
5 cm in diameter) and dust liberally with cocoa powder
12
Melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth
13
Using an electric whisk, beat the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture
14
Fold in the liqueur, followed by the flour
15
Divide the chocolate mixture among the ramekins and bake for 12 minutes
16
Turn the chocolate fondants out onto warm plates and serve immediately with a dollop of crème fraîche or a scoop of vanilla ice cream