Chocolate ganache dessert (Fondant)

Votes: 2

Time: 40 min.
Complexity: easily
Quantity: 12 cakes

Chocolate fondant is a dessert whose center, thanks to a short baking time, remains soft and fluid, similar to baked chocolate ganache. A dream for any chocoholic and sweet-toothed person! Mix the chocolate and butter cream with beaten eggs and flour, pour into individual molds or ramekins, and bake in a preheated oven for a few minutes. Chocolate bliss is guaranteed.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 gr. tempered dark chocolate
220 g butter, diced
65 g of sugar
4 eggs, lightly beaten
4 yolks
65 gr. cake flour, sifted *

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: dark chocolate, premium flour, eggs

Cooking the dish according to the recipe:

Melt the chocolate and butter in a double boiler, stirring gently. Add the sugar. Remove the cream from the heat and set it aside, keeping it warm.
In a large bowl, beat the eggs and yolks until the mixture doubles in volume. Gently fold in the flour, then 1/4 of the warm chocolate tempering mixture. Then add the remaining chocolate and mix well.

Note *

Cake flour is used in baking and contains starch. Sift 1/2 cup of wheat flour, scoop out 1 tablespoon, and replace with 1 tablespoon of cornstarch.

1/2 cup cake flour = 1/2 cup wheat flour + 1 tbsp cornstarch