Chocolate fondant with melting filling
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Fondant au chocolat translates from French as "melting chocolate." Making this exquisite dessert requires a certain amount of culinary skill, as you need to ensure the crust is crisp and the filling remains fluid. But this recipe has a little secret that makes everything much easier: ice cream. As it bakes, it gradually melts, forming a liquid chocolate-vanilla lava inside the cake. If you're feeling adventurous, you can experiment with the filling and try boiled condensed milk, truffles, or pudding.
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.
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 g butter, cut into cubes, plus extra for greasing the pan
- 1/4 cup all-purpose flour, plus extra for dusting the pan
- 300 g dark chocolate, coarsely chopped
- 0.5 cup granulated sugar
- A pinch of table salt
- 6 large eggs
- 2 vanilla popsicles in chocolate glaze
- Powdered sugar, for sprinkling
- Special equipment: 2-liter ramekin
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Grease and lightly flour a 2-quart ramekin/soufflé dish. Shake off any excess flour. Place the ramekin on a baking sheet.
- In a large bowl, combine the butter and chocolate. Microwave in 30-second intervals, stirring between each microwave, until melted and smooth.
- In a large bowl, combine granulated sugar, salt, and eggs. Beat with an electric mixer on high speed for 1-2 minutes until thick and pale. Add the flour and chocolate mixture to the egg mixture and stir with a silicone spatula until smooth.
- Pour 2.5 cups of batter into a ramekin, place both popsicles in the center, one on top of the other. Pour the remaining batter around the sides and on top of the ice cream.
- Bake for about 45 minutes, until the cake is set but still has a jiggly center. Let the cake cool in the ramekin for 15 minutes. Dust with powdered sugar.
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