Chocolate fondant
Published on 13 November 2013
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
70% chocolate — 200 g
Butter — 200 g
Whole eggs — 5
Sugar — 250 g
I melt the chopped chocolate with the butter in a bowl over simmering water.
I add the sugar, stir well, then transfer to a stand mixer and mix until the mixture cools. I add the eggs one at a time, mixing continuously, until the mixture is smooth and glossy.
I butter and flour some fairly small moulds, divide the mixture between them and cover each one with foil.
I bake in a water bath at 180°C for 30–35 minutes.
I leave them to cool and serve with a chestnut cream sauce made by mixing chestnut cream with fresh cream and warming it. Break up some marrons glacés.
They can also be served with persimmon sauce.
Butter — 200 g
Whole eggs — 5
Sugar — 250 g
I melt the chopped chocolate with the butter in a bowl over simmering water.
I add the sugar, stir well, then transfer to a stand mixer and mix until the mixture cools. I add the eggs one at a time, mixing continuously, until the mixture is smooth and glossy.
I butter and flour some fairly small moulds, divide the mixture between them and cover each one with foil.
I bake in a water bath at 180°C for 30–35 minutes.
I leave them to cool and serve with a chestnut cream sauce made by mixing chestnut cream with fresh cream and warming it. Break up some marrons glacés.
They can also be served with persimmon sauce.
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