Chocolate fondant le fabuleux

Not only is chocolate the most sublime, mouthwatering must-haves that exists on this planet, chocolate also has many health benefits. It is good for your heart (lowers blood pressure and cholesterol), it fights aging, it gives pleasure (seriously, endorphins. I am not making that up), and it works as an anti-depressant. And that’s a good thing; cause if you knew what I paid for this chocolate, you would need about a pound of it to help you out of that depression!

The recipe is quite simple (as is often the case when it consists of good ingredients).

  • 250 g butter
  • 250 g sugar
  • 300 g 70% chocolate
  • 170 g flour
  • 8 eggs
Bake at 180 degrees Celsius / 355 degrees Fahrenheit until it is set along the edges, but still “shivers” a bit in the center. And it is better to undercook than to overcook!
Norsk:
  • 250 g smør
  • 250 g sukker
  • 300 g 70% sjokolade
  • 170 g mel
  • 8 egg
Bakes i ovn på 180 grader til fondantene er litt stekt langs kanten, men fremdeles disser litt i midten. Ta heller fondanten ut for tidlig enn for sent!

As previously mentioned I did pay an arm and a leg for that chocolate. But a dessert like this, that is all about chocolate, deserves a little glam. Valrhona would be an excellent choice, Green & Black, Nidar Bocca and Galler Heritage are other gourmet dark chocolates that would do the fondant justice.

Whip eggs and sugar into an egg flip (eggedosis).

Melt the chocolate and butter in a bain-marie (water bath), mixing it carefully. You are allowed to dip your finger in it just to test the quality of the chocolate. Mhm.

Slowly turn the the melted chocolate and butter mix into the egg flip. Add the flour last, sifting it through a strainer.

Pour the batter into ramekins, or even better; large aluminum muffin tins like the ones below (or in large paper muffin cups, just double them up so they are sturdy enough).

As far as I know a fondant should be served on a plate, not from a ramekin. When you cut into a fondant you want to see that lovely, dark, liquid chocolate slowly seep out from the fondant and onto your plate. Ahhhh… Heaven, I tell ya! As you can see, I didn´t actually have big muffin cups. Neither aluminum nor paper. I ate one out of a ramekin, and two seconds later (letting the chocolate do it´s magic) I am so totally over it 😀

Bon appétit 🙂
Karen

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