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Molten Chocolate Cake Fondant au Chocolate

Fondant au chocolat

Maison Mirabeau Wine
This melting-in-the-middle chocolate cake is such a crowd-pleaser. Steps 1 and 2 can be done a few hours in advance. Then, when you’re ready for dessert, take the batter out of the fridge and move to step 3.
Prep Time 15 minutes
Cook Time 7 minutes
Resting Time 1 hour
Total Time 1 hour 22 minutes
Course Dessert
Cuisine French
Servings 2 people

Equipment

Ingredients
  

  • 140 g Dark Chocolate 70% cocoa
  • 110 g Butter
  • 40 g Double Cream
  • 25 g Flour
  • 60 g Corn Starch
  • 50 g Golden Sugar
  • 4 eggs
  • 5 g Butter for greasing
  • 1 tub Vanilla Ice Cream the best you can find
  • 20 g Roasted and crushed hazelnuts

Instructions
 

  • Beat the eggs and sugar until the mix becomes light and pale; sieve in the flour and corn-starch and beat again.
  • Meanwhile, melt the chocolate and butter over a bain-marie and add the cream. Finally, add the chocolate mix to the egg mix and fold until completely incorporated and smooth. At this point, we’d put the mixture in the fridge as it will make it easier to handle for the next stage.
  • Take two ring moulds (ramekins are just as good) and butter them. When ready to bake, preheat your oven to 180°C (350°F), fill the moulds halfway with the mixture and bake for 6-7 minutes. Remove and serve immediately.

Ramekins:

  • If using ramekins pop some ice cream on top and serve on a plate.

Ring Mould:

  • If in a ring mould, carefully remove the mould. Use a pie server to lift your fondant onto a plate and serve next to a scoop of ice cream and garnish with hazelnuts.
Keyword Chocolate, French Desserts, Hazelnuts, Ice Cream
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