Bruno Albouze Chocolate Fondant
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Chocolate Fondant

Yields3 ServingsPrep Time25 minsCook Time15 minsTotal Time40 minsDifficultyBeginnerRating

Ingredients

 100 g Butter
 140 g Bittersweet chocolate 70%
 100 g Sugar
 40 g Pastry flour, sifted
 150 g Eggs (3)Or, use 2 eggs and 2 egg yolks.

Directions

1

This video will be made live on Instagram Tuesday August 31st, at 11am. It will then posted on IGTV.

Chocolate Batter
2

Prepare cake rings with soften butter and flour or grease with cooking spray and line them with parchment paper. Melt chocolate and butter together; do not overheat. Meanwhile, beat eggs and sugar with a whisk. This step can be achieved using a stand mixer. The longer the egg-sugar is beaten, the fluffier the cake, just like a soufflé. Mix melted chocolate-butter mixture in the egg-sugar mixture. Then, add sifted flour. Let batter to set for a little while prior to fill up cake rings. Sprinkle cakes with some cocoa nibs if desired.

Baking
3

Preheat oven to 400ºF/190ºC. If using conventional oven, bake for about 10 minutes. Lava cake should be cakey on the outside with an irresistible center of warm dark chocolate flowing through the middle. Let chocolate cakes to rest for about 2 minutes before serving. Chocolate fondant cakes can be baked in advance and stored in the refrigerator for a couple of days or kept frozen for weeks. Once thawed, microwave each cake for about 10 seconds prior to serve.

Plating
4

A teaspoon of praliné can be added on the plate, and add warm cake. Enjoy!

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