Monday, October 12, 2009

Dark Chocolate Fondant

My mom has requested this recipe, so I thought I'd post it. The name of this recipe may be misleading; this is really just a molten chocolate cake. I know I've already posted a molten chocolate cake recipe, but this one is better, trust me.

Again, the quality of your finished product will depend on the quality of the chocolate that you use. It is a very simple recipe, so all of that great flavor and rich chocolate taste come directly from the chocolate. I used the Ghirardelli 60% cacao chocolate chips, as mentioned in the previous post, but I also really like using Scharffen Berger bittersweet chocolate when I have it.

Dark Chocolate Fondant
7 oz. dark chocolate (at least 52%)
1/2 cup unsalted butter
4 eggs
3/4 cup soft brown sugar
1/2 cup all-purpose flour

Preheat oven to 350 degrees. Grease and flour six ramekins. Break up the chocolate and melt with the butter in a double boiler or in a microwave. If you don't have unsalted butter, just use salted butter but omit the salt at the end. Beat the eggs and sugar in a bowl with a whisk. Add the flour while continuing to beat, then add a pinch of salt and the melted chocolate-butter mix. Blend well.

Pour into the prepared ramekins, put in the oven, and bake for 13-15 minutes. You want the little cakes mostly set with a little bit of jiggling in the middle. You may need to increase your baking time 2-3 minutes, depending on your oven. It also helps to make these ahead of time and then keep them in the refrigerator until you are almost ready to serve them. When the batter is chilled, it helps with the temperature gradient that produces a baked outer cake with the molten center.

Remove from the oven; wait 5 minutes before turning onto plates. Serve with fresh whipped cream.

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