Chocolate Fondant

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can also prepare the fondant this way (inspired by a popular recipe): Ingredients (for 2 servings): 50 g dark chocolate 50 g butter 50 g brown sugar 1 egg 20-30 g flour (about 1 tablespoon) Melt the chocolate and set it aside. Melt the butter and whisk it with the sugar. Add the egg (at room temperature) to the mixture and combine. Stir in the melted chocolate, mixing well. Gradually fold in the flour. Preheat the oven to 200-210 degrees Celsius (about 400-410 degrees Fahrenheit). Prepare the molds by greasing them with butter. (You can also line the molds with parchment paper greased with butter, or simply grease the molds and dust them with flour or cocoa powder to make it easier to remove the dessert). Pour half of the chocolate mixture into the molds. Bake for 10 minutes (for a gooey center, bake for 15-20 minutes).

Ingredients

Butter - 3.5 oz
Bittersweet Chocolate - 8.5 oz
Egg white - 8.1 oz

Step by Step guide

Step 1

Preheat the oven to 392°F. Finely chop the chocolate with a knife and cut the butter into small cubes for even melting. Melt the chocolate and butter either in the microwave or using a double boiler. When melting chocolate in the microwave, keep an eye on the temperature—if it gets too high, the chocolate will become grainy. When using a double boiler, ensure that the bowl in which you melt the chocolate does not touch the surface of the water in the pot (the water should not boil, but be just below boiling point).

Step 2

Pour the egg whites into a bowl and gently pour the warm chocolate-butter mixture over them. Stir well with a wooden spoon (if mixed poorly, the frosting will separate), being careful not to whip the egg whites. The mixture can be stored in the refrigerator for 1-2 days, but it is easier to pour into molds while still warm.

Step 3

Cut strips of wax paper to the height of the mold. Grease the inside of the mold and one side of the wax paper with butter. Place the wax paper inside the ring, ensuring that the greased side of the paper touches the greased wall of the mold. Set the prepared rings on a baking sheet lined with buttered wax paper (if using souffle cups, simply pour the mixture into them). Chill the filled molds in the refrigerator for about an hour — this is very important, as it affects the baking time. Transfer the molds with the chilled mixture to the preheated oven and bake for 6–7 minutes. Remove from the oven — the centers of the puddings will be liquid, but the edges should be set. If the edges are not firm, do not remove the metal mold for 2–3 minutes — the heat from the metal will continue to cook the mixture.

Step 4

Now carefully remove the ring from the fondant, trying not to take the paper off with it. Then, very slowly peel away the paper ring — if the fondant has stuck to the paper, use the tip of a knife to separate it. It’s difficult to describe all this, but you will learn after your first attempt.

Step 5

Although the fondant cannot be prepared in advance, the mixture can be made one or two days before use, or even poured into molds and baked at the last minute.