Chocolate Fondant

Method5 steps · about 30 min

1. 1

   Step 1: Coarsely chop the dark chocolate (150 g) and melt in a heatproof bowl over gently simmering water, keeping the bowl above the water. Stir in the 80 g batter butter until combined and remove from heat. In another bowl combine the two pasteurized eggs, pasteurized yolk,90 g powdered sugar and vanilla bean (1) seeds.

   Uses 150 g dark chocolate · 90 g powdered sugar · 80 g butter · 2 pasteurized eggs · 1 pasteurized egg yolk · 1 vanilla bean · water for double boiler, not added to chocolate

2. 2

   Step 2: Beat the egg/sugar/vanilla mixture until light and fluffy. Pour in the melted chocolate/butter mixture and beat until combined.

   Uses 150 g dark chocolate melted with 80 g butter · two pasteurized eggs and extra yolk with 90 g powdered sugar and vanilla seeds

3. 3

   Step 3: Sift in the flour and unsweetened cocoa (10 g) and fold into the chocolate egg mixture.

   Uses 20 g type 00 flour · 10 g unsweetened cocoa powder · whipped egg mixture combined with melted chocolate/butter

4. 4

   Step 4: Butter (to taste) six molds about 7 cm wide and 4 cm high with the separate mold butter and dust with brown sugar (to taste). Fill two-thirds full with batter. Bake in a preheated conventional oven at 180°C (350°F) for 9–10 minutes until the edges are set and the centers remain soft; timing depends on mold size. Remove immediately.

   Bake fondants · 10 minUses Butter to taste · Brown sugar to taste · chocolate egg mixture with sifted flour and cocoa

5. 5

   Step 5: Carefully invert the warm fondants onto serving plates, dust with the separate garnish powdered sugar (to taste) and serve immediately.

   Uses Powdered sugar to taste · six filled molds baked 9–10 minutes with set edges and fluid centers