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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fondant au Chocolat Recipe

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This recipe for Fondant au Chocolat is from The Mayo/ West Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
7 oz (200 g) bitter chocolate, preferably Tobler, Poulain or Lindt
6 oz (180 g) unsalted butter
6 large eggs
30 g (¼ cup) all purpose flour or 30 g almond flour
220 g (1 cup) sugar
Optional: About 2 Tbsp confectioner’s sugar or flaked almonds for decoration

Directions:
Directions:
1. Preheat the oven to 350º F (180ºC). Butter a 9 1/2 in (24 cm) non-stick cake pan and line the bottom with parchment paper.
2. Separate the eggs. Whisk the yolks with sugar.
3. Place a bowl over simmering water with chocolate and butter. Melt, then set the mixture aside to cool.
4. Whisk the egg yolks + sugar with the chocolate + butter. Add the flour.
5. Beat the egg whites in a large bowl until they just form firm peaks.
6. Add 1/3 of the egg whites to the chocolate batter and mix vigorously. Gently fold in the remaining whites.
7. Pour the batter into the prepared cake pan. Bake until the cake is firm and springy, about 23 min.
8. Turn onto a plate. Dust with confectioner’s sugar or sprinkle with almonds.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min plus 23 min baking time
Personal Notes:
Personal Notes:
I have good luck with Lindt 70%.
If you use almond flour, this recipe is gluten free.

 

 

 

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