FONDANT AU CHOCOLAT
“Fondant au chocolat, also known as molten chocolate cake, is one of the easiest desserts to make. Be sure not to overbake these as you want the centre to be deliciously molten and gooey. Served warm, it is so delicious and decadent.”
— Betty Hung
2⁄3 cup (160 g) unsalted butter, ■ room temperature
1 cup (240 g) dark couverture ■ chocolate, chopped, at least 60 per cent cocoa (I used Valrhona Alpaco)
4 large eggs, room temperature
■ 3/4 cup (180 g) granulated sugar
■ 1/2 cup (120 g) all-purpose flour
■ Butter and cocoa powder, for the
■ baking moulds Powdered sugar, to dust the top ■ Method
1. In a double boiler over simmering water, melt the butter and chocolate. Make sure the water is simmering and not boiling. Stir the mixture every few minutes as it melts. Take it off the heat once it becomes cohesive.
2. In a separate bowl, beat the eggs and sugar until light and fluffy — about three minutes. Pour in the warm chocolate mixture and whisk until it’s incorporated. Sift the flour and fold it in with a rubber spatula. Transfer the batter into a clean container and allow it to rest in the refrigerator overnight or 12 hours.
3. When ready to bake, preheat the oven to 375 F (190 C). Butter six half-cup (120 mL) ramekins or baking cups. Dust the insides with cocoa powder (rather than flour), so the cakes don’t come out with white spots. Scoop or spoon the rested of the batter into the moulds and place them on a baking tray.
4. Bake the cakes for 12 to 15 minutes until they are cooked around the edges and still soft and runny in the centre. Let them cool for about 10 minutes.
5. While warm, invert them onto a serving plate and dust them with powdered sugar. The cakes are best served warm for the runny centre. Cooled cakes can be gently reheated before serving.
Tip: Unmould the cakes while they are still warm; they will come out much cleaner than when cold.
Recipe reprinted with permission from French Pastry 101 by Betty Hung, Page Street Publishing Co. 2018. Available Nov. 6.