Chocolate fondant

Irresistible. Made by my favourite pâtissier and partner in life.

For 4 persons

• 100 g dark chocolate for desert

• 2 eggs

• 23 g flour

• 53 g sugar

• 65 g butter

• 1 teaspoon of vanilla extract

• 20 g butter for the baking tins

• 1 tablespoon for the baking tins

1. Grease with the butter the inside of your baking tins and put them in the fridge for 5 minutes. Dust the inside with flour, turn them around to remove the excess.

2. Break the chocolat in pieces and heat it in bain-marie.

3. Outside the heat, add the butter cut in pieces and mix until fully melted.

4. Beat the eggs and the sugar. Very carefully add the melted chocolate, the vanilla extract and the flour.

5. Put the mixture in the baking tin and put in the fridge for at least 1 hour. It can be done a few hours before.

6. Preheat the oven at 210C. Put the tins and cook for 10 minutes.

7. Remove them wait 1 minute and carefully turn them down into your serving plate. Serve them straight away. They can be served with vanilla ice cream.