Fondan
4 servings
40 minutes
Fondant is a refined French delicacy that combines a delicate chocolate texture with a warm, flowing center. Its history begins in France, where pastry chefs sought to create a dessert that perfectly conveys the richness of chocolate flavor. This dessert is a symbol of sophistication and luxury, served in the finest restaurants around the world. Made from dark chocolate, butter, eggs, and a small amount of flour, fondant has a rich cocoa flavor with subtle caramel notes. It is important to bake it correctly so that the center remains soft and flowing, creating an amazing contrast with the dense edges. Fondant pairs perfectly with ice cream, berries or nuts, enhancing the flavor nuances. Its elegant taste and tender consistency make this dessert true culinary magic.
1
We melt chocolate and butter in a water bath. We let the chocolate cool to a temperature of 30-36°C.
- Dark chocolate 70%: 170 g
- Butter: 150 g
2
Beat the eggs and sugar until the sugar dissolves.
- Chicken egg: 5 piece
- Sugar: 70 g
3
We add eggs and sugar to the chocolate and mix.
- Chicken egg: 5 piece
- Sugar: 70 g
- Dark chocolate 70%: 170 g
- Butter: 150 g
4
Add flour and mix again.
- Wheat flour: 70 g
5
Grease the mold with oil and sprinkle with cocoa. Pour in the batter and completely submerge the frozen filling cubes so that they are covered by the batter.
- Butter: 150 g
- Cocoa powder: 2 tablespoons
6
Send to the oven for 8-10 minutes, the fondant should bake, and the center should remain slightly moist.
7
Remove from the oven and let cool for 2-3 minutes, then flip the fondant onto a plate.