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FONDANTS AU CHOCOLAT
Serves: 6
Preparation time: 20 minutes If they like it, it serves 6 otherwise
Cooking time: 8 minutes
Totaltime: 0 minutes
Ingredients
- 3 tablespoons unsalted butter
- 6 ounces semisweet chocolate
- 1 pinch salt
- 1 tablespoon unsweetened cocoa
- 2 egg yolks
- 4 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon cornstarch
- 2 teaspoons sugar
- For the cream:
- 1/2 cup heavy cream 1 teaspoon confectioners' sugar 1 teaspoon instant vanilla pudding 1 teaspoon vanilla.
Preparation
-
Preheat oven at 400 degrees. Melt the butter in a pot. Add chocolate, salt, cocoa and egg yolks, and mix until smooth. Set aside.
Butter 6 ramequins, 3 inches in diameter. Whip the egg whites with the cream of tartar. Gradually add the cornstarch and sugar. Continue beating until the whites are firm. Fold into the chocolate mixture. Spoon into the prepared molds.
Bake for 6 to 8 minutes.
Top should be firm. Remove from heat and unmold immediately on the center of serving plates. Whip the cream with the sugar, vanilla pudding and vanilla. Pipe a star of whipped cream on each warm cake.
main ingredients: chocolate eggs cream type of dish:
dessert
Country cuisine:
France specific recipes:
Chef-recipe season and occasion:Valentines-Day Type of meal:
dinner
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