Fondant, runny, semi-cooked or dark chocolate lava cake
The chocolate fondant that we love with the center flowing like a volcano is a real delight to end a good meal. Served with a scoop of vanilla ice cream it will
The chocolate fondant that we love with the center flowing like a volcano is a real delight to end a good meal. Served with a scoop of vanilla ice cream it will be perfect.
Time
30 min. =
10 min. +
10 min. +
10 min.
Utensils
1 mixing bowl 1 whisk 4 ramekine
Ingredients for 4 parts
-
3 eggs (195 g)
allergen ! -
60 g. butter
allergen ! - 50 g. sugar
- 0.50 tea s. sea salt
-
45 g. flour
allergen ! - 110 g. dark chocolate 70%
Steps
- Melt the butter and chocolate in a bain-marie then set aside.
- Whip the eggs with the sugar for a few seconds.
- Incorporate everything and mix.
- Add the sifted flour and salt and mix again with a whisk until smooth.
- Film the bowl on contact and place it in the refrigerator for 30 minutes so that the dough rests and firms up a little.
- Butter and flour the ramekins.
- Preheat the oven to 200°C fan-forced.
- Pour the rested dough into the ramekins up to ¾ of their height.
- Cook for 7 to 10 minutes, testing the center with a knife to ensure it remains medium-cooked.
- Once warm, unmold and serve.