Fondant au chocolat (also known as Moelleux au chocolat) is Doug's favorite French dessert. This recipe turned out perfectly like a French bakery. You'll need a kitchen scale. I used a stand mixer, but you could also use a wooden spoon.
7 oz GOOD QUALITY chocolate (preferably at least 70% cacao), finely chopped
5 oz butter, softened (10 tablespoons)
5 oz sugar (3/4 cup)
2 oz flour (1/2 cup)
3 eggs
1-2 tablespoons powdered sugar for decorating
Preheat oven to 300. Melt chocolate in a double boiler or heatproof bowl over a pan of barely simmering water. Remove once melted and allow to cool slightly. In a large bowl, mix butter and sugar into a smooth paste. Add eggs one at a time, alternating with flour. Mix thoroughly. Stir in melted chocolat, mixing thoroughly until a smooth batter is obtained. Butter the sides of a round cake pan and line the bottom with parchment paper. Pour batter into cake pan and spread evenly. Bake 40-45 minutes or until cake tester comes out clean but with a few crumbs sticking to it. Allow to cool, then remove by inverting on a cooling rack. Sprinkle with powdered sugar and refrigerate until 2 hours before serving.
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