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Easy - 10 Min
Do you like gourmet desserts full of chocolate? There are hundreds of variations that exist but after trying several of them, here is the one I prefer. I like it when my chocolate fondant has a melting heart when cut. Spices once again make all the difference.It is a recipe that is accessible to everyone and very fast. I advise you to serve it with vanilla ice cream and vanilla syrup in a V-shaped topping.I look forward to hearing your feedback on this ode to epicurean love. The spicy version can be made with my two homemade spice blends or my Timut pepper from Nepal or a touch of Tonka Bean from Brazil. You will discover on each sheet the aromatic melody it will bring to your recipe.
180g of 70% dark chocolate
150g semi-salted butter
170g cane sugar
55g of flour tm55
3g of one of my spice mixes - special pastry or 3g of my Timut pepper from Nepal or a touch of tonka bean from Brazil.
Melt your chocolate with your butter at 60°c or low temperature with one of my spice mixes or a little of my Timut pepper from Nepal or a touch of tonka bean from Brazil.
Add your cane sugar and mix.
Add your 3 eggs and stir vigorously until a homogeneous material is obtained.
Add your flour as you go while stirring so as not to make lumps.
Place your dough in silicone moulds of your choice
Preheat your oven to 200°C and wait 10 minutes until it is hot.
Bake your chocolate fondant for 12 minutes at 200°c.
Put in the refrigerator for 10 minutes after leaving the oven and enjoy.