Try this traditional home-style chocolate fondant, perfect with a glass of '08 Margan Family botrytis semillon.
Gently heat the chocolate over a double boiler
Melt the butter in a pan
Add the sugar to the butter and cook on a low heat until the sugar is mostly dissolved
Mix the butter and sugar with the melted chocolate
Gradually add the whisked eggs, one at a time
Pour into greased muffin moulds and place in a pre-heated oven at 110 degrees Celsius for 35 minutes
Remove from the oven but leave in the moulds for 10 minutes to set. Pop out and serve with vanilla bean ice cream. (I also like to add a selection of dehydrated, fresh raspberries and coulis for some different textures and excitement on the palate)
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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