Intermediate · 8 min bake · 8 servings

Chocolate Fondant

A molten center is a matter of timing, not luck. Eight minutes at 200 °C and a 60% that stays fluid enough to run.

Ingredients

• 200 g Franceschi 60% chocolate, chopped
• 125 g unsalted butter
• 60 g white sugar
• 60 g wheat flour
• 4 small eggs, separated
• 1 pinch of salt
• 35 g liquid milk
• ½ tsp vanilla essence

Method

1. Melt the chocolate and butter in a bain-marie. Reserve off the heat.

2. Add the milk and vanilla and stir to integrate well.

3. Whiten the yolks with the sugar in a mixer with the wire whip until you reach the ribbon stage. Off the machine, fold in the melted chocolate, then the flour.

4. Whip the egg whites to stiff peaks with the salt and fold in with enveloping movements.

5. Bake at 200 °C for approximately 8 minutes.