Ever since I was little, I consider myself a true chocoholic. When the time comes to pick dessert, the most likely choice is always chocolate for me.
And in baking, chocolate is the most versatile. It works well with so many flavors, takes such different forms (liquid, creamy, sólid), it can be the main star or a companion ingredient… When in doubt, I always come back to chocolate.
The recipe I bring you today is a classic. With just 5 ingredients (or 6, if you count the two types of chocolate involved), it is also quite quick to prepare, which makes it one of my main “emergency” picks. For when we are in a hurry, but can’t pass on a sweet treat.
It is a fondant, also known as a petit gâteau. On the outside, fluffy dark chocolate. On the inside, creamy milk chocolate. What more could anyone ask for?
Double Chocolate Fondant
Ingredients
- 150 g dark chocolate
- 75 g unsalted butter
- 3 eggs
- 60 g white sugar
- 80 g all-purpose flour
- 100 g milk chocolate
Instructions
- Pre-heat the oven to 175 ºC.
- Grease with butter four ramekins or small cake molds of about 8 cm diameter.
- In a bowl, melt the chocolate and the butter in the microwave, mixing with a spatula.
- In a seperate bowl and with a hand whisk, beat the eggs with the sugar until it is incorporated.
- Then, add the chocolate and butter mixture, continuing to mix with the hand whisk.
- Carefully fold the flour into the mixture using the spatula.
- Distribute the mixture across the flour ramekins, filling them about 3/4 of their capacity.
- In each of the fondants, place about 25 grams of milk chocolate squares. Press them down until they are fully covered and in the center of the fondant.
- Bake them for about 8 to 12 mins. Let the fondants cool slighty and then turn the ramekins over to serving plates. Serve with your favorite ice cream.
