EMILY'S CHOCOLATE FONDANTS

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EMILY'S CHOCOLATE FONDANTS image

Categories     Chocolate     Dessert

Yield 6 people

Number Of Ingredients 12

For the fondants:
1 tablespoon plus 2 sticks unsalted butter
unsweetened cocoa powder
8 oz. dark chocolate, Lindt or Valrhona (70% cocoa solids), chopped
4 large eggs
4 large egg yolks
2/3 cup sugar
1/3 cup all purpose flour, sifted
For the sauce:
1 cup whipping cream
8 oz. dark chocolate (70% cocoa solids), chopped
Vanilla ice cream

Steps:

  • To make the fondants: Preheat the oven to 400 o F. Coat six 3/4 cup custard cups with one tablespoon butter. Dust the molds with cocoa powder, rolling each mold to count. Tap out excess. Stir the chocolate and the two sticks butter in a heavy medium sauccepan over low heat until smooth. Using an electric mixer, beat the eggs, egg yolks, and sugar in a large bowl until pale and doubled in volume; this will take 3 to 5 minutes. Fold in the melted chocolate mixture. Add the flour and whisk until smooth. Pour into the prepared molds, dividing equally. Bake for 8 to 10 minutes, utiil slightly puffed and just set around the sides. The center should be liquid. Let the fondants rest for 3 to 4 minutes. To make the sauce: Bring the cream just to a simmer in a heavy medium saucepan over medium heat. Turn off the heat and add the chooped chocolate. Stir constantly until melted and smooth. To serve: Place a plate over each fondant and invert, givving a sharp shake to loosen. Spoon chocolate sauce over and serve with vanilla icecream.

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