280 g semi or bittersweet chocolate (preferably 70
% cocoa)
145 g butter
4 eggs
100g sugar
65g all-purpose flour
Method
Preheat oven to 375 deg F
Grease 8 muffin tins or cups; paper muffin bake
cups can also be used.
Break the chocolate into small pieces and melt it
with butter over hot water.
Beat the eggs with sugar and mix with flour.
Slowly fold in the melted butter and chocolate.
Bake at 375 degrees for only 11 minutes;
the outer part should be cooked and the
inner part liquid.
The Chocolate Fondants may be served hot on
its own or with custard, whipped cream, ice cream and /
or berries. The Fondants may be dusted with icing sugar.
If your fondants stick to the tin/cup after baking, you
should try lining the tins/cups with aluminum foil and
grease the lined tins/cups well before use. You can also
use paper muffin bake cups.
Variations
You may use pudding/soufflee cups instead of
muffin cups and serve the fondants in the cups in
order to avoid the difficulty of removing the fondants
from the muffin cups.
You may add two tablespoons of orange liqueur and
finely grated rind of one orange. This gives a
delicious orange-chocolate flavor.
You may try adding some ground cinnamon and nutmeg
or cloves to the chocolate and butter mixture.
You may add some mint flavoring.
Serving suggestion: serve with an orange and star
anise ice cream.
