Choco Fondant using a Thermomix
(4.8)
Preparation time
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Dive into the decadent world of chocolate fondant ramekins, where each bite is a molten treasure waiting to be discovered! Originating from the culinary hearts of France, this dessert is famously known as 'moelleux au chocolat'—a name that literally translates to 'soft chocolate.' With just a handful of ingredients, including rich dark chocolate and velvety butter, this dish is as indulgent as it is simple. Imagine cracking open the delicate crust to reveal a luscious, gooey center that flows like a river of chocolate bliss. Perfect for impressing guests or simply treating yourself after a long day, these ramekins are a chocolate lover's dream come true. Fun fact: the dish was reportedly invented by a French chef who accidentally undercooked a chocolate cake, and the rest is history!
Ingredients
- 120 g Dark chocolate
- 120 g Butter
- 2 Eggs
- 70 g Granulated sugar
- 50 g Flour t55
- 5 g Icing sugar
Steps
Chocolate Mixture
- Preheat the oven at 200°C.
- Add 120 g of dark chocolate, 120 g of butter in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Mix manual: 3:00min / 50°C / Speed 2.
- Scrape down the sides of the bowl with a spatula.
- Add 2 eggs, 70 g of granulated sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 50 g of flour t55 in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
Baking
- Grease and flour two ramekins.
- Pour the content of the food processor bowl in the ramekin.
- Cook in the oven at 200°C during 12min.
- Check the lava cakes after 12 minutes, if the edges are set but the center is still soft, they are ready. Otherwise, bake for up to 15 minutes.
- Serve Hot.
- Let the ramekins cool slightly before inverting them onto plates.
- Sprinkle 5 g of icing sugar on a plate.
- Serve Immediately.
