An Irresistible Chocolate Fondant with a Molten Centre
Method
First, prepare the ganache. Heat the cream and pour it over the chopped chocolate. Stir until smooth, then spoon small portions onto baking paper or into small moulds and freeze until firm. Next, make the sponge mixture. Place the butter and chocolate in a large bowl and melt them in the microwave in one-minute intervals, stirring between each one. Once completely melted and smooth, add the eggs, sugar, baking powder and flour, then mix well. Line individual moulds with baking paper and cover the base of each one with a thin layer of the mixture, no more than around 2cm deep. Bake at 200°C for five minutes to create a firm base. Place a frozen portion of ganache in the centre of each mould -- a filled chocolate can also be used -- and cover with the remaining mixture. Return to the oven and bake at 200°C for 10-12 minutes. Remove from the oven and leave to rest for five minutes. Serve warm, dusted with icing sugar.
EM
An Irresistible Chocolate Fondant with a Molten Centre
