On the eve of Chocolate Week, which promises to tantalize the taste buds of many food lovers, Chef Wesley Ittoo, head chef at Chamarel Restaurant, reveals one of his signature desserts: the chocolate fondant. A classic that’s hard to resist!
Ingredients for 6 people
- 200 g of dark baking chocolate
- 100 g of butter
- 100 g of sugar
- 3 eggs
- 50 g of flour
- 1 pinch of salt
Preparation
- Preheat the oven to 180 °C.
- Butter 6 individual ramekins (or muffin tins).
- Melt the chocolate and butter together.
- Beat the eggs with the sugar.
- Add the melted chocolate and butter mixture.
- Stir in the flour and salt.
- Divide the batter among the 6 ramekins, filling them three-quarters full.
- For baking, aim for 8 to 10 minutes for a very runny center, 10 to 12 minutes for a soft, melt-in-your-mouth center, and 12 to 14 minutes for a cake that’s more fully baked but still moist.
- Let it rest for 2 minutes after removing it from the oven before serving.
Molten Center Version: Place a square of chocolate in the center of each ramekin before baking for an even more indulgent center.
