Fondant Au Chocolat

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Text”]

Print Recipe

Fondant Au Chocolat

Jose Campos’ favorite treat offered at the CommonWealth Coffeehouse & Bakery. “It’s one of our most popular pastries,” he said.

Cook Time

20 minutes

Servings

people

Ingredients

• 200 g Dark Chocolate
• 100 g Unsalted Butter
• 100 g Sugar
• 5 Eggs separated
• 4 tbsp Flour

Cook Time 20 minutes Servings people Ingredients 200 g Dark Chocolate 100 g Unsalted Butter 100 g Sugar 5 Eggs separated 4 tbsp Flour

Instructions

1. Melt the butter and chocolate together under a light flame.

2. Separate yolks from egg whites. Place the egg whites in the fridge to cool.

3. Mix the yolks into the butter-chocolate mixture. Add the sugar and flour. 
Add egg whites.
4. Grease and lightly flour eight small molds (cupcake pans will do). 
Fill molds with mixture.
5. Bake at 350 degrees for 20 minutes.
6. 
Let it cool before removing molds. Sprinkle lightly with powdered sugar and place a raspberry on top of each fondant.

Share this Recipe

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]