Chocolate fondant

Ingredients for 1 servings:

• 100 g chocolate (dark), approx. 77% cocoa content
• 100 g butter
• 3 eggs
• 85 g sugar
• 60 g flour
• Butter, for the mold
• e.g. powdered sugar, for dusting
• n. B. Sauce, (vanilla)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 32 minutes

Chocolate soufflé, small chocolate cake with a liquid center

Break the chocolate into pieces about 2-3 cm in size and place them in a bowl with the butter in the microwave for 2 minutes. Then stir the melted chocolate-butter mixture well, set aside, and let it cool. Combine the eggs and sugar in a mixing bowl, then add the flour and mix thoroughly. Then stir in the cooled chocolate-butter mixture until you get a nice, smooth mixture. Now the whole thing needs to go into the refrigerator for at least 30 minutes (preferably 1 hour). This is important to keep the center as liquid as possible. Preheat oven to 230°C fan/convection oven. Now grease a muffin tin (I recommend a soft silicone one, as the cakes are very delicate and soft after baking) with butter and divide the cold batter from the refrigerator, which should now be very thick, into the cups, leaving about 5 mm of space to the top. Tap the tray on the countertop to allow the batter to settle into every nook and cranny. Now place the muffin tray in the preheated oven and bake for 6.5-7 minutes. Then let it rest for 5-10 minutes (depending on the resting time, the center will still be very runny and will leak out). Be careful when removing the muffins from the tray, as they can easily be damaged! Serve with powdered sugar and vanilla sauce.