My heart skipped a beat!

Who doesn’t like chocolate and more specifically  a gooey, decadent dessert with a molten middle? It is so irresistible that I started a diet for just the thought of having it. This dessert is perfect for the festive season, as it can be made way ahead of time. They will sit happily in the fridge overnight, or in the freezer for up to a month.

Ingredients:
Serving: 10 pieces
400g Dark chocolate
180g Butter
160g Flour
200g Sugar
8 Egg yolks
10 Eggs
1 tsp Vanilla powder

1. Preheat the oven at 200°C
2. Melt the chocolate and butter together and stir until smooth. Leave to cool for 10 minutes.
3. Put the eggs and yolks with the vanilla together in a robot and whisk them until they form a mousse.
4. Pour the melted chocolate into the egg mixture and beat well
5. Sift the flour and sugar into the mixture until the mixture is completely combined to a loose cake batter
6. Cut baking sheet and put them inside the ring molds on a baking tray then divide evenly the batter between the molds.
>> The fondants can now be frozen for up to a month and cooked from frozen. To bake from frozen, simply add 5 minutes more to the cooking time.
7. Cook for 10 minutes until the tops have formed a crust and they are starting to come away from the sides of their molds.

You can top the fondant with an ice cream scoop but I would highly recommend caramel and pecans for the festive season.

Bon Appetite,
The Urban Apron