"Avec leur coeur fondant, ces gâteaux au chocolat moelleux ne manquent jamais de ravir les convives. Ils sont pourtant réalisés avec des ingrédients simples du quotidien. Servez-les chauds avec une crème anglaise ou de la glace à la vanille."
C'est parti !
Cette recette pour 6 personnes se prépare en 18 minutes.
Voici ce dont vous aurez besoin :
Ingrédients
Pour les moules
50 g de beurre
50g de cacao en poudre
Pour les fondants
120g de chocolat noir, en morceaux
110g de beurre doux, coupé en cubes et à température ambiante
4 œufs
140 g de sucre en poudre
50 g de farine ordinaire
Melt 50g butter (Ingredients 1) for greasing the moulds.
Break the dark chocolate into pieces. Cube 110g butter (Ingredients 2) and leave out at room temperature to soften.
Fit the whisk tool to your stand mixer. Preheat the oven to 200℃.
Preparing the moulds
Brush the inside of 6 dariole moulds with the melted butter. Dust the sides of each mould with cocoa powder, rotating them so the sides are evenly coated. Tip any excess cocoa into the next mould and repeat, until all the moulds are coated. Place the moulds on a baking tray and put in the fridge to chill.
Melting the chocolate
Melt the chocolate and butter (Ingredients 2) in a pan over a low heat. Set aside to cool slightly.
Making the fondant batter
Add the eggs and sugar (Ingredients 3) to the mixer bowl. Attach the bowl to your machine and fit the splashguard.
Mix on speed Max for 3 minutes. Add the flour to the bowl and mix on speed 2 for a further 3 minutes.
Combining with the melted chocolate
Transfer the chocolate mixture into the mixer bowl and mix on speed Min for 1-2 minutes until combined, being careful not to knock out too much air.
Take the moulds out of the fridge.
Cozer o seu fondant
Divida o conteúdo uniformemente entre as formas, deixando um espaço de 2cm no topo de cada uma.
Coloque as formas num tabuleiro e leve ao forno durante 8 minutos.
Retire do forno e deixe repousar durante 1 minuto. Passe uma faca à volta da borda das formas e inverta-as para os pratos.
Sirva imediatamente com um pouco de natas ou de crème fraîche, ou com uma bola de gelado de baunilha.
