Fondants Chauds au Chocolat
(for 8 fondants)
Melt 200g of chocolate in a bain-marie and keep another 80g in 8 small pieces.
Add to the melted chocolate 100g of butter, homogenize.
Add 6 eggs, homogenize.
Add 150g of powder sugar, homogenize,
Add 50g of flour; homogenize.
Butter 8 ramekins. Fill two thirds of each one with the mixture. Add a piece of chocolate in each ramekin. Pour the rest of the mixture.
Warm-up an oven to 240°C.
Bake the ramekin 10 minutes, serve immediately. Caution: Hot!
Tips for U.S. located cooks: We know dark chocolate is a very difficult item to find in food stores. We noticed that Trader Joe's sometimes imports good one. Try to find chocolate with at least 50% cocoa. More is better. And avoid industrial so-called 'chocolate' that is often mainly sugar with flavorings.