How To Cook Chocolate Fondant By Ricardo Madeirense | Easy Hot Molten Lava Cakes

This video About How To Cook Chocolate Fondant By Ricardo Madeirense | Easy Hot Molten Lava Cakes ✅ This video related moelleux au chocolat recipe.chocolate modeling recipe,how to make chocolate fondue at home,fondant au chocolat
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PREPARATION:
Chocolate fondant, also known as molten chocolate cake, is a delightful dessert with a gooey, molten center. Here's a simple recipe to help you make a delicious chocolate fondant:

Ingredients:
200g dark chocolate (at least 70% cocoa), chopped
150g unsalted butter
3 large eggs
3 egg yolks
100g granulated sugar
50g all-purpose flour
Cocoa powder (for dusting)
Butter (for greasing)

Instructions:

Preheat the Oven:
Preheat your oven to 200°C (392°F).

Prepare the Ramekins:
Grease the inside of individual ramekins with butter. Dust them with cocoa powder, shaking off any excess. This ensures the fondants easily release from the ramekins after baking.

Melt Chocolate and Butter:
In a heatproof bowl, melt the chopped chocolate and butter together. You can do this using a double boiler or by microwaving in short bursts, stirring in between until smooth. Allow the mixture to cool slightly.

Prepare the Batter:
In a separate bowl, whisk together the eggs, egg yolks, and sugar until well combined.
Add the melted chocolate and butter mixture to the egg mixture and whisk until smooth.
Sift in the flour and gently fold it into the batter until just combined. Be careful not to overmix.

Fill the Ramekins:
Divide the batter evenly among the prepared ramekins.

Bake:
Place the filled ramekins on a baking sheet and bake in the preheated oven for about 10-12 minutes. The edges should be set, but the center should still be
soft and slightly jiggly.

Check for Doneness:
Keep a close eye on the fondants as baking times may vary depending on your oven. The goal is to have a firm outer layer and a gooey, molten center.

Remove from the Oven:
Carefully remove the ramekins from the oven. Use oven mitts, as they will be hot.

Serve:
Allow the chocolate fondants to cool for a minute or two. If desired, run a knife around the edges of the ramekins to loosen the fondants.

Invert and Plate:
Invert each ramekin onto a serving plate. The fondant should easily slide out onto the plate.

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I AM RICARDO NUNES FROM MADEIRA PORTUAL . I AM A CHEF AND COOKING MORE THAN 30 YEARS , LIVING IN ENGLAND.
IN THIS CHANNEL I WILL COOK RECIPES FROM AROUND THE WORLD , THIS CHANNEL IS FOR FOOD LOVERS .

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