507711655-Opera-Patisserie-Cedric-Grolet-1

CHOCOLATE FONDANT
Serves 6
Preparation time: 15 minutes
Cooking time: 6 minutes
Resting time: 30 minutes
4¼ ounces (120 g) Guanaja chocolate
½ cup (1 stick/110 g) unsalted butter
½ cup packed (120 g) light brown sugar
3½ large (180 g) eggs (¾ cup)
⅓ cup (40 g) all-purpose flour
2½ teaspoons (6 g) unsweetened cocoa powder
2 teaspoons (10 g) whole milk
Melt the Guanaja chocolate with the butter in a bain-marie. Add the
brown sugar, then the eggs, flour, and cocoa powder (sifted), and
finally the milk.
Line 2¼-inch (5.5-cm)-diameter cake rings with parchment paper, fill
them with the batter, and freeze for 30 minutes.
Preheat the oven to 395°F (200°C). Bake the fondants in the oven
for about 6 minutes.