Yes to happy gatherings! Chocolate is a dessert staple and this fondant cakes with vanilla custard sauce are a perfect combo to end a meal. You can enjoy them at room temperature or cold if you prefer, for those hot summer days.
Ingredients for 12 individual cakes (muffin size)
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1 cup ( 150g) dark chocolate 65%
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1/2 cup ( 125g ) butter
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4 eggs
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3/4 cup ( 160g ) granulated sugar
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1/2 cup (60g ) sifted flour
Method
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Preheat the oven on 356°F (180°C).
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Mix the chocolate cut into chunks and the butter cut into little cubes in a bowl and place the bowl in a bain marie. Let them melt slowly with the heat of the boiling water. Stir from time to time and remove from the heat.
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In a bowl, beat the eggs and the sugar until white and fluffy.
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Pour the eggs mixture on the melted chocolate and stir well.
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Then slowly add the sifted flour
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Line the molds as shown. You cut small squares of parchment paper and cut them to place them in the mold. Then pour the dough in each muffin mold.
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Bake in the oven for 7-8 minutes.
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Let cool down on a rack
These chocolate fondant cakes are just the perfect indulgence. You have them with vanilla ice cream or try our vanilla custard sauce. This is a perfect match!
For the vanilla custard sauce:
Ingredients:
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4 egg yolks
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1/2 liter of milk
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1/2c (100g) sugar
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1 vanilla pod
Method:
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Split the vanilla pod lengthwise, place it in a saucepan with the milk and slowly bring it to a boil.
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In a big bowl, stir het egg yolks and the sugar until whitened. Pour the vanilla milk in the eggs-sugar mixture and stir well.
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Put back on low heat and stir constantly during 5-7 minutes until the sauce has slightly thicken.
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Put in a nice bowl and let cool down.
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Perfect at room temperature or cold.
