And here we are... for the last post of 2017. I would like to share with you an easy, quick and scandalously yummy recipe from Norbert Tarayre. Norbert is a young and renowned French chef who presents a weekly TV cooking show that we love, called “Norbert, commis d’office”.
For 2018, I wish you a Happy Hygge Year because happiness lies in the simple things that life offers us every day. Take care of yourself and never forget to spread kindness and solidarity around you.
Now, prepare the chocolate fondant, put a bottle of bubbles in the fridge and light the candles because the countdown to the New Year has started...tick, tock, tick, tock.....
Lots of love
200g 70 % cocoa dark chocolate
200g butter, room temperature
Icing sugar for decoration
Preheat the oven to 190ºC.
Melt the chocolate and butter in a bain-marie.
Whisk eggs and sugar to a frothy mixture. Add the flour while mixing.
Add the melted butter-chocolate mixture while stirring.
Butter and flour a mould.
Pour the mixture into the mould. Bake for 22 minutes at 190ºC.
Remove the fondant from the oven and leave to cool slightly in the mould before turning out onto a wire rack to cool completely. Sprinkle the fondant with icing sugar.
Tip: can be made one day advance - it is even better.