Teacup chocolate fondant

On a November Friday evening, after getting home, I desperately wanted something sweet, intense and chocolatey. In my cupboard, I found Cailler 64% Cocoa Dark Chocolate and this recipe came spontaneously into my mind.

To be honest, I avoid making this recipe because it is dangerously good. But I missed these yummies so much…I prefer to cook this cake in a teacup, it looks gourmand and it is original to serve a classic dessert in teacups.

For those who do not know, a chocolate fondant is obtained when a cake is baked until it is done on the outside, but soft and gooey in the centre. The secret to keeping the centre of the cake runny is to refrigerate the mixture for an hour before placing it in the oven.

Ingredients (4 teacups)

125g Cailler Cuisine Noir 64% (Cailler 64% Cocoa Dark Cooking Chocolate)

60 g butter

3 eggs

70 g sugar

30 g flour

Preparation: 15 min

Refrigeration: 1 hour

Cooking time: 10 minutes

Material: 4 teacups of 7-8 cm of diameter

1. Lightly butter the inside of the teacups and place them on the cold baking tray. Leave outside the oven.

2. Melt the chocolate in a bain-marie. Add the butter cut into small cubes and mix to a smooth cream.

3. In a bowl, beat the eggs with the sugar with an electric beater until they are pale and slightly foamy.

4. Pour in the chocolate cream and, using a spatula, gently fold in the flour.

5. Place the bowl with the mixture in a refrigerator 1 hour before cooking.

6. Fill the teacups with the preparation and place in the oven preheated to 200°C. Bake for 10 minutes at 180°C.

7.  Let them cool a little before serving.

Note: This is a slightly adapted Cailler recipe.