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
Ingredients
200g
70 % cocoa dark chocolate
200g
sugar
200g
butter, room temperature
30g
flour
5 eggs
Icing
sugar for decoration
Preparation
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.
