Serve the deliciously runny chocolate fondant with vanilla ice cream and fresh berries.
•••
Ingredients:
250 g dark chocolate
250 g butter
5 egg yolks
5 eggs
125 g sugar
75 g flour
Melt the chocolate and butter in a water bath. Lightly beat the eggs, yolks and sugar. Stir into the chocolate mixture. Sift the wheat flour into the mixture and stir gently. Divide the batter into moulds. Preferably use silicone moulds, but a muffin tin also works well. Bake at 190 degrees for 4 minutes. Take the fondants out of the oven. Leave to cool for about 10 minutes before removing them from the moulds. The fondant
should be runny inside. This recipe can also be found in the cookbook “Mickes söta”.
