At home everyone loves chocolate.. but how can’t we? Venezuela has one of the greatest exotic types of chocolates in the world. Last month Pierre Hermé presented the ORIGINE collection of the venezuelan finest chocolate.. I bought 2, the Porcelain and the Chuao ones.. Yummm.
For the Past 2 weeks my husband has being begging for a Chocolate fondant, and yesterday was his lucky day. I decided to surprise him with nice and soft, inside runny heart little fondants.
The recipe I will give you is very easy but everything depends of the temperature of your oven. if it’s too hot, the fondant heart will not be runny as desire. so please check before putting the molds inside of it.
For the Chocolate Fondants you will need.
- 50 gr of sugar
- 90 gr of butter
- 40 gf of flour
- 125 gr of chocolate bar
- 4 eggs
Preheat the oven at 175 – 180° C
In a bowl combine the chocolate bar cut in pieces and the butter. Put the bowl in the microwave for 30 seconds and stir. If the chocolate isn’t melted yet put it back in the microwave for 30 sec more.
In another mixing bowl, crack the eggs and mix with the sugar until uniform.
Incorporate the chocolate/ butter mix to the eggs and mix energetically.
Slowly, add the flour to the mix and incorporate delicately. (lump free)
Butter and flour your small cupcakes molds, pour the batter and cook in the oven for 8 minutes.