We know the risk with the chocolate cake is that it is a little dry if it is overcooked; to avoid this we will be careful during cooking. Cooking only if you wish quickly to preserve a runny heart, will then transform the soft chocolate into a delicious semi-cooked with a crispy crust.
Containment and cake:chocolate fondant, always a good idea!
But if you want a chocolate fondant since that is the project, know that it must be slightly trembling; if you insert the blade of a knife into it, it should come out slightly moist. You will accompany it if you have, with a small scoop of old-fashioned vanilla ice cream and a sigh of satisfaction at the first bite. Go good app!
GENERAL INFORMATION
- PREP TIME:15 MINUTES
- COOKING TIME:25 MINUTES
- RECIPE FOR 6 PEOPLE
INGREDIENTS
- 1 DESSERT DARK CHOCOLATE BAR (200 G)
- 120 G SOFT BUTTER
- 3 EGGS
- 120 G OF POWDERED SUGAR
- 50G FLOUR
- 1 PINCH OF SALT
PREPARATION
- 1. Break the chocolate into pieces and melt them in a saucepan over low heat with 2 tablespoons of water. Remove from heat and let cool.
- 2. Preheat the oven to 210°C (th. 7). Work the butter with the sugar in a mixing bowl. Add the melted chocolate, then incorporate the eggs one by one as well as the flour and salt.
- 3. Pour the chocolate batter into a spring form pan or pie pan lined with parchment paper.
- 4. Bake for around 20 minutes. Remove from the oven and let cool completely.
