Fondant, runny, semi-cooked or dark chocolate lava cake
The chocolate fondant that we love with the center flowing like a volcano is a real delight to end a good meal. Served with a scoop of vanilla ice cream it will be perfect.
Ustensiles
Ingrédients — 4 parts
Préparation
Melt the butter and chocolate in a bain-marie then set aside.
Whip the eggs with the sugar for a few seconds.
Incorporate everything and mix.
Add the sifted flour and salt and mix again with a whisk until smooth.
Film the bowl on contact and place it in the refrigerator for 30 minutes so that the dough rests and firms up a little.
Butter and flour the ramekins.
Preheat the oven to 200°C fan-forced.
Pour the rested dough into the ramekins up to ¾ of their height.
Cook for 7 to 10 minutes, testing the center with a knife to ensure it remains medium-cooked.
Once warm, unmold and serve.