Fondants de Chocolate sin Harina

Es imposible resistirse al delicioso chocolate fundido de un pastel fondant. Estos fondants de chocolate sin harina se pueden preparar con antelación.

📝 Ingredients

• 50 g butter (plus extra for greasing, 1/2 stick)
• 50 g 70% cocoa chocolate (roughly chopped, 1 3/4 oz, bittersweet)
• 1 large egg
• 1 egg yolk
• 25 g brown sugar (2 tbs)
• 12 g cocoa (plus extra for dusting, 1 1/2 tbs)

👨‍🍳 Instructions

1. 1Brush melted butter inside 2 dariole moulds. Refrigerate and brush with melted butter again. Dust with cocoa, turning the moulds to ensure the moulds are well coated.
2. 2Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water. Stir gently to combine well into a dark silky liquid and set aside to cool a little.
3. 3Beat the egg, egg yolk and sugar together in a stand mixer fitter with a paddle attachment for at least 5 minutes, until the mixture is thick and moussey, and leaves a little trail before slowly sinking back into the rest of the mixture.
4. 4Carefully fold in the melted chocolate and butter. Sift the cocoa over the top and fold in carefully.
5. 5Divide the mixture between the prepared moulds and refrigerate for up to 6 hours before cooking.
6. 6Preheat the oven to 200 celsius (400 Fahrenheit) ( if using a fan forced oven set the temperature at 180 celsius (355 Fahrenheit)) and place a baking tray inside.
7. 7Place the fondants on top of the hot tray and bake 9–12 minutes. If the puddings will be sitting around for a few minutes before serving err on the side of caution and go for the shortest baking time. Leave for 1 minute before turning out into a bowl.