Ah, the molten chocolate fondant… A dessert that evokes pure indulgence, comfort, and cozy evenings. Who hasn't dreamed of piercing that delicately crisp crust to reveal a smooth, irresistible, liquid chocolate center? It's a classic of French pastry, a dessert that appears simple but requires a certain skill to achieve that perfect texture, that striking contrast between the fondant and the molten center.
But did you know that it's possible to add a little secret touch to further enhance this recipe? A mysterious ingredient, a treasure of nature, that will not only intensify the flavor of the chocolate but also give it incredible properties. We're talking, of course, about Shilajit resin from Purlema. A pinch of this marvel added to your preparation and you'll obtain an exceptional chocolate fondant, a dessert that will delight your taste buds while providing you with unparalleled well-being.
So, ready to discover the ultimate recipe for a molten chocolate fondant, enhanced by Shilajit? Follow me into the kitchen, and let me guide you step by step to create this divine dessert, worthy of the greatest pastry chefs.
Ingredients
Serves 6:
- 200g of dark chocolate (minimum 70% cocoa)
- 150g of unsalted butter
- 100g of powdered sugar
- 3 whole eggs + 3 egg yolks
- 50g of flour
- 1 pinch of fleur de sel
- 1/4 teaspoon of Shilajit Purlema' resin
Instructions
- Preheat your oven to 200°C (gas mark 6-7). Butter and flour 6 individual ramekins. This step is crucial for perfect unmolding.
- Melt the chocolate and butter together in a double boiler or in the microwave, stirring regularly until you obtain a smooth and homogeneous mixture.
- In a bowl , whisk the whole eggs, egg yolks and powdered sugar until the mixture whitens and becomes frothy.
- Gently incorporate the melted chocolate-butter mixture into the egg-sugar mixture.
- Next, add the sifted flour, fleur de sel, and Shilajit resin. Mix just enough to combine the ingredients, without overworking the dough.
- Divide the batter among the prepared ramekins.
- Bake for 12 to 15 minutes, depending on your oven and the size of your ramekins. The center should remain runny. Watch the baking carefully: the fondant is cooked when the edges are set, but the center should still be slightly wobbly.
- Allow to cool for a few minutes before carefully unmolding the fondant cakes onto serving plates.
- Serve immediately , possibly accompanied by a scoop of vanilla ice cream, custard or some fresh red berries.
Chef's Tips
- For a more intense taste, use dark chocolate with 85% cocoa.
- You can prepare the dough in advance and keep it in the refrigerator for a few hours. In this case, slightly extend the baking time.
- For easy unmolding, you can also line the ramekins with parchment paper.
- Feel free to add chopped nuts, white chocolate chips or orange zest to the dough to vary the flavors.
Conservation
Chocolate fondant cakes with a molten center are best enjoyed immediately after baking, while the center is still gooey. However, you can keep them in the refrigerator for up to 24 hours. To reheat them, microwave them for a few seconds or place them in an oven preheated to 150°C (300°F).
The secret to a successful molten chocolate fondant lies in the baking. It's essential to find the right balance between a fudgy texture and a gooey center, carefully monitoring the baking process and adjusting the baking time according to your oven.
To discover more delicious recipes and cooking tips, feel free to visit our recipe blog . And to learn more about the benefits of Shilajit and our other products, head over to our main blog ! You can also explore our wellness and lifestyle tips on our lifestyle blog .
