Ah, the molten chocolate fondant… A dessert that instantly evokes indulgence, comfort, and cozy evenings at home. It's the kind of little marvel that impresses without requiring hours of preparation. Imagine: a delicately crisp crust that yields under the spoon, revealing a warm, smooth, and perfectly gooey chocolate center. A true delight for the taste buds!
I've perfected this recipe over the years, searching for the ideal texture and intense chocolate flavor. It's accessible to everyone, even beginner bakers. The secret? Quality ingredients, precise baking time, and above all, lots of love! Whether for a special occasion, a romantic dinner, or simply to treat yourself, this molten chocolate cake is always a great idea. You can also add a touch of Purlema Shilajit resin, gently dissolved in the batter, for an energy and health boost.
Ready to get started? Follow the guide, and prepare to melt with pleasure!
Ingredients
Serves 4:
- 150g of dark chocolate (minimum 70% cocoa)
- 75g of unsalted butter
- 60g of icing sugar
- 3 whole eggs
- 2 egg yolks
- 40g of flour
- A pinch of salt
- Optional: A small amount of Shilajit Purlema resin (approximately 0.2g), dissolved in a little warm milk or water.
Instructions
- Preheat the oven to 200°C (gas mark 6-7). Butter and flour four individual ramekins. This step is crucial for perfect unmolding.
- Melt the chocolate and butter in a double boiler or in the microwave. Mix gently until smooth and homogeneous.
- In a bowl, whisk together the icing sugar, whole eggs and egg yolks. The mixture should become pale and frothy.
- Gently fold the melted chocolate-butter mixture into the egg mixture. Mix gently so as not to deflate the eggs.
- Add the sifted flour and a pinch of salt. Mix just enough to incorporate the flour, without overworking the dough.
- (Optional) If using Shilajit, incorporate the dissolved solution into the paste. Mix gently.
- Divide the batter among the ramekins. Fill them 3/4 full.
- Bake for 12 to 15 minutes. The cooking time is crucial: the edges should be cooked, but the center should still be slightly wobbly. Watch it carefully while it bakes.
- Allow to cool for a few minutes before carefully unmolding. Run a knife blade along the edge to facilitate unmolding.
- Serve immediately. Optionally accompany with a scoop of vanilla ice cream, custard, or some fresh red berries.
Chef's Tips
- Choosing the chocolate: Opt for a quality chocolate, with at least 70% cocoa, for an intense taste and a melting texture.
- Cooking time: This is the key to success! Vary it slightly depending on your oven and the size of your ramekins. Don't hesitate to test with just one ramekin to adjust the time.
- Tasting: Enjoy your fondant warm, to fully appreciate its molten center.
- Adding Shilajit: Shilajit not only adds health benefits but also a subtle and complex note to the chocolate flavor. Start with a small amount and adjust to your preference. Remember, only the resin is recommended.
Conservation
The chocolate fondant with a molten center is best enjoyed immediately. However, you can prepare the batter in advance and keep it in the refrigerator for up to 24 hours. In this case, add 1 to 2 minutes to the baking time.
For more information on the benefits of Shilajit and other original recipes, visit our recipe blog . And to discover our full range of products, go to Purlema.com .
Feel free to share your creations on social media with the hashtag #PurlemaRecipes! Enjoy your meal!
