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fondant chocolate cake

fondant chocolate cake

Everything is in the title, or almost: here is the best chocolate based cake I’ve eaten in my entire life. You might be surprised but in fact, I’m NOT a chocolate fan, and I’m far from being one. But what we are talking about here is almost a conversion baptism. Nothing less than that. Period.

I loved so much this chocolate coeur fondant, but what I like the most is the interior: around the edge, the most cooked part are always disappointing. This cake is for me only interesting from the inside point of view: no crust, not dry and cracked. And chocolate, the inegaled taste of chocolate melting in the mouth. This is where we realize the limitations of a blog. This cake is made to be experienced.

The story behind resides in my attempt to prepare this chocolate coeur fondant for my children from a recipe posted here earlier. In addition, it is easy to do. Four ingredients, and presto.

Ingredients: Coeur Fondant Chocolate Fudge Recipe

(for a couple of pieces)

  • 250g of kitchen chocolate
  • 160g butter
  • 140g sugar
  • 4 eggs

Preparation: Coeur Fondant Chocolate Fudge Recipe

Melt chocolate + butter (microwave or double boiler).
Combine sugar and eggs.
Pour into small molds (buttered) and bake for about 55 minutes at 100 ° C.
You can also spread all of the mixture into one large loaf pan, if you prefer.
Cooking at 100 ° C does not create a “crust” – ingenious.

For the little story, I assume you already guessed that the children never saw any crumb from these delicacies!

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  • Taha

    2012-09-04 18:52:53

    Molten Lava Chocolate Cake RecipeBecause so many people love mint chltcoaoe lava cake, we’ve included a variation with this recipe. * 8 ounces semisweet or bittersweet chltcoaoe, chopped * 4 large eggs * bd pound (2 sticks) unsalted butter, chopped * 4 tablespoons unbleached all- purpose flour * bd cup sugar * 1 teaspoon ground nutmeg* * bd teaspoon ground cinnamon—or for a mint version, substitute 1bc teaspoons peppermint extract for the cinnamon * Whipped cream for garnish (1 pint heavy cream, confectioners’ sugar and vanilla extract) * Raspberries and mint leaves for garnish (optional)*We use a nutmeg grinder and a fresh nut; you also can use the nut with a plane grater.Preheat the oven to 350b0F. Grease eight 4-ounce cake molds or ramekins.Over a double boiler, melt the chltcoaoe and butter, stirring constantly. Once they are completely melted, set aside and cool.Combine the sugar and eggs and whisk until pale and fluffy. Stir the chltcoaoe mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well. Pour the batter into the cake molds and bake for 14 minutes at 350b0F. While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.

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