Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes
- 4 eggs
- 150 grams of dark chocolate fondant
- 170 grams of butter
- 115 grams of sugar
- 70 grams of flour
- Sliced almonds
- Chop the chocolate into small pieces and place it in a saucepan. Heat 150 g of butter in a bain-marie, stirring with a wooden spoon, until a smooth cream forms. Allow it to cool. In a mixing bowl, crack the eggs, add the sugar, and beat with a few rods. Mix in the warm chocolate cream thoroughly. Incorporate 60 grams of sifted flour and stir with rods until completely combined.
- Brush 8 individual molds with butter and dust with flour. Shake them up to get rid of any excess, then pour in the batter. Put them in the freezer for at least three hours. Preheat the oven to 190 degrees Fahrenheit. Take the molds out of the freezer and place them in the oven.
- Coulants should be cooked for 13 to 14 minutes. Unmold them, garnish with sliced almonds, and serve immediately.
Amount Per ServingCalories 412Total Fat 25gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 12gCholesterol 139mgSodium 175mgCarbohydrates 41gFiber 2gSugar 32gProtein 7g