Chocolate fondant by Philippe Conticini recipe

Chocolate fondant by Philippe Conticini recipe

INGREDIENTS FOR A CAKE (MOULD 26 X 12 CM)

METHOD

1- Butter your cake mold and spread some flour all around the mold (26 cm length x 12 cm width)

2- Melt in “bain-marie” the 2 chocolates with the butter

3- Meanwhile, mix the eggs and the sugar with a whip

4- Add the sugar and flour to the eggs and sugar mixture

5- Add the melted chocolates and butter to the mixture and mix until you get a smooth texture

6- Pour the mixture in your cake mold

7- Bake in your pre-heated oven at 180 degrees during 28 to 32 minutes.

At the end, the sides should be well cooked and the middle a bit soft, wiggling.
Let cool down before unmolding. Don’t use the chiller, the cake would loose its fondant texture.



Fine Food Blog

I would love to share with you information on fine food products as well as give you some ideas on how to prepare delicious dishes with them.