Chocolate Fondant with Lemon Balm

Name: Chocolate Fondant with Lemon Balm
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 baking molds
Cuisine: Bucătărie franceză
Ingredients: 100 g dark chocolate (chopped or chips); 65 g unsalted butter (plus a little for greasing the molds); 3 chicken eggs (at room temperature); 100 g white granulated sugar; 50 g superior 000 white wheat flour; 1 handful fresh lemon balm leaves; 1 pc baking paper

(0)

30 min

Under an hour

Sezamo

Răsfață-te cu un desert franțuzesc clasic, pregătit chiar la tine acasă! Acest fondant de ciocolată are un exterior pufos și un miez lichid, intens ciocolătos, completat perfect de aroma proaspătă și discretă a roiniței. Este desertul ideal pentru momentele când vrei ceva dulce, rafinat și gata în mai puțin de 30 de minute.

Ingredients

Price per portion:RON 11.49

INGREDIENTS

Select all ingredients

Dark chocolate 70% cocoa 100 g de ciocolată neagră (tocată sau bănuți)

Unsalted butter 82% fat 65 g de unt nesărat (plus puțin pentru uns formele)

Chicken eggs 3 ouă de găină (la temperatura camerei)

White granulated sugar 100 g de zahăr tos alb

White wheat flour 000 50 g de făină albă de grâu superioară 000

Wild garlic 1 mână de frunze de roiniță proaspătă

YOU WILL ALSO NEED

Baking paper 1 buc de hârtie de copt

Preparation method

Melt the chocolate together with the butter in a bowl, over a double boiler (bain-marie), then let the mixture cool slightly. Mix the sugar together with the lemon balm leaves until they are finely chopped and the aroma is released. Put the mixture in a bowl, add the eggs and beat them until you get a light-colored foam.

It is essential that the eggs are not cold, to prevent the chocolate and butter from suddenly hardening. Incorporate the chocolate and butter mixture using a whisk. Finally, add the flour and gently fold it in with a spatula.

Grease the baking molds with butter. You can line the edges with baking paper for easier removal. Distribute the mixture into the molds, leaving approximately 1 cm free up to the top edge.