Servings: 10
- 10 ring molds
INGREDIENTS
- Butter or nonstick spray
Batter:
- 1⅓ cups/300 grams unsalted butter
- 9 ounces/260 grams dark chocolate, at least 70% cocoa
- ¾ cup/150 grams granulated sugar
- ½ cup/65 grams almond flour
- ½ cup/65 grams cornstarch
- 8 /480 grams large eggs, at room temperature
- Pinch of salt
INSTRUCTIONS
- Set your oven to 350°F (180°C). Grease 10 individual ring molds or ramekins with butter or nonstick spray. Place them on a parchment-lined baking sheet.
- In a small saucepan over low heat, melt the butter. Add the dark chocolate and stir until smooth and glossy. Remove from heat and let the mixture cool slightly.
- In a large mixing bowl, whisk the eggs and sugar together until pale and frothy. Add the almond flour, cornstarch, and a pinch of salt. Whisk until just combined.
- Gradually pour the cooled chocolate mixture into the egg mixture, whisking constantly until the batter is silky and smooth.
- Divide the batter evenly among the prepared molds, filling them almost to the top. Bake for about 10 minutes, or until the edges are set but the center remains soft and wobbly.
- Let the fondants cool in their molds until they reach room temperature. Gently run a knife around the edges to loosen, then carefully release from the molds. Serve immediately, or warm them slightly before serving for that perfect molten center.
RECIPE NOTES
Bake, cool, and refrigerate for up to a day. Reheat in a 300°F oven for 5 minutes before serving.