Chocolate fondant

A recipe from cooking-ez.com

For 1 fondant, you will need:

• 1 200 g butter
• 2 200 g milk chocolate
• 3 200 g dark chocolate
• 4 3 g fine (or table) salt
• 5 6 eggs
• 6 190 g caster sugar
• 7 10 g vanilla sugar
• 8 100 g flour
• 9 1 tablespoon powdered cocoa (optional)
• Total weight: 1,205 grams

Times:

Preparation	Cooking	Start to finish
25 min.	55 min.	1 hour 20 min.

Step by step recipe

• 1: Pour 200 g butter, 200 g milk chocolate, 200 g dark chocolate and 3 g fine (or table) salt into a bowl in a bain-marie.
  Preheat oven to 160°C (320°F).
• 2: Melt the mixture, stirring occasionally with a pastry blender.
  Remove the bowl from the bain-marie and set aside so that the mixture is just lukewarm, not too hot.
• 3: Pour 6 eggs, 190 g caster sugar and 10 g vanilla sugar into the bowl of a mixer.
  Whip at high speed until frothy.
• 4: Reduce the speed and gently pour in the butter-chocolate mixture, stopping as soon as the mixture is smooth.
• 5: Sieve into 100 g flour bowl...
• 6: ... and incorporate it with a spatula
• 7: Pour the mixture into a 20 cm (8-inch) diameter springform pan, carefully buttered or greased.
• 8: Bake for 45 minutes at 160°C (320°F).
  Be careful when unmolding, as the fondant is very fragile when still hot, so it's best to let it cool.
• 9: Once unmolded and warm or cold, you can sprinkle your fondant with a little cocoa powder, but this is not essential.

Remarks

For a more intense chocolate side, you can replace the milk chocolate with dark.
If you're worried about your mold sticking, line the bottom with a circle and the sides with a strip of baking paper.

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