Chocolate fondant from A Table in the Tarn: Living, Eating and Cooking in South-west France by Orlan
This has become a well-known recipe, but I searched for many months to find a practical version that can be got ready well ahead and popped in the oven at the last moment. You can make the fondants...
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Ingredients
- melted butter and granulated sugar, to prepare the ramekins
- 110 g unsalted butter
- 4 large eggs plus one yolk
- 225 g dark plain chocolate, coarsely chopped
- 1 tsp vanilla extract
- 2 level tbsp plain flour
- 110 g caster sugar
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