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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 289.4
  • Total Fat: 19.8 g
  • Cholesterol: 134.9 mg
  • Sodium: 99.7 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.8 g

View full nutritional breakdown of hot chocolate fondant calories by ingredient
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hot chocolate fondant

Submitted by: RAINRUN

Introduction

or Lava Cake. ooowweee goooey in the inside! Love it! or Lava Cake. ooowweee goooey in the inside! Love it!
Number of Servings: 4

Ingredients

    * Gharardelli Dark 60% Cacao, 1.25 serving (remove)
    * Butter, salted, 4 tbsp (remove)
    * Cocoa Baking Powder, 4 serving (remove)
    * Egg, fresh, 1 large (remove)
    * Egg Yolk, 1 large (remove)
    * Granulated Sugar, .25 cup (remove)
    * *Flour, white, .25 cup (remove)

Directions

350 for 12 min
Preheat oven to 350 deg F
Grease 10 large muffin tins or cups
Break the chocolate into small pieces and melt it with butter over hot water.
Beat the eggs with sugar and mix with flour.
Slowly fold in the melted butter and chocolate.
Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.


The Chocolate Fondants may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Fondants may be dusted with icing sugar. If your fondants stick to the tin/cup after baking, you should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups.


Variations
You may use pudding/souffle cups instead of muffin cups and serve the fondants in the cups in order to avoid the difficulty of removing the fondants from the muffin cups.
You may add two tablespoons of orange liqueur and finely grated rind of one orange. This gives a delicious orange-chocolate flavor.
You may try adding some ground cinnamon and nutmeg or cloves to the chocolate and butter mixture.
You may add some mint flavoring.
You may add a little coffee essence to mixture.
Place moulds in freezer then brush with melted butter to give a thin even coating. Use cocoa powder to "flour" the molds so when you turn out fondants there is no white flour marks.
Serving suggestion: serve with an orange and star anise ice cream.

Number of Servings: 4

Recipe submitted by SparkPeople user RAINRUN.





TAGS:  Desserts |

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