Ingredients portion 4
Black chocolate 70% chocolate 170 g
Butter 150g
Chicken egg 5 pieces
Sugar 70 g
Wheat flour 70 g
Cocoa powder 2 tablespoons
Cooking instructions 40 minutes
1 Melt the chocolate and butter in a water bath. Let the chocolate cool down to a temperature of 30-36°C.
2 Beat the eggs and sugar until the sugar has dissolved.
3 Cream the eggs and sugar into the chocolate and stir.
4 Add the flour and mix again.
5 Grease the tin and sprinkle with cocoa. Pour the batter into the tin and dip the frozen filling cubes into it, covering them with the batter.
6 Put in the oven for 8-10 minutes, the fondant should be cooked through and the middle should be slightly moist.
7 Remove from the oven and allow to cool for 2 to 3 minutes, then turn the fondant out onto a plate.
Recipe tip Don’t skimp on the butter, grease the moulds well and sprinkle with chocolate, otherwise there is a risk that the fondant won’t come out on a plate. Pour part of the dough into an ice-cube and freeze it to make the middle liquid. Serve best with ice cream and berries.
