Chocolate crave remedy

After going public on my shopaholic and pumpkinaholic tendencies, it’s time to reveal you all about my chocolate craves… Yep, it seems that I’ve decided to indulge myself into a public mea culpa of my girly addictions before the end of this year.

Two weeks ago, while I was sharing with you the side effects of poached pears and warm chocolate sauce on my metabolism, I promised to come back to you with the recipe of a warm chocolate fondant. I know, the stakes are high: there are tons of delicious recipes out there for chocolate fondants (melt-in-your-mouth ), moelleux (moist, airy and tender), coulants (oozing lava cakes), macarons (I’ll come back on these ones soon enough) , cupcakes, muffins, cookies…. I must say, I’m not easy on the subject but given you come up to me with something very rich in high quality chocolate, not too sweet, and that will melt in my mouth, you might win my heart and stomach forever.

The recipe I’m about to share with you is freely inspired from a french Elle A Table recipe. It won me over for the following reasons (apart from the above mentioned): it only takes a couple of ingredients, it’s ready in less than 15 minutes and it accommodates as well as a “fondant” or a “coulant”…. to sum up: the perfect chocolate crave remedy (and the perfect partner for poached pears).

Minute made warm (oozing) chocolate fondant
Fondant (coulant) tout chocolat

serves mostly 1, sometimes 2 or at the very max 3 chocolate addicts.
prep: 5 min. cook: 7 to 10 min

Ingredients:
100 g high quality chocolate (70% cocoa), roughly chopped,
70 g butter,
1 large egg,
1 Tsp flour,
1 Tsp sugar,
1 pinch of salt,
optional: a pinch of chili pepper and/or vanilla, a drop of cognac or whisky…

Preheat the oven at 180 deg C; grease generously a set of mini-muffin silicon molds for the mini bites fondants or for the oozing version: 2 to 3 individual earthware molds* and refrigerate until needed.

Melt the chocolate and butter together, au bain marie or in the micro wave;

Add the egg and mix well with a whip or a wooden spoon until well incorporated, then add the flour, sugar, salt (…) and mix again until well incorporated.

Then, depending on the desired ‘ooziness’:

~ for mini melt-in-your-mouth bites, pour the chocolate mixture in greased mini-bites silicon molds (mini cakes or mini muffin shapes). It should make about 10 to 15 bites. Bake at 180 deg C (if you use hot air 8 minutes might be enough)for maximum 10 minutes or until the crust has formed and the tip of a knife comes out moist. Take out of the oven, transfer to a pastry grid to rest and cool down.

~ for 2 to 3 oozing chocolate fondants, pour the chocolate mixture in greased individual earthware molds. Bake at 180 deg C for maximum 8 minutes (if you use hot air 6 minutes might be enough) or until the crust has just formed. Take out of the oven and leave to rest for two minutes before serving.

Bon appétit!

* in french: ramequins, I think cupcake or muffin tins would do too