Today we're sharing Coco Suisse's decadent Swiss chocolate fondant recipe. You know those hot chocolate lava cakes that ooze when you cut into them.. Yes those... It's simple, easy, and crazy delicious.
Watch the video above and follow the recipe below. Enjoy and let us know how it turns out!
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Cooking time: 10-12 minutes
3.5 oz / 100g butter
4.5 oz / 135 g Coco Suisse dark chocolate, available below
3 whole eggs
1/2 cup / 100g sugar
1/3 cup / 45g flour
1 TSP vanillin or 2 TBSP vanilla
Pinch of salt
6 oz raspberries & a little sugar blended into a coulis (optional)
Vanilla ice cream (optional)
1 - Preheat oven to 400F/200C. Gently melt the butter and chocolate in a double boiler.
2 - In a bowl, whisk well 3 eggs, then gradually add sugar as you continue to whisk. Add salt and vanilla.
3 - When butter and chocolate are melted and cooled to warm, mix into egg/sugar mixture.
4 - 4 Gently mix the flour into the batter.
5 - Butter out very well 4 (or 5 depending on size) ramequin pots and place a round parchment paper on bottom. Fill evenly with batter. Bake for 10-12 minutes. If tops are sticky to the finger, leave in a tad longer.
6 - With a sharp knife carefully separate the little cakes from pots, put a plate on top and gently turn upside down and ease out the fondant. Garnish with the raspberry coulis and/or vanilla ice cream. Or just spoon it straight out of the pot.