Alliance food - wine:
The white sparkling wine DUC DE RAYBAUD CHARDONNAY goes well with chocolate fondant.
Preparation - 10 min, baking time - 8 minutes. Serving for 6 pieces: 60 g sugar * 35 g flour * 3 eggs 65 g * 125 g dark chocolate for cooking * 85 g butter.
Preheat oven to 210 ° C. Grease and flour 6 well muffin pans. Pour the sugar and flour in a bowl. Mix with a whisk, then add the eggs one at a time while continuing to mix. Break the chocolate into pieces. Cut the butter into small pieces. Combine the chocolate and butter, melt the mixture, and stir well until smooth. Let the mixture cool to room temperature.
Pour the melted chocolate and butter into a mixing bowl, combine with flour, eggs and sugar. With a small ladle, pour the batter into the cavities of the mold. Slide it into the hot oven and bake for about 8 minutes. Remove the dessert from oven, let stand for 3 minutes, and carefully unmold by placing a grid over the cakes and inverting the mold. Serve hot and accompanied by a chilled raspberry custard.