Chocolate Fondant

Taste and Appearance:

Use high-quality flour with mellow chocolate baked carefully. As the surface of the cake is baked it becomes a fragrant sponge cake with the chocolate melted and kept inside. After first bite, the warm chocolate heart slowly flows out resulting in firework of flavor on your tongue.

Ingredients:

Sugar, dark chocolate, egg, butter, wheat flour, cocoa powder, vanilla syrup and salt.

Method of Preparation:

• Melt the chocolate and butter gently in a saucepan.
• Remove from the heat and stir in the sugar and vanilla extract. Let it cool slightly.
• Whisk the eggs into the mixture, a little at a time.
• Then fold in the sifted flour and a little salt until you have a smooth mixture.
• Lubricate the baking molds sparingly with melted butter, dust with cocoa powder and shake out the excess.
• Pour mixture into the baking molds and bake in oven.

History:

Chocolate fondant, a famous French dessert, was created by Michelin chef Michel Bras in 1981.

Fondant au chocolat, which means "melted chocolate", is a small chocolate cake with soft outer layer and mellow hot chocolate paste inside.

The key to this cake is the baking temperature and time. It needs to use high temperature and short baking time to achieve the effect that the external cake structure has been formed, but the internal is still liquid.

Chocolate fondant was born in the town of Aubraque in south central France. During a family skiing activity in winter, Michel and her family met with extremely bad weather. When they got home, they sat around quietly and cooked hot chocolate. Slowly, thanks to the heat and cocoa powder, Michel's and her family's tongues revived, the dull air was swept away by laughter, and their emotions warmed up. And this "desire for warmth" was deeply engraved in his mind, which became the inspiration source for his future creation of chocolate fondant.

However, because of people's love for chocolate fondant, it also has a very appropriate romantic story to complement the taste!

A skilled French dessert teacher fell in love with a girl from a famous family in Paris. They fell in love with each other but couldn't be together because of their different stations in life. Later, the girl married the son of the local Duke at the arrangement of her parents, and the young dessert teacher was invited to make dessert for the wedding banquet.

It was at the wedding banquet that he created the "foudant au chocolat". All the guests at the banquet smiled and praised the magic and beauty of the cake after tasting it, but the bride alone wept, because only she could understand the "hot love" contained in the cake.