fondant au chocolat. { chocolate fondant }

it's dark. raw. gooey and turning to fudgy. gorgeous.

it's like a chocolate mousse baked bar.

you may eat it straight out of the oven... like a lava cake.

and after that, it's an heavenly gorgeous chocolate fudge.

p.s.: dust with cocoa.

Fondant au Chocolat

- 200g de chocolate negro de culinária (73% cacau)

- 100g de manteiga

- 3 ovos

- 100g de açúcar amarelo

- 50g de farinha sem fermento

- 1 colher de sopa de café

- 1 colher de sopa de cacau

- 100ml de água quente

1) Derreter o chocolate com a manteiga em banho maria,

2) Dissolver o café e o cacau na água e deixar arrefecer,

3) Bater os ovos e o açúcar até obter uma mistura cremosa e fofa,

4) Incorporar a farinha suavemente,

5) Incorporar o café e por fim o chocolate,

6) Deitar a massa num pyrex fundo forrado com papel vegetal e levar ao forno a 150ºC durante cerca de 10-15 min (o topo deve estar firme mas o centro mal cozinhado),

7) Deixar arrefecer e servir.

Fondant au Chocolat

- 200g dark chocolate (73% cocoa)

- 100g butter

- 3 eggs

- 100g light brown sugar

- 50g regular flour

- 1 tbsp coffee

- 1 tbsp cocoa

- 100ml warm water

1) Melt the chocolate with butter over boiling water,

2) Mix the coffee, cocoa and water and let cool,

3) Beat the eggs and sugar until reaching a fluffy and creamy mixture,

4) Carefully incorporate the flour,

5) Fold in the coffee and chocolate mixture,

6) Pour the batter in a deep baking dish lined with parchment paper and bake at 150ºC for about 10-15 min (the top must be firm but the centre not entirely cooked),

7) Let cool and serve.