“You have to try it!” : Cyril Lignac delivers his recipe for still-flowing chocolate fondant!

As the chef says, Wednesday is children’s day, so it’s the perfect time to whip up a delicious cake. And today, chocolate is in the spotlight with a chocolate fondant recipe. A comforting and ultra-delicious preparation that is very easy to make. Cyril Lignac revealed all his secrets at the microphone of RTL to achieve it perfectly. We’re salivating in advance.

Preparation time: 15 minutes
Cooking time: 15 minutes

For 4 softies, you will need:

• 90 g of dark chocolate
• 45 g flour + for the mold
• 2 organic eggs
• 90 g butter + for the mold
• 60 g of powdered sugar
• 2 organic egg yolks

1. Start by preheating the oven to 170°C before buttering and flouring the stainless steel molds measuring 6 cm in diameter and 5 cm high.
2. Then place them on a baking sheet covered with a silicone sheet.
3. Then, in a saucepan of hot water, immerse a bowl to melt the chocolate and butter in a bain-marie. Once melted, remove the bowl from the pan.
4. In another salad bowl, mix the eggs, yolks and sugar. Whisk using a hand mixer at medium speed. The objective is to obtain a foamy sabayon.
5. Add the melted chocolate. Mix using a spatula. Add the flour and stir again. To note : if you use unsalted butter, remember to add a pinch of fleur de sel.
6. Divide the mixture into the molds. Bake for between 9 and 10 minutes, monitoring carefully depending on your oven and the texture you want to obtain.
7. You can also use a large mold for this recipe, you will simply have to eat the fondant directly from it with a spoon and do not try to unmold it. You will also have to think carefully about adapting the cooking time.

You can then enjoy it with custard and a scoop of vanilla ice cream. Enjoy your food !