Michel CHAPOUTIER

La recette de Marius

Dark chocolate fondant

Dark chocolate fondant

Preparation time: 15 minutes
Cook time: 15 minutes

Serves 6 cupcakes

200g dark chocolate + 6 pieces of dark chocolate
50g plain sugar
50g plain flour
100g butter

4 eggs
1 pinch of salt


Gently melt chocolate in a saucepan and stir butter in it until completely melt.

Separate the yolks from egg whites. Beat yolks with sugar until pale and fluffy. Add chocolate and mix well.

Then add flour and stir well.

Beat the egg whites with a pinch of salt and gently stir in the dough cake.

Preheat oven to 180° C (350°F). Spoon preparation into cupcake pans lightly buttered and floured (if not paper). Press a chocolate square in the center of each cake.

Bake 15 minutes, let stand 5 minutes out the oven before removing from pan.

This dark chocolate fondant can be served with fresh berries, or strawberry ice cream, and a glass of red Marius.


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