At the same time melting, fragrant and terribly greedy, this chocolate, caramel passion and mango fondants is a pure wonder!
Ingredients for 4 persons :
- 3 eggs
- 70 g dark chocolate
- 80 g of butter + 20 g for the mussels
- 35 g flour
- 90 g sugar
Passion fruit-mango caramel:
- 70 g sugar
- 20 cl of passion-mango puree
Chocolate fondants, passion-mango caramel
- Break the eggs into a salad bowl, beat them into an omelet.
- Melt the chocolate and the butter together in a double boiler, very slowly, to prevent the chocolate from burning. Incorporate the beaten eggs, then the flour and sugar. Mix with a spatula.
- Carefully butter 4 small cake tins, place the fondant mixture there.
- Reserve 1 hour in the refrigerator.
Preheat the oven to 180 ° C (th. 6).
- Bake and cook the fondants for 7 minutes, watching them.
- Carefully unmold them and set aside on a presentation plate.
Prepare the caramel:
- In a saucepan, heat the sugar and 3 tbsp. of water over high heat.
Mix well and cook, reducing the heat, until you obtain a caramel. Off the heat, deglaze while incorporating the passion fruit and mango puree.
- Serve the fondants with a bead of passion fruit and mango caramel.
This classic of French pastry, as its name suggests, is a fondant cake. If it does not seem sufficiently cooked when it comes out of the oven, this is normal because its core, less cooked or even runny, makes it so special. To obtain a more cooked dough, all you have to do is leave it to cook a little longer.
To vary the pleasures, this dessert is embellished in a thousand and one ways: sprinkled with icing sugar or coconut powder, dressed in dark or white chocolate shavings, served with custard, vanilla ice cream, fruit coulis and salted butter caramel ...
A few pieces of walnut, hazelnut or pecan can be added to the recipe, a square of white chocolate can be slipped into the dough in the center of each ramekin ...
The chocolate fondant is also simply delicious on its own.
Recipe: S. Samson, Photo: F. Hamel