Éric Kayser gives you the recipe of a comfort sweet.
A chocolate fondant can turn into a chocolate running heart, like magic, just before the service.
196g of sugar.
148g of melted butter.
164g of chocolate.
66g of flour.
A dough scrapper.
One or two mixing bowls.
A pastry bag.
A fondant shape silicone baking mould.
Kneading and pouring in the pan: between 10 to 15 minutes.
Baking: 12 to 14 min at 180°C.
At first, you break the eggs in a mixing bowl.
Then, pour the sugar on the eggs.
Blanch the preparation with the whisk.
And while doing so, melt the butter in the microwaves.
Pour the melted and hot butter on the chocolate on a second mixing bowl.
And whisk the both for a few minutes until the chocolate is melted too.
Blend the both preparation together
And gently pour the flour to avoid the lumps.
Pour the preparation in the pastry bag.
Cut the edge bevelled and fill your mould, at two thirds, with the preparation.
Put in the oven at 180°C for 12 to 14 min.
Savour tepid or warm fresh out of the oven.
Or, once cold, you can put it for just 20 seconds into the microwaves for a chocolate running heart.