Chocolate fondant by Cyril Lignac

How to make Cyril Lignac chocolate fondant?

Preparation:

• 200 g dark chocolate
• 120 grams of sugar
• 150 grams of butter
• 3 eggs
• 50 g cocoa powder
• 100 grams of flour
• Powdered sugar
• A packet of baking powder

Preparation:

1. For a flawless dark chocolate fudge, you’ll need to use room temperature butter and eggs: coarsely chop the dark chocolate and place it in a saucepan, then melt it gently in a bain-marie.
2. Continue stirring with a wooden spoon to ensure the chocolate has a smooth, creamy consistency.
3. When the chocolate is completely melted, remove it from the heat and add the butter, mixing gently.
4. Break the eggs separating the yolks from the whites.
5. Add a pinch of salt to the egg whites and beat them until stiff; Add the sugar to the yolks and mix well: you should obtain a foamy, almost white cream. Add the melted chocolate and butter to the egg yolks and mix gently.
6. Sift together the flour, cocoa powder and baking powder and add them to the Cyril Lignac dark chocolate mixture.
7. At this point you only have to add the beaten egg whites: pour them into the bowl and begin to mix delicately from the bottom up. This way the mixture will not fall out and you will be left with a very moist cake.
8. Butter and flour a mold and pour the fondant mixture into it: then bake in the oven preheated to 180°C (Th 6) for about 40 minutes.
9. Take the Cyril Lignac chocolate fondant out of the oven and serve warm, with a sprinkle of icing sugar and perhaps a sheet of whipped cream or vanilla ice cream. It will be appreciated by those who love strong-tasting cakes and want to feel the taste of chocolate melting in their mouth.