Chocolate Fondant with Lemon Balm

Name: Chocolate Fondant with Lemon Balm
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 BAKING DISHES
Cuisine: Francouzská kuchyně
Ingredients: 100 g dark chocolate (chopped or in chips); 65 g butter plus a little extra for greasing the dishes; 3 eggs at room temperature; 100 g granulated sugar; 50 g all-purpose flour; Handful of fresh lemon balm leaves; Baking paper

4 BAKING DISHES

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Buy all ingredients right below the recipe

INGREDIENTS

100 g dark chocolate (chopped or in chips)
65 g butter plus a little extra for greasing the dishes
3 eggs at room temperature
100 g granulated sugar
50 g all-purpose flour
Handful of fresh lemon balm leaves

YOU WILL ALSO NEED

Baking paper

INSTRUCTIONS

1
Melt the chocolate with butter in a bowl over a bain-marie and let it cool slightly. Blend the sugar with lemon balm leaves. Put into a bowl, add eggs and whisk until a light foam forms.
2
The eggs must not be cold, otherwise the chocolate and butter mixture will start to curdle in them. Whisk in the chocolate with butter. Finally, gently fold in the flour with a spatula.
3
Grease the baking dishes with butter. You can line the sides with baking paper. Divide the mixture among them so that it reaches approximately 1 cm below the rim of the dish.
4
Chill in the refrigerator for 1 hour.
5
Preheat the oven to 180 degrees (fan-assisted). Bake according to the size of the dish for 8 – 10 minutes. Ideally, bake one dish first and test if the fondant is properly baked. The surface must have a crust and the sides must be baked (the fondant should be easy to unmold). The inside will remain liquid. Serve immediately.

Under Cake Pressure

Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlík, so you too can enjoy their delicacies!