Preparation
Pre-chill the LIFE blast chiller to -10°C. Melt the chocolate in a bain-marie, then add the butter and sugar. Stir until all the ingredients are thoroughly combined. Transfer the mixture to a tray and blast chill it using the core temperature probe by selecting: BLAST CHILLING > DESSERTS > MOUSSE
Once the blast chilling cycle is complete, remove the tray and pre-chill the blast chiller to -15°C.
Add the eggs to the chilled chocolate mixture, one at a time, whisking well after each addition. Continue whisking for a few minutes, then gradually add the sifted cocoa powder and flour. Mix until the batter is smooth and uniform, then pour it into buttered and floured individual moulds.
When the pre-chilling cycle is complete, freeze the desserts by selecting: FREEZING > DESSERTS > MOUSSE. At the end of the freezing cycle, store the chocolate fondants in the freezer.
When ready to serve, bake them in a preheated oven at 200°C for 18 minutes. Carefully remove them from the moulds, taking care not to break the delicate cakes. Dust with icing sugar and enjoy the irresistibly creamy molten chocolate centre.
For added convenience, we recommend doubling or even tripling the recipe so you always have chocolate fondants ready to bake whenever you need them. Thanks to the LIFE domestic blast chiller, you save time while achieving professional-quality results that are sure to impress your guests.
