CHOCOLATE FONDANT aka PETIT GÂTEAU

Gâteau is a French cake derived from the old French word gastel. Although its name in English comes from French, this confectionery is actually called Moelleux au chocolat ("chocolate chewy") or Fondant au chocolat ("chocolate melty") in French. There are countless variations of this simple yet elegant chocolate dessert, said to have been invented by chef Michel Bras in 1981.

Serves 2
30 minutes
627 kcal per serving


Ingredients

• 50 g unsalted butter, plus extra to grease
• 2 tsp cocoa powder, to dust
• 50 g good quality chocolate minimum 70%, in pieces
• 1 egg
• 1 egg yolk
• 60 g caster sugar
• 50 g plain flour, sifted
• Icing sugar, to dust

Method

1. Preheat the oven to 160 °C.
2. Butter 2 moulds, then dust with cocoa, shaking out any excess.
3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth.
4. Leave to cool for about 10 minutes.
5. Whisk the whole egg, egg yolk and sugar together until pale and thick.
6. Incorporate the chocolate mixture, then fold in the flour.
7. Fill the prepared moulds with the fondant mixture to the top and bake for 12 minutes. To check to see if they are done, insert a small skewer into the center of one; if the center feels liquid, it´s not yet cooked. If it feels soft, and the skewer meets with no resistance, they are done - the center should still be slightly runny.
8. Remove from the oven and leave to rest for 30 seconds.
9. Turn the chocolate fondants out on plates.
10. Dust the tops with icing sugar and serve with a dollop of creme fraiche or a scoop of vanilla ice cream.