958- Chocolate Fondant / فوندان الشوكولاته
For the fondant
120g (4.2 ounces) dark chocolate (65% cocoa content), roughly chopped
110g (1/2 cup) butter, melted
120g (2/3 cup) light brown sugar
1 tablespoon milk
40g (1/3 cup) all purpose flour
1 teaspoon unsweetened cocoa powder
For the ramekins
2 tablespoons butter, at room temperature
Unsweetened cocoa powder
1- Preheat the oven to 180°C / 356°F.
2- Place the chocolate in a microwave safe bowl. Microwave in 30 second shots while mixing in between until the chocolate is fully melted.
3- Add the melted butter and brown sugar, then whisk to combine.
4- In a separate bowl, whisk the eggs until the yolks and whites are fully combined.
5- Add the eggs and milk to the chocolate mixture, then whisk to combine all the ingredients.
6- Sift the flour and cocoa powder into the bowl, then whisk until the batter is smooth.
7- Butter the inside of the 8cm x 5cm (3in x 2in) ramekins, then dust them with the cocoa powder.
8- Add 3 tablespoons of the batter into each ramekin, then bake for 12 minutes. Allow to cool for 2 minutes.
9- Run a knife along the edges of the ramekins to separate the fondant from the edges of the ramekins.
10- Invert one ramekin onto each serving plate to release the fondant, then remove the ramekins. Dust the fondant with cocoa powder and serve immediately.