Chocolate Fondant with an Amarena Centre
An individual dark chocolate cake with a tender crumb and a hidden centre of amarena cherries and their syrup.
A recipe from the ITALAZA kitchen
Preparation 15 min · Cooking 15 min (not counting bringing the water to the boil)
A little longer than planned: 30 min.
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In the kitchen 8 steps
- Preheat the oven to 190 °C. Butter the ramekins with a little of the butter (120 g) and dust them with a little unsweetened cocoa (15 g), tapping to remove the excess.
- Melt the chopped dark chocolate (160 g) with the remaining butter in a bain-marie, stirring, then leave to cool slightly.
- Whisk the eggs (3 pieces) with the sugar (100 g) until the mixture turns pale and doubles in volume.
- Pour the melted chocolate over the eggs, then gently fold in the flour (30 g) and remaining cocoa, sifted together.
- Drain the amarena cherries (80 g), reserving their syrup.
- Half-fill the ramekins, place a few cherries in the centre, then cover with batter until three-quarters full.
- Bake for 14 minutes: the tops should be risen and firm to the touch.
- Leave to rest for 2 minutes, turn out onto plates, drizzle with a little cherry syrup and dust with icing sugar (10 g).
Tip: Prepare the ramekins ahead and keep them chilled: then all you have to do is bake them at dessert time, and they will turn out more easily.
Probably contains: gluten, eggs, soya, milk · check the labels
Product labels: Caputo Cuoco 00 Flour – Long Rise, Cacao Amaro Perugina – Bitter Cocoa Powder, Fabbri Amarena Cherries – Jar