Chocolate Fondant

To make the fondant au chocolat, first coarsely chop the chocolate with a knife, then place it in a bowl for a double boiler, positioning the bowl over a small pot filled with water on the stove 1. Stir constantly with a spatula to melt it completely, then add the butter 2. Continue stirring to combine the mixture. Once ready, turn off the heat and set aside. In a bowl, pour the eggs and yolk, then add the powdered sugar 3 and the seeds of the vanilla bean.

Beat the mixture with electric beaters 4 until it is light and fluffy. At this point, pour in the melted chocolate 5 and continue mixing with the beaters to fully incorporate the mixture 6.

Now add the dry ingredients to the egg mixture: sift the flour 7 and unsweetened cocoa powder 8 into the bowl, then mix with a spatula to incorporate the ingredients 9.

The batter is ready: take 6 aluminum molds with a 3-inch top diameter and 1.6-inch height, butter the bottom and sides, then dust the inside with brown sugar. Pour the batter, filling the molds 2/3 of the way 11, then bake in a preheated static oven at 350°F for 9-10 minutes (the baking time depends on the size of the molds; you can find further instructions in the advice at the end of the recipe). Once baking is complete, immediately remove your cakes from the oven 12.

Turn the still-warm cakes upside down on a serving plate, being careful not to burn yourself 13. Finish by dusting the fondant au chocolat with powdered sugar 14 and serve immediately 15!