Thread by @lifesafeast

I think we all need a food diversion and we need to start with dessert.

And this!

#IsolationBaking recipe # 101 Fondant au Chocolat

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INGREDIENTS

7 ounces / 200 grams dark, bittersweet or semisweet chocolate *see note
14 tablespoons (200 grams) salted butter
4 large eggs
1 cup (200 grams) sugar *see note
1 teaspoon vanilla
3 ½ ounces (100 grams, about 3/4 cup loosely spooned in and leveled) flour
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¼ teaspoon ground cinnamon

* Note: - if using semisweet baking chocolate decrease the sugar by about a tablespoon

Preheat the oven to 350°F (180°C). Butter an 8-inch (20/21-cm) springform pan.

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Coarsely chop or break up the chocolate & place it in a small saucepan with the butter cut in large cubes or slices. Melt over very low heat, stirring continuously; remove from the heat just before the chocolate & butter are completely melted but not quite.

Continue

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stirring off the heat until the butter & chocolate are both completely melted & the mixture smooth. Alternately this can be done in a bain-marie or in the microwave. Set aside to cool slightly.

In a large bowl using an electric mixer on medium speed, beat the eggs with

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the sugar until thick and creamy, 2 – 3 minutes.

Beat in the vanilla.

Stir the cinnamon into the flour & beat into the eggs/sugar on low speed until smooth & creamy.

On low speed, beat in the melted chocolate/butter in a slow stream until the batter is smooth & well

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blended.

Pour the batter into the prepared pan & bake for 30 – 40 minutes until the center is set (if you jiggle the pan back & forth you will be able to see if the batter is still liquid or if it is set & thick like pudding).

Remove from the oven to a cooling rack and

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allow to cool for 15 or 20 minutes (or longer) before loosening the fondant by running a sharp knife blade around the edge between fondant and pan sides & carefully removing the ring.

Allow the fondant to cool completely before sliding onto a cake plate. And faceplanting.