Prep 20 mins
Cook 15 mins
Cakey on the outside, it is gooey and rich in the center. In French: Fondants au chocolat. The sort of chocolate you want for the squares you will place in the batter are like Lindt brand, or Hershey candy bar squares. They are a little flat. Also usable are the chocolate tablets used for candy making, and these are less flat but not as large. (You don't want a super thick and large square.)
- 10 1⁄2 ounces chocolate, rich in cacao
- 1 cup butter
- 2⁄3 cup icing sugar
- 3 tablespoons flour
- 3 tablespoons ground almonds
- 6 eggs
- 7 dark chocolate squares
- 7 white chocolate baking squares
- The night before, chill the squares of dark and white chocolate in the freezer.
- On cooking day, preheat the oven to 400°F.
- Melt the 10 1/2 oz chocolate either in a double boiler or in the microwave.
- Add the butter and the icing sugar, and blend this until you get a very smooth, thick consistency. Divide this mixture into 2 and have it in 2 different bowls.
- Whip the flour and 3 eggs in one bowl.
- Whip the ground almonds and 3 eggs in another bowl.Incorporate the flour-based mixture into one of the two chocolate mixtures; incorporate the almond-based mixture into the other bowl of chocolate.
- Each chocolate batter will make 7 little cakes, a total of 14. Use muffin pans, or something shallower. They should be buttered. Silicone pans will work well and should be lightly buttered.
- From each chocolate bowl, pour the batter into 7 little recipients.
- Take the chocolate squares from the freezer, and place one in the center of each of the 14 cake batters.
- Put the pans on the middle rack of the oven, and cook for 12 - 15 minutes.
- After they are out of the oven, let them cool, just enough to handle, before popping them out of their molds.
- Place them into paper cups. Serve warm.