Chocolate Fondant with Chili and Sea Salt
Indulge in the luxurious flavors of a classic chocolate fondant with an unexpected kick of heat from chili and a sprinkle of sea salt. This decadent dessert features a luscious molten center that captivates with each bite, balancing the rich chocolate with a spicy undertone that lingers on the palate.
Prep time: 10 minutesCook time: 14 minutesServes: 4
Ingredients
8 oz bittersweet chocolate (70% cocoa)
1/2 cup unsalted butter
1/2 cup granulated sugar
3 large eggs
3 tbsp all-purpose flour
1/2 tsp ground chili powder
1/4 tsp sea salt
Butter and cocoa powder for ramekins
Instructions
1. Preheat the oven to 400°F (200°C).
2. Grease four ramekins with butter and dust with cocoa powder.
3. In a double boiler, melt the bittersweet chocolate and unsalted butter together, stirring until smooth.
4. In a separate bowl, whisk together the eggs and granulated sugar until pale and fluffy.
5. Gradually fold the melted chocolate into the egg mixture.
6. Gently sift the flour and chili powder into the mixture, folding until just incorporated.
7. Divide the batter evenly among the prepared ramekins, filling each about two-thirds full.
8. Sprinkle the tops with sea salt, then place the ramekins on a baking sheet.
9. Bake for 12-14 minutes, until the edges are firm but the center is still soft.
10. Allow to cool slightly before serving warm.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat in the microwave for 20-30 seconds on medium setting until warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
