- 25 g of softened butter at room temperature,
- 60 g of good-quality dark chocolate, 70% cocoa,
- 50 g of crème fraîche warmed in a bain-marie,
- 50 g of black sesame paste,
- 30 g of water.
For the fondant batter:
- 100 g of dark chocolate, 70% cocoa,
- 50 g of softened butter at room temperature,
- 40 g of ground almonds,
- 40 g of rice flour,
- 75 g of egg white,
- salt,
- 80 g caster sugar,
- 40 g of egg yolk,
- icing sugar.
Equipment needed: prepare 5 rings of 5.5 cm in diameter and 6 cm in height.
Preparation of the chocolate fondants
1. Butter the rings and flour them well. Place in the refrigerator.
2. Prepare the lava centre. In a bain-marie, melt the chocolate with the softened butter, then add the crème fraîche, water and sesame cream. Pour the mixture onto a tray, leave to cool slightly, then place in the freezer.
3. When the mixture has set sufficiently (it should be malleable and not hard), remove the tray from the freezer and shape 5 cylinders of 2.5 cm in diameter and 5 cm in height. Place again on a tray and put back in the freezer.
4. Next, prepare the fondant batter.
5. Mix the egg yolks and butter together. Melt the chocolate in a bain-marie. Once the chocolate is fully melted, smooth and homogeneous, leave it to cool slightly and add the butter and egg yolk mixture.
6. Sift the ground almonds and rice flour together. Gently fold into the chocolate/butter/egg yolk mixture. Mix well.
7. Whisk the egg whites to stiff peaks with a pinch of salt and add the caster sugar. Gently fold into the rest of the mixture.
8. Preheat the oven to 200°C.
9. Take the cold baking tray and cover it with baking parchment. Place the buttered and floured rings taken from the refrigerator on it. Pour the fondant batter to fill one third of the height of the ring and place, in the centre, standing upright, the small frozen lava centre cylinders.
10. Cover with the remaining batter and place in the oven for 10 min at 200°C, placing what was prepared in step 3 in the middle. Pour the remaining batter to conceal what was placed inside, and bake at 200°C for approximately 10 minutes.
Remove from the oven, place on the plate and dust with icing sugar. Enjoy!
