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Chocolate Fondant with Liquid Core & Sour Cherries

Chocolate Fondant with Liquid Core & Sour Cherries

Gurkerl Küche

Gurkerl Küche

Preparation method

Preparation of the Fondant

1

Preheat the oven to 195 °C top/bottom heat.

2

Generously grease the soufflé molds with butter and coat with some powdered sugar. Tap out any excess sugar.

3

Roughly chop the dark chocolate and melt it together with the butter in a hot water bath. Stir well and then let it cool slightly.

Chef's tip

For this recipe, you will need 5 soufflé molds (approx. Ø 8 cm).

With silicone molds, greasing and sugaring is usually not necessary.

Use high-quality dark chocolate with at least 70% cocoa content for the best taste experience.

Ingredients

Price per portion:€ 6.67
Ingredients for Fondant & Sauce

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