Chocolate Mini Melts France Food
CHOCOLATE MINI MELTS - FRANCE
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.)
Provided by Mme M
Categories Dessert
Time 35m
Yield 14 cakes
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 366.2, Fat 31.6, SaturatedFat 18.7, Cholesterol 127.5, Sodium 141.3, Carbohydrate 22.1, Fiber 3.7, Sugar 14.4, Protein 6.8
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