Este fondant de chocolate é a sobremesa perfeita para os amantes de chocolate. Intenso e rico, com um coração de cereja doce e suculenta, este bolinho é surpreendentemente fácil de fazer e ideal para terminar uma refeição especial em grande estilo.

Ingredientes

  • 100g de margarina
  • 100g de chocolate preto
  • 100g de açúcar
  • 2 ovos
  • 30g de farinha de trigo
  • 200g de cereja descaroçadas

Preparação

  1. Bata os ovos com o açúcar.
  2. Derreta o chocolate com a manteiga e deixe arrefecer um pouco antes de juntar à mistura anterior.
  3. Junte a farinha peneirada e o chocolate derretido.
  4. Coloque em forminhas de silicone e acrescente as cerejas descaroçadas.
  5. Leve a forno pré-aquecido a 200ºC durante 15 minutos.

Ready to indulge in a truly decadent dessert? The English recipe is waiting below.

Dark Chocolate & Cherry Fondants

A chocolate fondant, also known as a lava cake, is the ultimate dessert for a chocolate connoisseur. This recipe creates a small, rich chocolate cake with a perfectly cooked exterior that gives way to a molten, liquid chocolate centre. The addition of sharp, sweet cherries hidden in the middle cuts through the richness and provides a delightful burst of fruity flavour.

The secret to a perfect fondant lies entirely in the baking time, which can vary slightly depending on your oven. The goal is to bake it just long enough for the outside to set while the inside remains gloriously gooey. It’s better to underbake it slightly than to overbake it, which would result in a regular (though still delicious) chocolate cake.

For an extra touch of sophistication, you could soak the cherries in a splash of kirsch or cherry brandy for 30 minutes before adding them to the batter. These fondants are best served immediately, straight from the oven, with a dusting of icing sugar and a dollop of thick cream or a scoop of vanilla ice cream to balance the intense chocolate.

Ingredients

  • 100g unsalted butter or margarine
  • 100g good quality dark chocolate (around 70% cocoa solids)
  • 100g caster sugar
  • 2 large eggs
  • 30g plain flour
  • 200g pitted cherries (fresh or from a jar)

Method

  1. Preheat your oven to 200°C (180°C Fan / 400°F / Gas Mark 6). Grease 4-6 small ramekins or silicone moulds with a little butter.
  2. In a heatproof bowl set over a pan of simmering water, gently melt the chocolate and butter together, stirring until smooth. Remove from the heat and allow to cool for a few minutes.
  3. In a separate large bowl, whisk the eggs and sugar together until they are pale, thick, and have increased in volume.
  4. Pour the slightly cooled chocolate mixture into the egg and sugar mixture and whisk until just combined.
  5. Sift the flour over the mixture and gently fold it in with a spatula until there are no visible streaks of flour.
  6. Divide half of the batter among the prepared moulds. Place a few pitted cherries into the centre of each one, then top with the remaining batter.
  7. Place the moulds on a baking tray and bake for 12-15 minutes. The edges should be firm, but the centre should still have a slight wobble.
  8. Let them rest for one minute before carefully turning them out onto plates. Serve immediately.