Fondant au chocolat tout simple

A new fondant recipe I tried today. It simply melts in your mouth. You can also prepare it in individual ramequins.

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1- Melt in bain-marie 200 gr of high quality chocolate (70% cacao content or more) with 100 gr of butter. Mix well once both have melted and let it cool slightly.
2- In a large bowl, whisk four organic eggs with 100 gr of brown sugar until the mixture is slightly lighter in colour. Add 50 gr of sifted flour and a dash of salt, and mix again.
3- Mix both mixtures and place in a prepared (buttered and floured) baking dish (or eight individual ramequins). Bake for 15 min in a 180º C oven.

Serve at room temperature with fruits of the season.

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