fondant chaud au chocolat

1   egg, beaten 25 grams   extra fine sugar 15 grams   flour 50 grams   dark chocolate 50 grams   butter, plus extra for molds    powdered sugar 2 tablespoons   zestes d’orange confit

1.  Preheat oven to 385 °F. Lightly butter two 10 centimeter round, non-stick tart pans. 2.  Add sugar to beaten egg and whisk until sugar is dissolved. Add flour, mix well and set a side. 3.  Place butter and chocolate in a double boiler (or sabayon pan if available) and stir with a rubber spatula until melted. Add half the chocolate mixture to the egg mixture and mix well. Add the remaining chocolate and mix. Divide batter between the tart pans. 4.  Place the tart pans on a baking sheet and bake for 6 minutes. 5.  Remove from oven and immediately turn tart pans upside-down on serving plates. Remove pans and sprinkle top of fondants with powdered sugar. Top each with a tablespoon of Orange Zest and serve immediately.

Yield: 2 servings. Source: Cuisiner!, January 1998, page 31.

©1999 Peter Hertzmann, Inc. All rights reserved.