Fondant au Chocolat with Marshmallow

Name: Fondant au Chocolat with Marshmallow
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 7-10 Tbsp slightly + 125 g soft butter; 50 g Dark chocolate; 175 g Sugar; 7-10 Tbsp Salt; 1 Egg (Gr. M); 175 g Flour; 1 TEASPOON Baking Powder; baking paper; 200 g Dark chocolate; 200 g Butter; 50 g Flour; 4 Eggs (Gr. M); 200 g Sugar; 150 g Marshmallow cream (glass; e.g. "Fluff"; alternatively 6 chocolate kisses)

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

7-10 Tbsp slightly + 125 g soft butter
50 g Dark chocolate
175 g Sugar
7-10 Tbsp Salt
1 Egg (Gr. M)
175 g Flour
1 TEASPOON Baking Powder
baking paper
200 g Dark chocolate
200 g Butter
50 g Flour
4 Eggs (Gr. M)
200 g Sugar
150 g Marshmallow cream (glass; e.g. "Fluff"; alternatively 6 chocolate kisses)

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Grease the rim of the mould. For the cookie dough break chocolate into pieces. Melt in a hot water bath. Cream 125 g butter, sugar and 1 pinch of salt with the whisk of the mixer.
2
Stir in egg first, then chocolate. Mix flour and baking powder. Stir into the chocolate mixture. Press the dough in the mould to a smooth base.
3
Break the chocolate into pieces for the fondant. Melt with butter in a hot water bath. Allow to cool briefly, stir in flour. Stir eggs and sugar until creamy. Fold in the chocolate mixture.
4
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Heat marshmallow cream in a water bath until it is easier to spread (alternatively, cut the chocolate kisses with wafer crosswise into 3 slices).
5
Spread on the cookie base. Add the fondant. Bake in a hot oven for about 25 minutes. (The cake is still soft. If you prefer it baked through, bake for about 10 minutes longer). Take out and let it cool down.