FONDANT AU CHOCOLAT
tablespoons unsalted butter
6 ounces semisweet chocolate
1 pinch salt
1 tablespoon unsweetened cocoa
2 egg yolks
4 egg whites
teaspoon cream of tartar
1 teaspoon cornstarch
2 teaspoons sugar
For the cream:
1/2 cup heavy cream 1 teaspoon confectioners' sugar
1 teaspoon instant vanilla pudding 1 teaspoon vanilla.
at 400 degrees. Melt the butter in a pot. Add chocolate, salt, cocoa and egg yolks, and
mix until smooth. Set aside.
Butter 6 ramequins, 3 inches in diameter. Whip
the egg whites with the cream of tartar. Gradually add the cornstarch and
sugar. Continue beating until the whites are firm. Fold into the chocolate
mixture. Spoon into the prepared molds.
Bake for 6 to 8 minutes.
should be firm. Remove from heat and unmold immediately on the center of
serving plates. Whip the cream with the sugar, vanilla pudding and vanilla.
Pipe a star of whipped cream on each warm cake.