CHOCOLATE FONDANT

Yield: 10 portions

1/4 cup cream
1/2 cup 70% bittersweet chocolate, melted
1 tablespoon butter
1 cup bittersweet chocolate
1 cup butter
8 eggs, beaten
1 cup sugar
½ cup flour

preheat the oven to 350°

For the ganache:
In small sauce pan bring cream to a boil, and strain. Add cream to chocolate. Slowly add butter in small pieces and mix until smooth. Pour mixture into a disposable pastry bag and fill up mold. Let sit in freezer.

For the cake base:
Melt butter & chocolate together. Whisk until totally smooth. Sift sugar and flour together. Slowly blend eggs with sugar and flour, and add chocolate mixture until well incorporated. Refrigerate overnight.

To assemble:
Pipe cake base into buttered aluminum cups. Place the chocolate ganache in the center of each portion. Bake at 350° F for 10 to 12 Minutes.