Chocolate Fondant
The eggs add protein, while the cocoa and dark chocolate give this dessert a rich flavor with only a few ingredients. Because of the short bake, the center stays soft, so this version works well as a keto dessert.
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Inventory: Oven
769
Digestion time: 3 hour
Complete protein: ✔
Melt the butter (50 g) together with the 85% chocolate (20 g), then remove it from the heat and let the mixture cool until just warm so the eggs do not curdle when mixed in.
Lightly whisk the eggs (100 g) with the erythritol (25 g), then pour in the chocolate-butter mixture and stir until smooth. Add the cocoa powder (10 g) and mix again until no dry lumps remain.
Pour the batter into molds, filling them slightly below the top, and bake at 190C for about 5 minutes. Serve the fondant at once while the center is still soft and moist.
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