CHOCOLATE FONDANT WITH ESPRESSO
In the mixer, we mix the eggs with sugar very well and then we add the espresso and flour. Then, we melt the dark chocolate and the butter in a bain-marie and we add it in the mixture.
We put butter and flour in our baking forms and we fill them with the 3/4 of the mixture. We bake at 190˚C for about 10 minutes.
- 250 gr dark chocolate
- 250 gr butter
- 5 eggs
- 200 gr sugar
- 100 gr MILLS OF CRETE Soft flour
- 60 gr espresso
- Baking forms