Choco Drip | How To Make Fondant Au Chocolate

Today, a dark chocolate dessert reminds me of winter. It is a product that can be immediately released and served to customers. It is also great as a dessert for guests. If you are a chocolate lover, this is a very tasty dessert. I love that you can bake them in any dish you have at home.

♥ Ingredient

Includes 6 cakes

Butter 110g

Dark Coverture 110g

Chicken eggs 105g

Tapioca flour 30g

Cocoa powder 16g

Sugar 50g

♥ Recipe

1. Add the sugar to the eggs, mix well and cook over medium heat until all the sugar granules have dissolved.

2. Melt butter and dark coating together.

3. Mix egg + sugar and butter + dark coating with a whisk.

4. Sift flour and cocoa powder, then use a whisk to mix well.

5. Put the dough in a heatproof bowl like mug or ramekin and bake for 6-8 minutes at 180 degrees. My oven has a high heat, so if you set it to the same temperature as your oven, it may be weak. Baking can be adjusted according to taste. You can store the dough in the fridge for a few days in the mold and bake it right away.

6. Let cool for 3-4 minutes and eat immediately while warm. Depending on your preference, you can eat it with a bowl or leave it in a separate bowl. You can also eat it after it has been refrigerated and reheated in the microwave for about 20 seconds.