CHOCOLATE AND PRALINE FONDANT

BY CYRIL LIGNAC

A delicious, simple recipe that can be prepared in part in advance.

Cyril Lignac unveiled his recipe for chocolate fondant with a praline,

As with any good runny or moist chocolate cake, start by melting chocolate in butter in a double boiler.

Then add flour and sugar.

The chef warns against the idea of ​​incorporating the eggs directly into the chocolate. This will whiten it. We would then lose the visual impact of a beautiful dark chocolate.

Add the eggs last before mixing. Then pour your dough into small individual molds and reserve in the refrigerator, a few hours or all night according to your needs.

Then bake at 190°C for 7 or 8 minutes just before serving.

Tasty on its own, the recipe takes on another dimension when you add praline

Cyril Lignac's tips

To make it, roast hazelnuts in the oven. Make a simple sugar caramel then add the hazelnuts and a little fleur de sel. Place everything on a sheet of parchment or silicone paper and let cool. Then put your preparation in a blender and mix.

Your hazelnut caramel will first be reduced to powder. Continue until you get the consistency of praline. All you have to do is add it to your still hot chocolate cakes using a spoon.

Serve and enjoy.