Yields : 30 - at 65gr conical Dario mould size, one can very easily divide the recipe down
- 500gr Butter, salted-cut into blocks
- 500gr Good Quality Dark Chocolate, chopped roughly
- 215gr Cake Flour
- 215gr White Sugar
- 11 Whole Eggs
- 6 Egg Yolks
- Extra: Cocoa Powder for dusting
Melt the butter and chocolate over a double boiler, ensure this is a slow process by which the chocolate doesn’t get too hot.
Sift the flour and sugar together.
Whisk all the eggs together just to combine them, be careful that you do not over whisk as this will create problems.
Add the melted butter and chocolate mixture to the egg amount- slowly, whisking all the time.
Fold the flour and sugar into the chocolate-egg mixture.
Pour the mixture into well-greased and cocoa lined moulds, we place 65gr of mixture within every Dario mould.
Bake on service at 160⁰C for 7-8 minutes or until the outside rim is cooked and the centre is almost puffing up a little but puffing up with moisture.
Allow resting in the mould for a minute or so and then loosen the outside of the fondant with a palate knife or knife, turn over onto a plate and serve.