Hazelnut and cocoa spread fondant

• Ingredients

  • 200g of 70% dark chocolate

  • 4 eggs

  • 80g of butter

  • 70g of flour

  • Bonne Maman Hazelnut and Cocoa Spreads

• Directions

  In a saucepan over low heat, melt the butter with the
  chopped chocolate. Stir until smooth.

  In a bowl, crack the 4 eggs and then add the sugar. Whisk vigorously until the mixture turns white.

  Incorporate the butter-chocolate mixture, then add the flour. Mix well until you obtain a smooth dough.

  Butter and flour individual molds, then fill them three-quarters full with the mixture.

  Place a generous teaspoon of Bonne Maman hazelnut and cocoa spread in the center of each mold.

  Bake at 180°C for 10 minutes.

  After 10 minutes, check if it's cooked: the top should be set, but the inside still nice and soft (a knife inserted into the center should come out slightly moist). If necessary, cook for another 2 to 3 minutes.

  Serve warm, sprinkled with a pinch of fleur de sel for even more indulgence.