Delicious mini molten cakes with a flowing center and a salted caramel coating.
Melt the chocolate in a water bath.
Mix the eggs and sugar. Then add the melted chocolate. Pour in the cornstarch and stir.
Place the dough into the molds. Center a square of dark chocolate on top.
To finish, preheat the oven to 150 degrees and bake the small fondants for 20 minutes. Unmold when they have cooled. I personally added caramel on top!
0 servings
6
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