Chocolate Fondant Cake – Molten Chocolate Hearts – Pareve version

👨‍🍳 Method

1. 1
   Preheat the oven to 200°C (390°F) and grease 6 individual molds (ramekins) and dust them with the cocoa powder.

   ⚙ Preheating the OvenOvenRamekins / cocottes

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Melt the chocolate and margarine in a double boiler and let cool slightly.

   Double boiler (bain-marie)orMicrowave

   💡In the microwave, melt in short bursts, stirring in between, until the chocolate and margarine are smooth and liquid.
3. 3
   Add the sugar to the chocolate and stir until it dissolves, then add the eggs one at a time and the egg yolks, stirring constantly, followed by the vanilla.
4. 4
   Sift the flour over the top, add the salt and Fold gently, just until the batter is smooth.

   ⚙ FoldingSilicone spatulaSifter

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Divide the batter among the molds up to ¾ of their height.

   Ramekins / cocottes
6. 6
   Chill the molds in the fridge at least 30 minutes.

   Refrigerator
7. 7
   Bake 10–12 minutes, until the edges are set and the center still wobbles.

   ⚙ BakingOvenRamekins / cocottes

   💡Take it out of the oven when the edges are set and the center is still soft: one more minute of baking and the center is no longer molten.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Wait a minute and turn each cake out onto a serving plate.