Chocolate fondants with a molten centre from the airfryer

Name: Chocolate fondants with a molten centre from the airfryer
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 4 servings
Ingredients: 1 tsp butter or margarine (for the moulds); 1 tbsp cocoa powder (for the moulds); 120 g dark chocolate; 100 g butter or margarine; 2 piece eggs (medium); 2 piece egg yolks (medium); 60 g sugar; 1 pinch salt; 40 g plain flour (type 405)

A dessert found on German menus all over the country, even though it does not come from here: little chocolate puddings made with dark chocolate, whose soft centre runs onto the plate when you cut into them. The edge is firm like a fine cake, the middle stays creamy and warm. The basket is hot after three minutes, which helps here because timing to the minute matters — but the mixture does not cook any faster than in the oven, because the moulds cap the flow of air.

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Cook time

33 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

527 kcal

Calories

8 g

Protein

37 g

Fat

36 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.85 · ~€0.70/serving

Instructions

1
Grease four small ovenproof moulds with the butter or margarine, dust them with the cocoa powder and tap out the loose cocoa. That way the puddings come out of the moulds cleanly later.
2
Chop the dark chocolate coarsely and melt it with the butter or margarine in a pan over a water bath. Melted chocolate has no place in the basket; without stirring it burns there immediately.
3
Whisk the eggs, the two egg yolks, the sugar and the salt until foamy. Stir in the lukewarm chocolate mixture, then sift the plain flour over it and fold it in.
4
Divide the mixture between the moulds and fill them no more than three quarters full, as the mixture rises while baking.
5
Preheat the airfryer to 190 °C. The high heat is deliberate here: the edge should set quickly while the middle stays soft.
6
Stand the moulds in the basket in a single layer with space between them and do not stack anything on top; more than four moulds are baked in two batches. Bake at 190 °C and work to the minute.
7
Check whether the edge is firm and the middle still wobbles when gently shaken. If the surface is still moist and shiny, bake for a minute longer at 190 °C. Do not turn them, because the soft centre would run out.
8
Because the centre is deliberately left soft, the egg mixture there is not fully cooked. For small children, pregnant women, the ill and the elderly, bake the puddings two minutes longer, and then the middle is cooked through as well.
9
Let the moulds stand briefly, turn the puddings out onto plates and serve them at once, as the centre carries on cooking while they stand.