Chocolate Fondant with a Hint of Floc de Gascogne

For 8 molten cakes. Cooking time: 8 minutes

Melt the chocolate and butter using a bain-marie. Heat the Floc de Gascogne in a saucepan to reduce it to a syrupy consistency. Whisk the eggs and sugar together until the mixture becomes light and pale. Incorporate the melted chocolate and butter, mixing well. Add the reduced Floc de Gascogne. Grate the zest of an orange and fold it into the mixture. Bake at 180°C in a preheated oven for 8 minutes.

Recipe created by Christophe Piques. Photo: CIFG