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Chocolate Mini Melts - France

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“Cakey on the outside, it is gooey and rich in the center. In French: Fondants au chocolat. The sort of chocolate you want for the squares you will place in the batter are like Lindt brand, or Hershey candy bar squares. They are a little flat. Also usable are the chocolate tablets used for candy making, and these are less flat but not as large. (You don't want a super thick and large square.)”
14 cakes

Ingredients Nutrition


  1. The night before, chill the squares of dark and white chocolate in the freezer.
  2. On cooking day, preheat the oven to 400°F.
  3. Melt the 10 1/2 oz chocolate either in a double boiler or in the microwave.
  4. Add the butter and the icing sugar, and blend this until you get a very smooth, thick consistency. Divide this mixture into 2 and have it in 2 different bowls.
  5. Whip the flour and 3 eggs in one bowl.
  6. Whip the ground almonds and 3 eggs in another bowl.Incorporate the flour-based mixture into one of the two chocolate mixtures; incorporate the almond-based mixture into the other bowl of chocolate.
  7. Each chocolate batter will make 7 little cakes, a total of 14. Use muffin pans, or something shallower. They should be buttered. Silicone pans will work well and should be lightly buttered.
  8. From each chocolate bowl, pour the batter into 7 little recipients.
  9. Take the chocolate squares from the freezer, and place one in the center of each of the 14 cake batters.
  10. Put the pans on the middle rack of the oven, and cook for 12 - 15 minutes.
  11. After they are out of the oven, let them cool, just enough to handle, before popping them out of their molds.
  12. Place them into paper cups. Serve warm.

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