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République's chocolate fondant cake

République's chocolate fondant cake
Amy Scattergood / Los Angeles Times

At République, the bell tower-topped church of a restaurant on La Brea Avenue that was once Campanile, there are many things you could order for dessert after you've polished off chef-owner Walter Manzke's roast chicken or his massive cassoulet. Pastry ... Read more

Total time: 40 minutes | Serves 6
  • 3/4 cup (1 1/2 sticks) butter
  • 8 ounces 80% Valrhona chocolate, chopped or "féves"
  • 1 1/3 cups plus 1 1/2 teaspoons (270 grams) sugar
  • 3 1/2 tablespoons cornstarch
  • 4 eggs
  • 4 egg yolks
  • Toasted hazelnuts, for garnish
  • Ice cream, for garnish

Step 1Heat a convection oven to 400 degrees.

Step 2In a bowl set over a pan of simmering water (double boiler)​, melt the butter and chocolate. While the butter and chocolate are melting, in a separate bowl, whisk together the sugar and cornstarch, along with the eggs and egg yolks.

Step 3Whisk the melted chocolate mixture into the egg mixture. Divide the mixture among 6 (10-ounce) ramekins, filling each with a generous 1/2 cup mixture.

Step 4Place the ramekins onto a baking sheet (this can be done in 2 batches), and bake just until the mixture begins to souffle and the top of each has mostly crusted over (there will be a "skin" in the very center that is not quite hard), 10 to 12 minutes depending on the oven.

Step 5Top each ramekin with a sprinkling of toasted hazelnuts and a scoop of ice cream before serving.

Note: Adapted from a recipe from chef Margarita Manzke of République restaurant in Los Angeles. This recipe requires the use of a convection oven and 6 (10-ounce) ramekins.


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