République's chocolate fondant cake
This spectacular dessert is kind of like a flourless chocolate cake in a ceramic bowl. At the restaurant, the dessert arrives at your table hot from the oven, strewn with hazelnuts and topped with a quenelle of ice cream just beginning to melt.
Margarita uses Valrhona chocolate for the dish.
From the story: How to make the chocolate fondant cake from République
Heat a convection oven to 400 degrees.
In 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.
Whisk 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.
Place 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.
Top each ramekin with a sprinkling of toasted hazelnuts and a scoop of ice cream before serving.
This recipe requires the use of a convection oven and 6 (10-ounce) ramekins.
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