DARK CHOCOLATE AND CAMELINA FONDANT

Recipe by Mélanie Germain for 6 chocolate fondant cakes

Ingredients

• 200g of 70% dark chocolate or milk chocolate
• 100g of camelina oil (which is well suited for cooking and provides a nutty flavor)
• 3 eggs
• 80g of cane sugar
• 50g of sifted flour
• 2 tbsp (30 ml) ground camelina seeds * optional, for a slightly grainy texture
• A pinch of salt
  
  

Procedure

To prepare the fondant cakes: Preheat the oven to 350 degrees. Melt the dark chocolate in a double boiler. Stir in the warm camelina oil. In a bowl, whisk the eggs and sugar until the mixture is pale and creamy, then add the melted chocolate and oil. Stir in the flour and ground seeds. Add a pinch of salt.

Pour the batter into individual greased or silicone molds. Bake for about 20 minutes for large molds and 15 minutes for ramekins. The edges should be cooked and the center still slightly runny. Let cool for 5 minutes before unmolding.

Photo and recipe credit: Mélanie Germain