Chocolate ganache dessert (Fondant)

Ingredients:

• 220 gr. tempered dark chocolate
• 220 g butter, diced
• 65 g of sugar
• 4 eggs, lightly beaten
• 4 yolks
• 65 gr. cake flour, sifted *

Preparation:

1. Melt the chocolate and butter in a double boiler, stirring gently. Add the sugar. Remove the cream from the heat and set it aside, keeping it warm.
2. In a large bowl, beat the eggs and yolks until the mixture doubles in volume. Gently fold in the flour, then 1/4 of the warm chocolate tempering mixture. Then add the remaining chocolate and mix well.
   
   Note *
   
   Cake flour is used in baking and contains starch. Sift 1/2 cup of wheat flour, scoop out 1 tablespoon, and replace with 1 tablespoon of cornstarch.
   
   

   1/2 cup cake flour = 1/2 cup wheat flour + 1 tbsp cornstarch

3. Preheat oven to 350°F (175°C). Grease 12 1/2-cup (120ml) ramekins with butter. Fill the ramekins 2/3 full with the mixture. Bake for 4–6 minutes.