Soft chocolate cake with a dense fudgy white chocolate center. A delicate, decadent dairy dessert. Yields 6 individual desserts.
Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease six ramekins.
Chop the chocolate and put in a bowl. Add butter and melt together in a microwave or in a Bain Marie until everything is melted and the mixture is smooth.
In a mixer beat eggs, sugar and salt at high speed for five to seven minutes, or until you get a very light and airy cream.
Add the melted chocolate mixture to the egg whites and gently fold in.
When the mixture is almost uniform, add cornstarch and continue to fold until you get a smooth chocolatey mixture.
Pour the mixture into the individual ramekins. Place a cube of white chocolate in the center of each dessert.
Bake for eight to 10 minutes until the fondant is golden and risen, but still soft in the center. Don’t overbake, so the inside of the fondant remains soft and liquidy!
Remove from oven and immediately turn over onto a serving plate. Sprinkle with powdered sugar and serve immediately. You can serve the fondant with berries or ice cream.
Desserts can be prepared up to the baking stage two days in advance and kept in the refrigerator in a closed container. Put in a hot oven to bake a few minutes before serving. You can freeze the desserts for up to a week, well-wrapped.