Fondant with a Jam Heart

Autumn — Chapter Seven.

I thought the pumpkin, pear jam would go well with dark chocolate.

Pumpkin–Pear Jam: « C’est inadmissible ! Comment puis-je disparaître sans une dernière rencontre avec le plus cher des amis : le chocolat ? »
Le chocolat: « Vous seriez le cœur des meilleurs desserts. »

Fondant au chocolat, it is.

The Actors

• 50 g dark chocolate (70%)
• 30 g butter
• 30 g brown sugar
• 1 egg
• 10 g flour
• A pinch of salt
• Pumpkin Pear Vanilla Jam (Orange or fruits des bois are also dark-chocolate lovers, or any jam you have)

The Story

This story is simple comme bonjour. Combine the actors and they will create perfect harmony.

First, melt the chocolate and butter in a bain-marie or microwave. Let it cool for a breath.
Then whisk the egg with the sugar until well fused, and gently incorporate the flour and salt.
Finally, add the chocolate, and don’t forget to enjoy the moment and its scent. No baking powder, no soda, just feeling.

Fill ramekins with one tablespoon of the chocolate mixture, then one teaspoon of jam, and top with another layer of mixture.
If your jam is too runny, you can add a little hazelnut powder to it.
Bake for 15 –16 minutes at 180 °C.

Epilogue

Maintenant, la confiture de citrouille–poire–vanillée a enfin pu disparaître sans regrets, laissant la scène aux prochaines histoires gourmandes.