Fondant au Chocolat Noir Intense aux Éclats de Caramel Salé

1.Preheat your oven to 190°C (375°F). Grease four to six individual ramekins with butter and dust them with cocoa powder, tapping out the excess.

2.In a heatproof bowl set over a pot of simmering water (bain-marie), melt the dark chocolate and cubed butter together until smooth. Remove from heat and let it cool slightly.

3.In a separate large bowl, whisk the eggs and granulated sugar together for about 3-4 minutes until the mixture is pale, thick, and doubled in volume.

4.Gently fold the melted chocolate mixture and vanilla extract into the egg mixture using a spatula until just combined.

5.Sift the flour and salt over the batter, then fold in gently. Be careful not to overmix to maintain the airy texture.

6.Fold in the salted caramel shards evenly throughout the batter.

7.Divide the batter among the prepared ramekins, filling them about three-quarters full.

8.Bake for 10 to 12 minutes. The edges should be firm and set, but the center should still have a slight wobble.

9.Let the fondants rest for 2 minutes before carefully running a knife around the edges and inverting them onto dessert plates. Serve immediately while the center is molten.