République's chocolate fondant cake

Time 40 minutes
Yields Serves 6
République’s chocolate fondant cake
(Amy Scattergood / Los Angeles Times)

Heat a convection oven to 400 degrees.


In a bowl set over a pan of simmering water (double boiler)​, melt the butter and chocolate. While the butter and chocolate are melting, in a separate bowl, whisk together the sugar and cornstarch, along with the eggs and egg yolks.


Whisk the melted chocolate mixture into the egg mixture. Divide the mixture among 6 (10-ounce) ramekins, filling each with a generous 1/2 cup mixture.


Place the ramekins onto a baking sheet (this can be done in 2 batches), and bake just until the mixture begins to souffle and the top of each has mostly crusted over (there will be a “skin” in the very center that is not quite hard), 10 to 12 minutes depending on the oven.


Top each ramekin with a sprinkling of toasted hazelnuts and a scoop of ice cream before serving.

Adapted from a recipe from chef Margarita Manzke of République restaurant in Los Angeles. This recipe requires the use of a convection oven and 6 (10-ounce) ramekins.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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