- Prepare 4 large (300 ml capacity) ovenproof cups (or ramekins).
- Melt your butter and La Patelière dark chocolate palets in a bain-marie (or gently in the microwave) just until the chocolate is almost completely melted.
- Preheat your oven to 180°C.
- In the bowl of your food processor, whip the eggs and sugar until they form a smooth, airy mousse. This may take 5 to 10 minutes, depending on your processor.
- Once the egg mixture is very frothy, pour the chocolate and butter into it and, using a maryse, mix very gently, then add the La Patelière Bourbon de madagascar vanilla paste.
- Before the mixture is homogeneous, add the sifted flour and continue stirring with a pastry blender.
- Fill the cups 3/4 full with the chocolate mixture and bake for 15 minutes in an oven preheated to 180°C (be sure to adjust the baking time according to the size of your cups: take a few minutes off for smaller containers, the top of the chocolate fondants should be set but you should feel that the bottom is runny when you press down on it).
- Serve with a scoop of vanilla ice cream and a pinch of fleur de sel, and enjoy immediately.
