Chocolate Fondant Recipe

Chocolate Fondant Recipe

Chocolate fondant is one of the most popular chocolate cakes among lovers of the cocoa bean, along with chocolate cake, which is similar but contains more butter. Gourmets still prefer Molten chocolate cake, whose composition is similar to fondant, but which is prepared in individual ramekins, so that when the spoon is inserted when it's time to eat it warm, the heart will sink...

While all children's birthday parties, end-of-school-year fairs, association and sports club parties always feature yoghurt cake and chocolate cake, it's rarely chocolate fondant. Yet some children, whose palates are accustomed to refined foods, swear by chocolate fondant: there's no way they're going to swallow an ersatz baked with too much flour, not enough butter and sorely lacking in dark chocolate.

The preconceived notion that children don't like dark chocolate needs to be challenged. So why don't grandparents introduce their grandchildren to the gourmet pleasures of chocolate? It can start with a chocolate fondant...

• Preparation : 10 minutes
• Cooking time : 23 minutes
• Complexity: easy

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The ingredients of chocolate fondant

The basis of chocolate fondant is, of course, chocolate itself. Did you know that in dark chocolate bars, the percentage remaining after the cocoa content is sugar? So, if you want your chocolate fondant to have a real chocolate taste, it's best to opt for a minimum cocoa content of 55%. In addition, the quality of the cocoa beans used is of major importance, but can hardly be verified when choosing chocolate on the shelf... However, you can make a selection according to the origin of the cocoa beans - more or less full-bodied, woody, fruity, flowery, etc. - when it appears on the packaging. - when this is indicated on the packaging. Opt for a brand renowned for its couverture chocolates sold in flat, rounded pistoles or pastilles. And if you can add a label such as organic or fair trade, or both, that's even better!

• 200 g dark chocolate
• 5 organic eggs
• 200 g butter
• 130 g caster sugar
• 30 g T65 flour
• 1 organic orange peel or 1 tablespoon rum (optional)

Chocolate Fondant Recipe

Preparing the chocolate fondant

1. Preheat oven to 180°C (gas mark 6).

2. Break the chocolate into pieces or place the chocolate pistoles in a container to be placed in a bain-marie in a pan of boiling water. As chocolate melts at 35°C, it can burn quickly, so don't place it directly in a saucepan on the heat. Add the butter to melt in the same water bath.

3. When the butter and chocolate have melted to a smooth, creamy consistency, pour into a bowl.

4. Add the sugar and mix vigorously. Crack in the eggs one after the other, whisking between each one to keep the mixture smooth. When all 5 eggs have been incorporated, pour in the flour, incorporating without lumping.

5. Now it's time to add the flavoring - or not, as it's not compulsory at all. With chocolate, orange zest and rum go rather well.

6. Butter and flour a small square or rectangular porcelain gratin dish, and pour in the prepared dough.

7. Place in the oven for 23 minutes, at 180°C (Th. 6), keeping an eye on the cooking time as it may vary from one oven to another. In some ovens, 20 minutes will suffice, while in others you'll need a little more time: you'll have to experiment on your own, but once you've set the time for your oven, make a note of it so you don't get fooled the next time you prepare this chocolate fondant!

8. To monitor baking, there's no need to stick a knife into it; just move the pan slightly and make sure the heart of the cake shakes a little: if it does, it's a sure sign that the heart will be moist and melting. The cake is cooked. All that's left is to take it out of the oven and leave it to cool. Unmolding is done once the cake has cooled down, but some people prefer to leave it in the pan because it's so difficult to unmold.

9. If you're tempted by the aroma of chocolate fondant in your kitchen, you should know that it often tastes best the next day, which is why making it the day before is recommended... Too bad for your sweet tooth!