Hello hello!
Let’s be honest, it’s still cold. We really believed it, just a few days ago, that the sun was finally coming back for good. But no, we’re putting the puffer coat back on in the morning. -1 degree yesterday, 4 degrees this morning! Seriously now!!
That has an immediate effect on me: I retreat to the kitchen and dive into a recipe that brings warmth, coziness, and comfort!
Today, it’s my chocolate fondant.
I searched for a long time for a truly good chocolate cake recipe. Often, they were too dry, with little cocoa flavor. One day, tadaaa!! I discovered the recipe I’m sharing with you today.
Choosing the right mold for your chocolate fondant
A recipe full of indulgence, pure pleasure on your plate! It’s a very rich one (I won’t lie!!), so I like to make it in individual molds to keep portions reasonable. That also lets me play with different shapes: mini kouglof (that’s my Alsatian roots coming through!), muffin, or even financier. You can also make it in a classic cake tin (round or rectangular); just make sure to adjust the baking time.
My tips
This recipe makes 15 to 18 mini cakes or one big cake in a mold about 25×20 cm. Be careful — if your batter isn’t thick enough in the mold, you won’t get that deliciously gooey texture (and that would be such a shame!!).
And so your chocolate fondant doesn’t sit all alone on the plate…
As for sides — if you’re planning to serve this as a dessert for your guests, I recommend pairing it with fruit that has a bit of acidity to balance the sweetness of the fondant (strawberries or raspberries, for instance — and lucky us, the season’s starting so let’s enjoy it!!), or a lightly sweetened vanilla ice cream or even a yogurt ice cream.
In any case, I can’t wait to hear your thoughts!! If you try this recipe, you’ll definitely be coming back for more!!
Utensils you’ll need to make a delicious chocolate fondant:
A mixing bowl (“cul de poule”),
A saucepan,
A whisk (mine is here),
A spatula,
And a cake mold, for example, or mini molds.
More chocolatey ideas
I don’t know about you, but for me, nothing beats a good white chocolate fondant to warm the soul on these cold days. The gooey texture and rich chocolate flavor remind me why I love baking so much. And if you’re a chocolate fan like me, I also recommend trying my chocolate mascarpone cake, which is just as comforting. Looking for a little Breton twist? The chocolate palet breton is a treat you shouldn’t miss. For now, I’m focusing on my chocolate fondant, because it’s time to savor this delight and enjoy every bite. Who knows, maybe I’ll also make a mascarpone and chocolate chip cake for dessert this weekend, just to switch things up! And if you love crêpes, don’t forget to check out my Easter crêpes — they’re perfect for a sweet family moment.
You now have everything you need for a chocolate fondant overflowing with indulgence!
The recipe, Chef!
Chocolate Fondant
( Vote !)
Loading...Ingredients
- 200 g dark baking chocolate
- 200 g butter
- 200 g sugar
- 4 large eggs (approx. 220 g)
- 1 heaping tablespoon of all-purpose flour
Instructions
Gently melt the chocolate and butter in a double boiler.
Off the heat, add the sugar and mix until the mixture is smooth.
Then add the eggs one at a time, whisking vigorously.
Finish by adding the sifted flour and whisk again.
Pour your batter into your greased mold(s).
If you're using small individual molds, fill them two-thirds full. Bake for about 10 minutes at 185°C. (Check with the tip of a knife — the inside should be very soft but not runny...)
If you're using a large 24 cm round mold, bake for 19 minutes at 185°C.
If you're using a large 26 cm rectangular mold, bake for 25 minutes at 185°C.
And that’s it!
Notes
Vous aurez peut-être à ajuster le temps de cuisson en fonction, d'une part, de la taille de vos moules et de votre four. En tous cas, régalez-vous !!
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