- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 430 kcal
Quick summary
“Delicious chocolate fondant with creamy texture and intense flavor. A practical and quick recipe, ideal for parties or special meals.”
What you need to know
- Egg, sugar, flour, chocolate, and butter dough combine for a perfect texture.
- Quick and easy preparation, resulting in a delicious dessert.
- The temperature and baking time ensure a uniform and soft fondant.
Ingredients
Main
- 200g chopped dark chocolate
- 100g of unsalted butter
- 3 eggs
- 100g of sugar
- 50g all-purpose flour
- 1 pinch of salt
Instructions
Principal
- Preheat the oven to 200°C.
- Melt the chocolate and butter in a bain-marie, stirring until homogeneous.
- In a bowl, beat the eggs with the sugar until a light and fluffy cream forms.
- Add the melted chocolate mixture to the egg mixture, stirring delicately.
- Incorporate the all-purpose flour and the pinch of salt, mixing gently.
- Grease the molds with butter and sprinkle flour.
- Pour the batter into the molds, filling up to 3/4 of their capacity.
- Bake for about 12 to 15 minutes, until the edge is firm and the center is soft.
- Remove from the oven and let cool for 5 minutes before unmolding.
- Serve immediately, accompanied by a scoop of ice cream, if desired.
Chef's tips
- The egg mixture must be beaten until a light and fluffy cream is obtained.
- Using butter to grease the pans helps with the adhesion of the fondant.
- Do not overmix the batter to maintain a creamy texture.
Variations
- For a lighter version, use only 50g of wheat flour.
- Add 1 teaspoon of vanilla to the egg custard for an extra touch of flavor.
- Replace chocolate with mascarpone or cream cheese for a lighter dessert base.
Substitutions
- Replace dark chocolate with white chocolate for a smoother version.
- Use brown sugar instead of refined sugar for a creamier texture.
- Replace butter with neutral oil for those who do not like animal fat.
How to store
- The chocolate fondant can be kept in a closed airtight container at room temperature for up to 2 days.
- After 2 days, the fondant can be kept in the freezer for up to 2 months.
Can it be frozen?
- Yes, the chocolate fondant can be kept in the freezer for up to 2 months.
- After thawing, the fondant should be unmolded and browned to maintain its texture.
What to serve with
- Serve the chocolate fondant with a scoop of ice cream or a little chocolate syrup.
- For a more traditional version, the fondant can be served with coffee or tea.
- For a milder version, fondant can be used as a base for a fruit tart.
Frequently asked questions
What is the difference between chocolate fondant and traditional fondant?
Chocolate fondant is a dessert made with chocolate and eggs, resulting in a creamy texture and intense flavor. Traditional fondant is a small bread made of flour, sugar, and water dough, usually served with a chocolate glaze.
How can I make the fondant smoother?
To make the fondant smoother, you can replace part of the chocolate with white chocolate or mascarpone, or you can reduce the amount of wheat flour.
What should I do if the fondant is sticky in the oven?
If the fondant is sticky, you can unmold it and let it cool a bit before browning. This will help separate the dough from the bottom of the pans.
