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Little chocolate and hazelnut fondants

Chocolate fondants are small cakes that are meltingly moist and oh, so chocolatey! This version adds toasted hazelnuts.

24K 2 4.5

Last modified on: September 9^th 2020

Keywords for this recipe:

For 15 pieces, you will need:

1 50 g hazelnuts
2 150 g dark chocolate
3 100 g butter
4 3 eggs
5 100 g caster sugar
6 30 g flour
7 10 g powdered cocoa
Total weight: 590 grams

Change these quantities to make: 5 pieces 15 pieces 30 pieces 45 pieces

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
27 min.	40 min.	1 hour 7 min.

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Step by step recipe

Stage 1 - 2 min.

Preheat the oven to 360°F (180°C)

Spread 50 g hazelnuts on a sheet of cooking parchment laid on a baking sheet.

Stage 2 - 15 min.

Toast in the oven for 15 minutes.

Leave the oven on.

Stage 3 - 5 min.

As soon as you take them out of the oven, tip the nuts onto a cloth and rub vigorously to remove the skins. Discard these brown flakes.

Stage 4 - 5 min.

Put 150 g dark chocolate and 100 g butter in a large bowl over a bain-marie.

Stage 5 - 1 min.

When melted, beat together until smooth and evenly mixed.

Stage 6 - 2 min.

Use a whisk to mix 3 eggs and 100 g caster sugar.

Stage 7 - 2 min.

Pour the egg and sugar mixture into the chocolate and mix well.

Stage 8 - 2 min.

Take the bowl off the bain marie and sieve 30 g flour and 10 g powdered cocoa into the mixture.

Stage 9 - 1 min.

Mix again thoroughly.

Stage 10 - 7 min.

Divide the mixture into small tins or, as here, a special rectangular silicon mould.

Stage 11 - 3 min.

Chop the hazelnuts coarsely with a knife...

Stage 12 - 2 min.

And divide out between the fondants.

Stage 13 - 20 min.

Bake for about 15-20 minutes.

Stage 14

Leave to cool on a wire rack.

Remarks

You will notice that any type of fondant cake tends to be slightly undercooked. This is normal to give the melting texture we're after.

You can vary this recipe by using almonds, for example, which work very well.

The mixture needs to be kept hot in stage 6, to prevent it turning unpleasantly lumpy when the eggs and sugar are added.

Keeping

Several days in an airtight tin.

Source

Based on a recipe by chef Nina Métayer.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,654 Kcal or 11,112 Kj	37 gr	224 gr	179 gr
133 %	14 %	21 %	27 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
450 Kcal or 1,884 Kj	6 gr	38 gr	30 gr
22 %	2 %	4 %	5 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
177 Kcal or 741 Kj	2 gr	15 gr	12 gr
9 %	1 %	1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Nuts, Milk, Egg, Gluten

How much will it cost?

For 15 pieces : 3.63 €
Per piece : 0.24 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: "BN style" chocolate-filled biscuits, Chocolate orangettes for Erika, Chestnut Fudge Cupcakes, Millefeuille, Flaky brownie brioche, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Scallop and leek pancakes, Loaf for "les filles'", Rosemary steamed fish, "Buttonhole" quail eggs, Oat financiers for Louise, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pitta bread, Framboisier, Elsa's Comtoise galette, Real custard sauce (crème anglaise), Coffee custard, ... All
	Hazelnuts: You can check-out other recipes which use it, like for example: Chocolate mendiants, Granola, Brioche royale, ... All

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