Little chocolate and hazelnut fondants

A recipe from cooking-ez.com

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

Times:

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

Step by step recipe

1	Preheat the oven to 360°F (180°C) Spread 50 g hazelnuts on a sheet of cooking parchment laid on a baking sheet.
2	Toast in the oven for 15 minutes. Leave the oven on.
3	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.
4	Put 150 g dark chocolate and 100 g butter in a large bowl over a bain-marie.
5	When melted, beat together until smooth and evenly mixed.
6	Use a whisk to mix 3 eggs and 100 g caster sugar.
7	Pour the egg and sugar mixture into the chocolate and mix well.
8	Take the bowl off the bain marie and sieve 30 g flour and 10 g powdered cocoa into the mixture.
9	Mix again thoroughly.
10	Divide the mixture into small tins or, as here, a special rectangular silicon mould.
11	Chop the hazelnuts coarsely with a knife...
12	And divide out between the fondants.
13	Bake for about 15-20 minutes.
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.

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