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 9th 2020
Keywords for this recipe:For 5 pieces, you will need:
- 1
hazelnuts - 2
2.2 oz dark chocolate - 3
1.2 oz butter - 4
1 egg - 5
1.2 oz caster sugar - 6
0.5 oz flour - 7
0.1 oz powdered cocoa
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 27 min. | 40 min. | 1 hour 7 min. |
At what time:
- When will I finish if I start the recipe at ... ?
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Step by step recipe
Stage 1 - 2 min.
Preheat the oven to 360°F (180°C)
Spread hazelnuts on a sheet of cooking parchment laid on a baking sheet.
Spread hazelnuts on a sheet of cooking parchment laid on a baking sheet.
Stage 2 - 15 min.
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.
Stage 5 - 1 min.
When melted, beat together until smooth and evenly mixed.
Stage 6 - 2 min.
Stage 7 - 2 min.
Pour the egg and sugar mixture into the chocolate and mix well.
Stage 8 - 2 min.
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.
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 |
| 882 Kcal or 3,693 Kj | 12 gr | 74 gr | 59 gr |
| 44 % | 5 % | 7 % | 9 % |
| 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 |
| 176 Kcal or 737 Kj | 2 gr | 15 gr | 12 gr |
| 9 % | 1 % | 1 % | 2 % |
How much will it cost?
- For 5 pieces : 1.21 €
- Per piece : 0.24 €
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: Mint and chocolate cream, Mousse with two chocolates, Viennese Shortbread, "BN style" chocolate-filled biscuits, Moist chocolate cake, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apricot and pistachio clafoutis, Pizza dough, French Family Cake, Little apple and verbena tarts, Blackberry and almond fondant tart, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Colcannon, Apple custard tart, Tomato tatin, Lime confectioner's custard (pastry cream), Sesame cookies, ... All |
 | Hazelnuts: You can check-out other recipes which use it, like for example: Brioche royale, Granola, Chocolate mendiants, ... All |
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