This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Little chocolate and hazelnut fondants
Chocolate fondants are small cakes that are meltingly moist and oh, so chocolatey! This version adds toasted hazelnuts.
38 K 4.5/5 (2 reviews)
1 hour 7 min.
Easy
30 pieces
7 IngredientsLast modified on: September 9th 2020
For 30 pieces, you will need:
- 1
hazelnuts - 2
375 ml dark chocolate - 3
206.4 ml butter - 4
6 eggs - 5
200 ml caster sugar - 6
93.6 ml flour - 7
20 ml powdered cocoa
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 40 min.
All in all: 1 hour 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 450 RDI=40 % | 360 RDI=50 % | 5,310 RDI=270 % | 22,220 RDI: 270 % |
| Per 100 g | 6 RDI=2 % | 40 RDI=4 % | 30 RDI=5 % | 450 RDI=20 % | 1,880 RDI: 20 % |
| Per piece | 2 RDI=1 % | 10 RDI=1 % | 10 RDI=2 % | 180 RDI=9 % | 740 RDI: 9 % |
How much will it cost?
- For 30 pieces : 7.30 €
- Per piece : 0.25 €
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
Like these other recipes: Pear and chocolate tart with a hint of mint, Chocolate mousse, Mint and chocolate cream, Nanou's chocolate cake, Chestnut Fudge Cupcakes, ... See them all 36
Caster sugar
Like these other recipes: Brioche galette, Pistachio shortbread biscuits, Cookies of the Camisards, Blackberry and almond fondant tart, Clafoutis "Marie-Antoinette", ... See them all 361
Butter
Like these other recipes: Flaky brownie brioche, Cornouaillaise salad, Lobster Thermidor, Chestnut moelleux, French-style peas, ... See them all 474
Hazelnuts
Like these other recipes: Brioche royale, How to peel hazelnuts, Granola, Chocolate mendiants, ... See them all 4
Other recipes you may also like
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...October 24th 20171.09 M 364.7 5 hours 6 min.
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.October 13th 2010317 K4.7 5 hours 50 min.
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).April 17th 2022257 K 34.7 2 hours 30 min.
Praline
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.August 3rd 2012273 K3.5 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.