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.
37 K 4.5/5 (2 reviews)
1 hour 7 min.
Easy
45 pieces
7 IngredientsLast modified on: September 9th 2020
For 45 pieces, you will need:
- 1
teaspoon hazelnuts - 2
2 ½ cups dark chocolate - 3
1 1⁄3 cup butter - 4
9 eggs - 5
1 1⁄3 cup caster sugar - 6
2⁄3 cup flour - 7
2 tablespoons powdered cocoa
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 40 min.
All in all: 1 hour 7 min.
To finish around 7pm, you'll need to have started before: 18:25.Change end time
Step by step recipe
Stage 1 - 2 min.
Preheat the oven to 360°F (180°C)
Spread teaspoon hazelnuts on a sheet of cooking parchment laid on a baking sheet.
Spread teaspoon 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 | 110 RDI=40 % | 670 RDI=60 % | 540 RDI=80 % | 7,960 RDI=400 % | 33,330 RDI: 400 % |
| 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 45 pieces : 10.90 €
- 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: Viennese Shortbread, Chocolate Chantilly , Chocolate cream, Chocolate sauce, Chocolate rice pudding, ... See them all 36
Caster sugar
Like these other recipes: Apple crisps, Little cakes with a chocolate and hazelnut centre, Amandier (gluten-free almond cake), Tarte à l'coloche, Coconut-vanilla cream for Elsa , ... See them all 361
Butter
Like these other recipes: Eggs Arsène, Chocolate and matcha tea biscuits, Nanou's apple and almond cake, Fraisier (French strawberry cake), Spinach Omelette, ... See them all 472
Hazelnuts
Like these other recipes: Brioche royale, Granola, Chocolate mendiants, How to peel hazelnuts, ... See them all 4
Other recipes you may also like
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.February 21th 2011499 K 92.5 1 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017469 K4.2 2 hours 15 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.July 12th 2023803 K 143.5 1 hour 20 min.
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.January 25th 2022332 K 13.7 15 min.
Flaky brownie brioche
This beautiful brioche contains the typical ingredients you'd expect in a brownie: chocolate, butter, brown sugar and pecan nuts. But these are not just thrown into the mixture; the brioche is layered with them to create a delicious culinary bridge between Europe's viennoiseries and the all-American...September 12th 201858 K4.1 16 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)
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.