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Chocolate fondant

Name: Chocolate fondant
Prep time: 23 min
Cook time: 55 min
Total time: 1 h 18 min
Yield: 1 fondant
Cuisine: French
Ingredients: 200 g butter; 200 g milk chocolate; 200 g dark chocolate; 3 g fine (or table) salt; 6 eggs; 190 g caster sugar; 10 g vanilla sugar; 100 g flour; 1 tablespoon powdered cocoa

Here's a recipe for a delicious chocolate fondant, inspired by chef Yann Couvreur's recipe.

906

1 hour 20 min. difficulté

Easy

7.20 €

1 fondant

9 Ingredients

Last modified on: April 5^th 2026

For 1 fondant, you will need:

1 200 g butter
2 200 g milk chocolate
3 200 g dark chocolate
4 3 g fine (or table) salt
5 6 eggs
6 190 g caster sugar
7 10 g vanilla sugar
8 100 g flour
9 1 tablespoon powdered cocoa (optional)
Total weight: 1,205 grams

Times for this recipe

Preparation: 25 min.

Cooking: 55 min.

All in all: 1 hour 20 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 5 min.

Pour 200 g butter, 200 g milk chocolate, 200 g dark chocolate and 3 g fine (or table) salt into a bowl in a bain-marie.

Preheat oven to 160°C (320°F).

Stage 2 - ⌛ 10 min.

Melt the mixture, stirring occasionally with a pastry blender.

Remove the bowl from the bain-marie and set aside so that the mixture is just lukewarm, not too hot.

Stage 3 - ⌛ 5 min.

Pour 6 eggs, 190 g caster sugar and 10 g vanilla sugar into the bowl of a mixer.

Whip at high speed until frothy.

Stage 4 - ⌛ 3 min.

Reduce the speed and gently pour in the butter-chocolate mixture, stopping as soon as the mixture is smooth.

Stage 5 - ⌛ 3 min.

Sieve into 100 g flour bowl...

Stage 6 - ⌛ 3 min.

... and incorporate it with a spatula

Stage 7 - ⌛ 2 min.

Pour the mixture into a 20 cm (8-inch) diameter springform pan, carefully buttered or greased.

Stage 8 - ⌛ 45 min.

Bake for 45 minutes at 160°C (320°F).

Be careful when unmolding, as the fondant is very fragile when still hot, so it's best to let it cool.

Stage 9 - ⌛ 2 min.

Once unmolded and warm or cold, you can sprinkle your fondant with a little cocoa powder, but this is not essential.

Remarks

For a more intense chocolate side, you can replace the milk chocolate with dark.

If you're worried about your mold sticking, line the bottom with a circle and the sides with a strip of baking paper.

Keeping: Several days in the fridge, preferably

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=30 %	560 RDI=50 %	330 RDI=50 %	5,320 RDI=270 %	22,280 RDI: 270 %
Per 100 g	5 RDI=2 %	50 RDI=4 %	30 RDI=4 %	440 RDI=20 %	1,850 RDI: 20 %