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Little chocolate and hazelnut fondants

Chocolate fondants are small cakes that are meltingly moist and oh, so chocolatey! This version adds toasted hazelnuts.

39 K 4.5/5 (2 reviews)

1 hour 7 min. difficulté

Easy

3.65 €

15 pieces

7 Ingredients

Last modified on: September 9^th 2020

For this recipe: I want to make it (450×) I made it (432×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo

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

Change these quantities to make:

5 pieces 15 pieces 30 pieces 45 pieces

Change measures:

Metric

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Times for this recipe

Preparation: 30 min.

Cooking: 40 min.

All in all: 1 hour 7 min.

When should you start or finish this recipe?

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 50 g hazelnuts on a sheet of cooking parchment laid on a baking sheet.

Stage 2 - 15 min.

Toast in the oven for 15 minutes.

Leave the oven on.

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.

Put 150 g dark chocolate and 100 g butter in a large bowl over a bain-marie.

Stage 5 - 1 min.

When melted, beat together until smooth and evenly mixed.

Stage 6 - 2 min.

Use a whisk to mix 3 eggs and 100 g caster sugar.

Stage 7 - 2 min.

Pour the egg and sugar mixture into the chocolate and mix well.

Stage 8 - 2 min.

Take the bowl off the bain marie and sieve 30 g flour and 10 g powdered cocoa into the mixture.

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.

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	40 RDI=10 %	220 RDI=20 %	180 RDI=30 %	2,650 RDI=130 %	11,110 RDI: 130 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Nuts, milk, egg, Gluten

How much will it cost?

For 15 pieces : 3.65 €
Per piece : 0.25 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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