For 15 pieces, you will need:
- 0
50 g hazelnuts - 1
150 g dark chocolate - 2
100 g butter - 3
3 eggs - 4
100 g caster sugar - 5
30 g flour - 6
10 g powdered cocoa - Total weight: 590 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 27 min. | 40 min. | 1 hour 7 min. |
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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.
Spread 50 g 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,654 Kcal or 11,112 Kj | 37 gr | 224 gr | 179 gr |
| 133 % | 14 % | 21 % | 27 % |
| 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 |
| 177 Kcal or 741 Kj | 2 gr | 15 gr | 12 gr |
| 9 % | 1 % | 1 % | 2 % |
How much will it cost?
Source
Based on a recipe by chef Nina Métayer.
This recipe uses (among others)
 | Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Mousse with two chocolates, Chocolate cream with a crunch, irish coffee mousse, "BN style" chocolate-filled biscuits, Half-cooked chocolate cake with raspberry coulis, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Comtoise apple charlotte, Crème brulée, Jelly-style plum jam, Pancake batter, Chocolate cream, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Pilau rice, "Buttonhole" quail eggs, French onion soup, Turnip top soup, Baked apples from St Aubin le Vertueux, ... All |
 | Hazelnuts: You can check-out other recipes which use it, like for example: Brioche royale, Chocolate mendiants, Granola, ... All |
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