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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.
43 K 4.5/5 (2 reviews)
1 hour 7 min.
Easy
15 pieces
7 IngredientsLast modified on: September 9th 2020
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 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 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.
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 % |
How much will it cost?
- For 15 pieces : 3.65 €
- 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
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Caster sugar
Like these other recipes: Lemon creams, Moist chocolate cake, Italian Meringue, Pears in red wine with blackcurrant , Hazelnut and orange cake, ... See them all 363
Butter
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Hazelnuts
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