Little chocolate and hazelnut fondants
Chocolate fondants are small cakes that are meltingly moist and oh, so chocolatey! This version adds toasted hazelnuts.
47 K 4.5/5 (2 reviews)488473
Last modified on: September 9th 2020
For 15 pieces, you will need:
- 1
50 g whole 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
Times for this recipe
Preparation
30 min.
Cooking
40 min.
All in all
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 whole hazelnuts on a sheet of cooking parchment laid on a baking sheet.
Spread 50 g whole 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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 6 g RDI=10 % | 38 g RDI=14 % | 30 g RDI=41 % | 449 kcal RDI=22 % | 1,883 kJ RDI=22 % |
| Per piece | 2 g RDI=4 % | 14 g RDI=6 % | 11 g RDI=16 % | 176 kcal RDI=9 % | 741 kJ RDI=9 % |
| Whole recipe | 37 g RDI=57 % | 224 g RDI=85 % | 178 g RDI=245 % | 2,653 kcal RDI=133 % | 11,111 kJ RDI=133 % |
How much will it cost?
For 15 pieces
3.65 €
Per piece
0.25 €
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
Caster sugar
Butter
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Whole hazelnuts
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